Carrot Oatmeal Cookies

Cookies, cookies, cookies. They're just about everywhere this time of year. 

Unfortunately all those cookies can mean refined sugar and refined flour over-load. These cookies are a nice break from all of that because they actually provide a hefty dose of nutrients. They're made with only wholesome ingredients and don't leave you feeling that yucky inevitable sugar crash associated with refined foods.

So let's take a look... We've got whole grain flour and oats; fresh carrots; healthy fats from the coconut oil, flaked coconut, and pecans; good-for-you-tasty spices, and some natural sweetness from maple syrup. Yum. I just love healthy snacks.

I've been making these cookies for a couple of years now and they've remained a family favorite to this day. We usually have the ingredients on hand and they're quick to throw together. No waiting for ingredients to come to room temperature or creaming involved - just two bowls, a whisk and a spoon. 

Convinced yet? You should be.

Notes: These cookies are easily adaptable. For example, you might experiment with different nuts, oils, flours, or even adding a little lemon zest. In the cookies pictured, I didn't add the optional raisins. Sometimes I throw them in, sometimes not. They're a great addition if you like baked goods with raisins. Enjoy!

Adapted from 101 Cookbooks

Carrot Oatmeal Cookies

1 1/3 cups whole-wheat pastry flour (or spelt flour)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg

1 cup rolled oats
2/3 cups chopped pecans
1/3 cup unsweetened coconut
1 cup finely grated carrot
1/3 cup raisins or currants (optional)

1/2 cup pure maple syrup
1/2 cup virgin coconut oil, melted
1 tablespoon freshly grated ginger

Preheat oven to 350°F.

Line two baking sheets with parchment and set aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the oats, pecans, coconut, and carrot. Stir to combine.

In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, and ginger. Add the maple mixture to the dry ingredients and gently stir just until combined.

Drop cookies onto prepared baking sheets, one tablespoonful at a time. Bake for 10-12 minutes, until cookies are set and slightly golden.

Yield: about 32 small cookies

Applesauce Cake with Caramel Glaze

Welcome, my favorite season of the year! Welcome crunchy leaves, red apples, crisp air, cinnamon, and big cozy sweaters. Oh, how I've missed you so. 

To me, this is the most wonderful time of the year.

If anything says Autumn - it's this cake. Applesauce Cake with Caramel Glaze, to be more specific.

I've made this cake exactly three times in the past week and a half. It's so good I probably should have made it more, now that I think about it in terms of numbers like that. Every time I got out a glass bowl and the mixer, my sister would say something along the lines of, "Let me guess.... The Spice Cake again?" I would proudly answer in the affirmative with a firm nod of my head. And then she would slowly saunter away with a slight grin on her face because she secretly loves this cake as much as I do, but for some reason thinks it's silly that I've made it so much lately. I, on the other hand, will not be shy when it comes to something so perfect for the season. I'll make The Spice Cake as much as I want, thank you very much.

This cake has taken its place as my current favorite (wouldn't ya know!). Thanks to the loads of applesauce, it is so absolutely moist. The applesauce also gives the cake a perfectly subtle apple flavor. And when a generous amount of cinnamon and spice is added, wonderful things begin to happen. AND then.... I won't even say how completely heavenly the caramel glaze is - I'll leave that one up to you to decide as you sneak a taste or two of the dripping glaze. (It's okay. I'll be the first to admit I did it too. Not shy about this cake, remember?)

Please make this cake. You will be filled with all sorts of Autumnal joy if you do. Promise.

Notes: Since my dad tends to two apple trees out back, we have an abundance of canned homemade applesauce in the basement. If you are so inclined, make a quick batch of your own - homemade applesauce is simply the best. It's lovely in this recipe, too - so fresh and flavorful. I made a few of my own tweaks to the original recipe, of course. First of all, I one-and-a-halved the recipe because I like my bundt cakes nice and tall, with about 3 cups of total flour. It's the perfect amount for a 12-cup bundt pan. Also, I used a couple of whole-grain flours along with a bit of all-purpose. If you don't have the whole-grains on hand, certainly all-purpose can be used for all 3 cups of flour. I also decreased the amount of sugar because the applesauce is so sweet itself, I didn't feel that the cake needed any more, especially with the rich caramel glaze. And last, but certainly not least, olive oil replaced the vegetable because I simply love olive oil in cakes like this. It's a barely noticeable taste, but works perfectly here.

Adapted from Food 52

Olive Oil Crackers

I spent one college term studying abroad in London. Simply put it was the best college term EVER. (And that was even a blatant understatement.) How could it not be, right? One of my favorite things about that gorgeous city is that it seems to never end. There is so much to explore. The streets go on and on, brimming full of antique shops, markets, flats, restaurants, pubs, and theatres. I spent hours upon hours wandering around London by myself. I found so many little treasures and exciting places.

Ottolenghi has a few little shops around London. With a focus on fresh produce and high-quality ingredients, the dishes at Ottolenghi offer many unique flavors and textures. The counters are filled with huge trays of sandwiches and quiche, and an abundant array of salads, breads, cakes, croissants, and the like. I was lucky enough to live only two blocks from the shop in Kensington. I frequented this cozy place, often purchasing a few cookies and muffins to take along for the day's adventures. One day my pocket book must have seemed particularly full, I suppose, so I decided to sit down for an exceptional lunch. While enjoying my meal, I noticed a stack of Ottolenghi cookbooks nearby. I picked one up and thumbed through the beautiful pages. Though I would have loved to bring a sample of everything in the store that day home, I did end up with one little, yet very important(!), souvenir. Is it a surprise that this beautiful book now sits on my shelf at home with about half of the pages dog-eared?

Every time I pull that cookbook off the shelf I am flooded with memories of London. I pulled it down yesterday to find my favorite recipe for crackers and it immediately brought a smile to my face. To me, heaven will be exactly like London.

Notes: Crackers are fun and simple to make at home. Straight from the oven, they are fresh and crispy. You can personalize them by adding your own preference of spices. This version takes a little kick from a pinch of cayenne pepper and goes beautifully with some homemade hummus. I use a combination of whole-wheat pastry and spelt flours, but all-purpose will also work well.


Adapted from Ottolenghi