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

Raw Chocolate Peanut-Butter Bars

A nice little snack bar that requires zero oven-turning-on-ness, good-for-you ingredients, and a simple food processor...

It's summer, aka it's hot. We like healthy things. And there's a food processor in the pantry.

Sounds good to me. 

Let's get going.

First of all, a few deets: These bars are not "Reese's Peanut Butter Cup" copy cats. Nor do they want to be. They just want to be themselves. And they are totally delicious as themselves. Also, they are also just sweet enough and just rich enough - consider it a perfect balance of goodness. The bottom chocolate layer may seem familiar to you because it is almost identical to the Raw Cacao Truffles from a few weeks back. The ratio of ingredients is a little different from the truffles but is similarly rich and chewy. The middle layer is a scrumptious oat and peanut butter mixture and it's all topped with a creamy chocolate ganache.

Told you it sounded good.

But wait! There's more! These bars are made with all-natural, healthy ingredients... including the sweeteners. Win, win, win.

Okay, now let's get going.

Notes: I use this high-quality expeller-pressed coconut oil because it has no trace of coconut taste or scent, as does virgin coconut oil. In a bar like this, I prefer the chocolate and peanut-butter flavors to shine, and virgin coconut oil would bring another subtle flavor into the mix. 

** Update: I've been playing around with this recipe a little more and have discovered that I like to add more hemp and chia seeds. Here's what I've been doing: 1/2 cup hemp + 1/2 cup chia ground in a spice grinder (to get it all very finely ground). Add this to the oats after they've been processed in the food processor. This hemp+chia mixture substitutes for 1/2 cup of the walnuts, so decrease the total amount of walnuts to 1 cup.

Adapted from Nouveau Raw

Raw Chocolate Peanut-Butter Bars

bottom chocolate layer
1 1/2 cups walnuts (preferably soaked and dehydrated)
1 1/2 cups oats
1/4 cup hemp seeds
1 tablespoon chia seeds
2/3 cup raw cacao (or unsweetened cocoa)
1/4 teaspoon sea salt
10-16 Medjool dates, pitted
2 teaspoons vanilla
1-2 tablespoons water (if needed)

Place all ingredients in a food processor except the dates, vanilla, and water. Blend on high until everything is finely ground, a minute or two.

Add the vanilla to the food processor, then drop the dates in one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add a few more dates or a couple drops of water.

Press the mixture evenly into an 8x8 baking pan with your hand. Place the pan in the freezer while you make the peanut-butter layer.

middle peanut-butter layer
1 1/3 cups oats
1/2 teaspoon sea salt
2/3 cup natural peanut-butter
1/3 cup raw honey
2 tablespoons expeller-pressed coconut oil, melted
1 teaspoon vanilla

Place oats in the food processor with the salt. Process until it becomes a fine powder.

Add the remaining ingredients and blend until well mixed. You may need to stop the processor a few times and scrape the sides with a rubber spatula to make sure the dough thorougly mixes.

Remove the pan of bars from the freezer. Place the peanut-butter mixture on top and press firmly with your hand to create an even layer. Return the pan to the freezer while you make the ganache topping.

ganache topping
6 tablespoons raw honey (or light agave nectar)
1/2 cup raw cacao (or unsweetened cocoa)
1/4 cup expeller-pressed coconut oil, melted
1/8 teaspoon sea salt

Place all ingredients in a blender and process for a few seconds. Stop to scrape the sides with a rubber spatula, then continue to blend until smooth.

Remove the pan of bars from the freezer. Pour the ganache over the top and spread evenly. Cover the bars and chill in the refridgerator until ready to serve.

Yield: about 16 bars, depending on how large or small you cut them

This post shared on The Nourishing Gourmet and Beyond the Peel

Raw Cacao Hemp Truffles

Brooke's 12 reasons to rejoice as of late:

1. I planted my very first little herb garden. Eeek! So cute. I'm slowly learning how to take care of my little plants. Last night I noticed all but one (apparently oregano is pretty hearty) were completely wilted... Oops. I promptly watered them and this morning they've perked right back up. The herbs are now on a strict every-other-day watering schedule. Cross your fingers.

2. Springtime is glorious. I can't get enough of it. 

3. One of my best friends from high school is having her first baby in just a few weeks! I am honestly going to burst with excitement for her. 

4. Speaking of cute bellies and babies in them, another of my best friends is also expecting her second little one this fall! Her first is a handsome boy. I just love that my friends are having babies because then I get to hold them... Sigh. Favorite thing in this world.

5. My brain has adapted well to typing with precisely nine fingers. While cutting some things for school with one of those huge cutter things, I, um, well, chopped the end of my left index finger off. I know. Not a pretty thought. I will spare you the pictures of the injured digit. It's healing well... Enough said?

6. Four days from now my cousin, Nathaniel, is leaving for a two-year church mission to Denmark. He is seriously going to be an incredible missionary and I am so happy for him. 

