Dark Chocolate Superfood Cookies

I've posted this recipe before but it's been a while and recently some readers were having a hard time locating in the archives, so I thought I'd post an updated version with a minor tweak and suggestions for modifying it if you were vegan. They're already gluten free. So, in a nutshell, these are incredibly healthy + super delicious. They're my kids favorite treat, so that works for me. I'll let them have one or sometimes two anytime of the day because they are low in sugar but still plenty sweet to satisfy that craving. You can take this basic cookie recipe and substitute the embellishments to suit your preferences, which is how all good recipes should read. And these cookies turn out perfect every single time I make them, so that should give you some confidence diving in if you've ever felt intimidated or frustrated with getting your cookie just right. Soft on the inside and a little crispy on the outside. I've been asked for these at gatherings many times so I guess it's one of my specialties. If you want to make them vegan, substitute coconut oil for the butter. There are lots of egg substitutions but many of them alter the flavor because they're typically applesauce or a banana. I like to make a flax egg because it maintains a neutral flavor and the outcome is nearly identical. To make a flax egg, take 1 tablespoon of milled flax seed or flax meal (same thing) and mix it with 2 tablespoons of water.  Let it sit for 15 minutes until it starts to coagulate - the texture will be like egg white.

INGREDIENTS
1 cup gluten free flour - almond, oat or a store bought blend
1|4 tsp xanthan gum (this mimics the gluten)
1|4 cup flax or chia meal (optional but recommended)
1|2 tsp baking soda
1|8 tsp vanilla salt or sea salt
1 egg or substitute (egg should be room temp)
1|2 cup coconut sugar
1|2 cup high quality butter (I like grass fed, organic or clarified) or coconut oil, both at room temp
1|2 tsp good vanilla
1|2 cup dark chocolate chips
1|4 cup chopped nuts (toasted almonds or walnuts)
1|4 cup oats (also optional) shredded coconut or raisins are also good
2 tablespoons Philosophie Superfood Coconut Butter (also optional but an incredible investment)

METHOD
Preheat your oven to 375 degrees. Using a hand mixer or by hand with a spoon, mix the dry ingredients together (the first five). In a second bowl, mix the wet ingredients together starting with the butter and the sugar until creamy and fluffy. Add the egg and the vanilla and the Philosophie if using. Add the dry ingredients to the wet and mix until just combined. Stir in by hand the optional stuff - chocolate chips, nuts, oats, coconut, raisins etc. Spoon into tablespoons onto a non stick baking sheet. Bake one direction for 6 minutes then rotate the pan and bake for another 6. You're done! Cool for 10 minutes then ENJOY!

Chocolate - Drizzled Almond Oat Shortbread Bars

Let's talk about how delicate and pretty these are. Something between shortbread and a biscotti, they're flaky, crumbly and have little notes of nutmeg and fennel. Really perfect with a coffee or your favorite hot tea, for breakfast or a snack that isn't too sweet. It's really the dark chocolate drizzle that makes it seem like a dessert. My favorite baking sweetener is always coconut sugar. I like using maple syrup in things that are raw. You can easily make your own oat flour at home by grinding whole oats in a food processor or even in a coffee bean grinder if that's all you have. You can find gluten free oats in health food stores by carefully reading the label. Other than that, I used almond flour and the combination of these two makes a beautiful texture and keeps it gluten free. I used a good, organic butter and have not tried this with coconut oil. I don't have a pastry bag so I found that spooning the warm chocolate into the corner of a heavy duty quart bag works just as well. You just twist the top of the bag and clip the very tip of one corner and it is easy to control your fancy drizzle. I always say that a pretty zig zag makes anything feel just a little fancier.

INGREDIENTS
1 1|2 c old-fashioned rolled oats plus extra for garnish
3|4 c almond flour
1|2 c unsalted butter at room temperature
1|2 c coconut sugar plus extra for garnish
1 egg
2 tsp vanilla extract
1|4 t sea salt
1|2 t freshly grated nutmeg
1|2 t ground fennel or fennel pollen
2 1|2 ounces dark chocolate (72% or higher)
Flaked sea salt , such as Maldon, or coarse grind pink Himalayan salt for garnish

DIRECTIONS
In a food processor, pulse the oats to create a coarse flour, allowing a big of texture. Set aside. Still using the processor, cream the butter and sugar together until creamy. Add the vanilla and the egg. Add the oat flour back in, the almond flour, salt and spices. Combine everything and scrape the sides down at least once.