7. My almost-eight-year-old brother and I had a little date night last night. We went "scootering" and he taught me how to jump with my scooter. Yes, the boy's got skillz. We also explored the so-called forest at the end of our street and found a little stream with some cute snails. We played for a while in the dirt and then headed home for ice cream sundaes complete with fresh cherries on top and a classic movie, Peter Pan. Love date nights with my little brother!

8. Summer break is two weeks away! That said, there is a major downside to this fact. I am really, really going to miss my sweet 4th grade students.

9. I am signing up for watercolor classes and I CAN'T WAIT! 

10. This summer I will be living vicariously through pictures and stories of my sisters' world-wide, awesome adventures. Sister #3 is in Peru as I type, and sister #2 is going to Ghana in a week. I'm so excited for them! And also extremely jealous, obviously. Growing up and having a real career is so hard... Wah, wah, wah.

11. I am actually updating my blog.

12. And it includes chocolate.

Oh my goodness. These little chocolate truffles are so awesome. Like, so. They are completely delicious and are super, duper, ooper healthy. Go make them now. And then also later, because you'll want to.

Notes: If you are interested in knowing the amazing health benefits packed in these little chocolate bites, head on over to Sarah Britton's post here. She explains the great benefits of raw cacao, walnuts, and dates. You can use either chia or hemp seeds in this recipe. Both are delicious and wonderfully good for you. To learn about chia seeds, which are also amazingly packed with nutrition, check out this page. And for some info on hemp, see here.  Enjoy!

Originally inspired by The Raw Brownie at My New Roots

Raw Cacao Hemp Truffles

1/2 cup walnuts
1/2 cup oats
1/4 cup hemp seeds
2 teaspoons chia seeds
1/4 cup raw cacao
1/4 teaspoon sea salt
6 to 8 Medjool dates, pitted

Place all ingredients in a food processor except the dates. Blend on high until everything is finely ground, a minute or two.

Add the dates one at a time through the feed tube of the processor while it is running. You should end up with a mixture that appears as cake-like crumbs, but when pressed will easily stick together. If the mixture does not hold together well, add more dates or a few drops of water.

Scoop out tablespoon-sized portions of the dough and gently roll into balls. Dust with a little cacao, if desired.

Store truffles in a sealed containter in the fridge.

Yield: 12-14 small truffles

This post shared on The Nourishing Gourmet

Oatmeal Pancakes with Blueberry Maple Compote

What were you doing at 4 am this morning? Sleeping, I hope.

I'm usually sleeping at that hour, too. Not today, though. Nope, I wasn't asleep.

I was awake. Do you ever wake up early (as in, super early), still exhausted as can be, with a million thoughts running through your head? And you lay there for hours upon hours mad at your silly little noggin' for being so rude to keep you from your beauty sleep? I do. That's why I was awake at 4 am this morning.


Well, as it happens, one of those million thoughts running through my head was something like, "Hmmm.... Since I'm just laying here with nothing to do (heaven forbid I actually sleep!) in my pitch-black room, what'll be for breakfast today?" A few things crossed my mind but I promptly settled on oatmeal pancakes with blueberries because, well, it sounded scrumptious. I eventually made my way up to the kitchen (still pitch black out, yes), pulled out a few bowls and the griddle, and made a batch of my favorite pancakes.

Lending moisture and texture, the cooked oatmeal in these pancakes makes them extra-tasty. A bit of molasses compliments the nutty oats quite nicely. And when served warm with a bit of blueberry compote, you've got yourself a pretty good reason to get up early (meaning 7 or 8 am, not 4).

Notes: You can use all-purpose flour instead of the whole-wheat pastry, if that's what you have in your cupboard. Also, frozen or fresh berries will work equally well in the compote.

Pancakes adapted from Good to the Grain, Blueberry-Maple Compote a Flour Sack original

This post linked to Read Food Wednesdays and The Nourishing Gourmet

Peanut Butter Sandwich Cookies

Raise your hand if you like peanut butter. Ah, yes, I see. You all do. That's good. I do too. In fact, I really like peanut butter. I didn't always, though. You see, when I was little, the only thing "peanut butter" that I'd eat was Reese's Peanut Butter Cups. No PB & J sandwiches, no PB cookies, and certainly not a scoop right from the jar! The horror.

One time I remember I had the hick-ups and my sister told me that if I wanted to get rid of them I'd have to eat a spoonful of peanut butter from the jar. I must have been pretty desperate for a cure because I somehow summoned the courage and did that thing where you plug your nose so you can't taste what's in your mouth. As soon as the peanut butter was down, I unplugged my nose and remember immediately tasting what I then thought was a repulsive flavor. (Annnnd it didn't even cure my hick-ups! What a crock.)

I'm not sure what remedied my dislike of peanut butter, though I do remember an instance when I realized it might not be too bad. I was probably in the 5th grade when I came home from school one day to quite the surprise. Mom had just pulled fresh cookies out of the oven and there they sat, warm on the counter. I was so excited because this pretty much never happened. Mom said they were Peanut Butter Chocolate Chip Cookies. Immediately I fell from pure elation at the fact that Mom had made cookies to utter disappointment that they were peanut butter. "She finally makes cookies for an after school snack and she makes peanut butter cookies?!" Well, I was somehow convinced to try one and lo and behold! I liked it. Loved it, actually. And that was that. Now I would eat Reese's and Mom's Peanut Butter Chocolate Chip Cookies. Progress...

Which brings us to today. I'm happy to report that I've made even more progress. (I feel like I'm reporting to some recovering addict group or something when I say that...) Though I don't find myself practicing restraint when a jar of peanut butter is near and I have a spoon in hand, I do like me some peanut butter. Preferably with a little oatmeal, flour, butter, and sugar. But that's the best way to have most things, wouldn't you agree?

I think it would now be appropriate for me to share the recipe for Mom's Peanut Butter Chocolate Chip Cookies. But we have a problem, because I didn't make them. Soooo, I'll make them soon-ish and then you'll all see why they cured me of Peanut-Butter Hate. But for now, these little sandwich treats are amazing. You're not receiving the short end of the stick by not getting Mom's cookie recipe today, I promise.

I've made these little guys many, many times and they do not disappoint. Consider them a more-refined version of peanut butter cookies. These cookies are delicate yet full of peanut butter flavor. They are nutty and creamy and crumbly and they melt in your mouth like only a good peanut butter cookie can do. I don't really know what else to say about them except that they are SO good. And I really want you to make them because, as we have just established, we all love us some peanut butter, right?

Notes: I've made my regular substitutions to the original recipe, but if you don't have whole-wheat pastry flour or sucanat, you can use all-purpose and brown sugar in their place. The filling recipe makes more than I've ever needed for one batch, but I suppose it all depends on how much filling you like in your cookies. Try the whole recipe for the filling and if you have left-overs, hey, you've got an excuse to make more cookies, right? Also, I discovered that I prefer these straight from the freezer. They don't get rock-hard like most cookies do when you freeze them for some reason, they just get really good. How's that for vague? :) Of course, they're lovely at room-temperature, too. Enjoy!

Adapted from Martha Stewart

Oat Soda Bread

Do you ever crave fresh homemade bread but don't have the time or patience to wait a few hours for yeast to work its magic? I certainly do. And lucky us, I have the solution to our little predicament right here. It's called soda bread. Have you heard of it? Soda bread isn't made with soda - as in soda pop - no, soda bread is made with baking soda as the leavener, and when combined with buttermilk, wonderful things happen, like bread rises.

Soda bread is known for its very short ingredient list, usually going something a little like this: flour, baking soda, salt, and buttermilk. Sometimes people like to add raisins or nuts to their soda bread, but I like to keep mine pretty simple. Here is a wonderful version of soda bread made with oats, which provide just a touch of sweetness and texture.

Delicious, warm, hearty homemade bread in less than an hour? Yep. I speak the truth. Serve this bread warm with a slather of salted butter, or alongside a steaming bowl of soup, even toasted with a shmear of peanut butter... you can imagine the possibilities. I told you I had the solution to our little predicament. And a pretty darn good solution it is, might I say.

Notes: This recipe calls for oat flour. If you are more likely to have some rolled oats on hand, I've included below the recipe how to make your own oat flour with rolled oats. If you already have oat flour in your pantry, go ahead and use it! Also, if you would like, you can use a full 2 1/4 cups of all-purpose flour, instead of the whole-wheat pastry and all-purpose combo.

Adapted from 101 cookbooks

Grain & Oatmeal Sandwich Bread

Kim Boyce is pretty much amazing. She came out with a stunning cookbook last year and it's all I could do to not make every single recipe in it as soon as I received it the mail. I've been practicing restraint and am slowly making my way through her lovely recipes. So far, every one has been stellar - just my kind of thing. Unique, yet familiar. Comforting, yet indulgent.

So here I present to you a beautiful, perfect sandwich bread. This bread has a wonderful flavor - a little nuttiness from the oats, a hint of sweetness from the molasses, and the goodness that only comes from freshly-ground whole wheat flour.

It's Breakfast when lightly toasted with a fried egg on top. It's Snack when smothered with a little crunchy peanut butter. It's Lunch when toasted and smeared with some mayonnaise and mustard, then topped with an avocado smashed with lemon juice and salt. And it's Dessert fresh from the oven, slathered in butter and drizzled with local honey.

Basically, it's wonderful any way, any time of day.

Notes: For the grains in this bread, I use a combination of sunflower seeds, quinoa, amaranth, poppy seeds, etc. Just throw in anything you've got lying around, or use an additional 1/2 cup oats, as in the original recipe.

Adapted from Good to the Grain, by Kim Boyce

This post linked to Real Food Wednesdays