Lay out a sheet of parchment paper. In a line from side to side, sprinkle some of the reserved whole oats and a sprinkle of sugar to create a crust. Turn the dough out into the middle of the paper. It will be fairly tacky. Using the parchment, roll the dough into a log about 3 inches in diameter. Wrap it up in the parchment or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Working quickly, slice the log into 1|2 inch coins and lay them about 2 inches apart. Bake until the edges just begin to brown, 14-16 minutes. Transfer the sheet to a wire cooling rack.

Melt the chocolate in a glass bowl set over a double boiler at medium low. Transfer to a plastic bag and create your zig zag pattern. Sprinkle with flaked Himalayan salt and let them cool for 20 minutes.  This recipe was adapted from The Sprouted Kitchen cookbook.  ENJOY!!

Chocolate Chip Cereal Bars

The new school year is in session and that means rolling out all of my favorite lunch box recipes for the kids. I have an entire chapter of my book dedicated to healthy snacks and treats that are quick and easy for road trips, picnics and play dates. This classroom favorite is loaded with healthy fats, plant based protein, fiber, antioxidants and trace minerals. Sweetened with dark chocolate and a little maple syrup, they score low on the glycemic index while keeping little bodies full of energy. 

Nuts and seeds are high in essential fatty acids which are shown to improve brain function, stimulate immune response, lower cholesterol and inhibit cancer cell reproduction just to name a few benefits. Naturally abundant in calcium, magnesium, phosphorous and potassium, these powerhouses are essential to a healthy body. They also stabilize mood and calm the nerves.

Nurturing my family from the table is my primary focus when it comes to maintaining the quality of their health. Starting from the feet up is our method. Garden to table philosophy teaches so many primary lessons about life. It allows us to share the rewards of hard work together as we learn about the importance of taking care of our bodies and nourishing them with healthy food choices. It teaches responsibility and creates awareness about the environment and the relationships between all living things. It teaches respect as a virtue. We cultivate our lives around us and it shows. Some of our best discussions are at the dinner table as we reflect on our day and all of the beautiful food in front of us that we grew together, as a family, deeply connected by the ecology.

INGREDIENTS

1 1|4 c whole oats

1|2 c diced walnuts or almonds

1|4 c chopped cashews

1|4 c chopped sunflower seeds

1|2 c maple syrup

1|2 c crisp rice cereal 

( I used a gluten free chia|flax version)

1|2 c crushed cereal flakes

1 tsp vanilla

pinch of sea salt

1|2 c almond flour

1|2 c chocolate chips or dried fruit

1 T water 

DIRECTIONS

Preheat your oven to 350 degrees. Toast the first 4 ingredients on a sheet pan lined with parchment paper for 10 minutes. Set aside to cool. Mix the remaining ingredients into a large bowl then add the cooled oats and nuts. Combine thoroughly then press it into an 8x8 inch square pan lined with parchment. Reduce the oven to 300 degrees and bake for 25 minutes. Allow the block to cool before cutting into bars or squares. These are perfect for breakfast and snacks or crumbled over fresh yogurt or with almond milk. They will keep a few days at room temperature and will remain chewy. If you want them firmer, refrigerate. You can wrap them individually in parchment paper and tie them with a string for a cute little presentation and so that they are easy to grab on the go.

ENJOY!!

Chocolate Hazelnut Cookies

 I have a pretty tried and true chocolate chip cookie that I've been making for ten years that is the go-to dessert in our house and everyone's favorite indulgence. It's not vegan or gluten free and that's probably why it feels so decadent. However, I have been fudging the recipe back and forth with flour substitutions and embellishments, trying to land on the perfect modification in order to achieve a healthier version that is just as popular. Gluten is something that we try to minimize as much as possible but still allow room for at times in moderation. Certainly, the nutritional profile of this cookie is far superior to the one made with flour. I used a blend of hazelnut, almond and oat flours in lieu of gluten. I prefer the texture of this one in fact, and my kids were just as happy with the result as well.

You can create high protein flour substitutes by making your own or buying them at the store. Nut flours are higher in fiber and have a natural oil content that can replace excess butter or oil in the recipe. I blended gluten free oats into a flour in my food processor. Then I did the same with whole hazelnuts. I always have almond flour on hand from making almond milk. You can read the tutorial on making almond milk and flour in this blog post here. I always use fresh, scraped vanilla bean whenever possible and of course, dark chocolate. You can use coconut oil or butter.

These are a little crispy on the outside and warm and nutty on the inside. I think they go perfectly with a fresh, almond milk latte for breakfast or a chilled glass of milk for a treat.

This almond milk latte is my favorite way to take my espresso. It tastes the very best when you make the milk while the coffee brews. The milk is room temperature and you can use the foam just like the cafes do. Don't waste the pulp! Spread it out on a sheet pan with parchment and dehydrate it to stock your pantry with healthy almond meal and flour for your next recipe!

INGREDIENTS
1|2 c oat flour + 2 T whole oats
1|2 c almond flour
1|2 c hazelnut meal
1 T flax|chia powder (optional, but recommended)
1|4 t sea salt
1|2 t baking powder
pinch of cinnamon
1|4 c melted coconut oil or grass-fed butter at room temperature
1 egg
1|2 t vanilla
1|4 c coconut sugar
1|4 c dark chocolate chips

DIRECTIONS
Preheat your oven to 375 degrees. Mix the first 7 ingredients into a medium sized bowl with a whisk. In a separate bowl, mix the coconut oil or butter with the sugar then add the egg and the vanilla until light and fluffy. A hand or stand mixer works well for this. Combine the dry and wet ingredients and fold in the chocolate chips. Drop rounded spoonfuls onto a non-stick sheet pan. You should get 10-12 out of this recipe. Bake 6-7 minutes, then rotate the pan for another 6-7. You should smell them baking and the tops become brown on the edges. Remove and let them cool 10 minutes before devouring!

ENJOY!

Strawberries and Cream Scones

I've tried making scones before and they didn't turn out so great. I think you definitely have to recipe test more than once in order to find the right balance of ingredients, making modifications with flours, sweeteners and flavors. I've been experimenting with gluten free baking mixes lately and it's pretty tricky to get just the right texture. For this one, I used Bob's Red Mill all purpose gluten free flour and almond flour. The secret is adding xanthan gum. It behaves like gluten and binds and stretches, making the end result a little lighter. The almond flour is light and nutty and perfect for pastry. Plus, it tastes really good with the strawberries. The cream is coconut milk but you could use almond milk. These were originally vegan but I used butter. You could use cold coconut oil or a vegan butter if you wanted. I served these for a ladies brunch I hosted at my place. I also made fresh almond milk that morning which was so delicious as an addition to coffee and tea. You can read my post on making your own almond milk and almond flour here plus links to earlier posts with recipes that showcase it.

INGREDIENTS
1 cup Bob's Red Mill gluten free all purpose flour
3|4 cup homemade almond flour
1|2 teaspoon xanthan gum
1|2 cup coconut sugar
2 teaspoons baking powder
1|2 teaspoon baking soda
1|2 teaspoon sea salt
splash of vanilla
5 tablespoons cold butter
1|2 cup coconut milk or almond milk
1 cup diced strawberries

DIRECTIONS
Sift the dry ingredients together and cut in the cold butter using a pastry knife or pulse in a food processor. Mix in the vanilla and the milk. Fold in the strawberries. Spread a sheet of plastic wrap out on the counter and dust it with a little flour. Press the dough into a 12 inch circle and cut into 8 wedges.
Line a baking sheet with parchment paper and bake for 16-18 minutes at 400 degrees. Rotate the pan halfway through the cook time. Cool on a wire rack.

ENJOY!

Almond Coconut Mini Muffins with Raw Cacao

Almond flour is perfect for pastries, desserts and crusts. I've posted about using it numerous times and I pretty much always have it on hand from making almond milk. It's available in most grocery stores, and certainly in all health food stores but it's always cheaper and fresher to make it yourself. This was originally a recipe for cookies but I put them into these silicone mini cups instead because they were snacks for my son's classroom and these looked more fun. If you want to make the cookies, just drop the dough onto a non - stick sheet pan or one lined with parchment paper.

I collect vintage tea towels, tablecloths and dinner napkins. I love this fifties cake pattern. Doing something really simple when you serve your family and guests makes all the difference. We really do eat with our eyes first. Make your daily food rituals a thing of beauty.

You can find silicone muffin cups at kitchen stores, gourmet or specialty stores, some department stores, Bed Bath + Beyond etc. They come in sets of 12 and do not require non - stick spray. After baking, they just peel off and are really easy to clean by hand.

INGREDIENTS
1 1|4 cups almond meal
1|4 cacao nibs or dark chocolate chips
1|2 cup shredded coconut
1|2 teaspoon baking powder
1|4 teaspoon sea salt
1|3 cup coconut sugar (turbinado, brown and muscovado also work)
1 egg
3 tablespoons coconut oil
1|2 teaspoon vanilla

DIRECTIONS
Preheat your oven to 375. In large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt + sugar. In another bowl, beat the egg until it has doubled in size. Whisk in the warm coconut oil and the vanilla. Add this to the dry mixture and bring it together until just combined. Pop the bowl into the refrigerator to chill for about 30 minutes or cover and leave it overnight. Using clean hands, roll the chilled dough into balls about an inch in diameter and place on a baking sheet to make cookies. Give them a gentle press on top to flatten slightly. If you're making the muffins, drop the dough into non-stick cups or a tin lined with paper sprayed with cooking spray. Bake 7 to 10 minutes until the edges begin to brown or until a toothpick inserted into the muffin cups comes out clean. Let them cool slightly before serving with a warm coffee, tea or an ice cold glass of homemade almond milk!

ENJOY!

Raw Almond Milk + Meal + Flour

I never realized how easy it was to make my own almond, or any nut milk for that reason, until I did it once. Super simple. All you need is a blender and a  Rawsome Nut Milk Bag.  You can also use a couple of layers of cheesecloth if you do not have one of these. But get one! Not only does this organization donates a portion of profits to The Bumi Sehat Birthing Center and Yayasan Widya Guma Orphanage in Bali, Indonesia where the bags are made fair trade.  This is an awesome sustainable ritual because you can take the leftovers and turn them into meal and flour for your pantry. They're just different textures. If you've ever tried to buy organic almond flour, it can be expensive. Meal is more coarse and obviously, the flour is finer and better for crusts and pastries. Want to WOW your next round of guests? Make a seasonal cobbler with almond flour left over from making milk and serve them together! The flavors compliment each other nicely. You can refer back to two of my favorite recipes that I blogged earlier this summer where I used the meal. The Almond Thumbprint Cookies and Blueberry Crumble Bars are both vegan and gluten free!

INGREDIENTS
2 cups of raw, organic almonds soaked overnight in filtered water and drained
4 cups filtered water
1 tablespoon raw honey
1 teaspoon vanilla
1 tablespoon bee pollen
pinch of sea salt
omit the honey and vanilla if you want it unsweetened

DIRECTIONS
Put all of the almonds and just enough water to make a slurry in a blender. Add the remaining ingredients and slowly the rest of the water. You can add more water if you want your milk to be thinner. It's a personal choice.  Pour the mixture through the nut milk bag or cheesecloth set over a bowl or widemouth jar. Your leftover solids will be your meal + flour. Preheat your oven to 250 degrees. Turn your wet almond meal out onto a sheet pan lined with parchment paper. Bake for 25-30 minutes. Turn once. After everything has come to room temp, jar it or put it in the food processor for to make flour. Store in the refrigerator. The milk will keep for about 5 days.

ENJOY!!