One Bowl Oatmeal Raisin Carrot Cookies

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Looking for those old school oatmeal raisin cookies that are actually healthy? Then these are the ones for you! I love these cookies as an easy grab and go breakfast, snack or dessert. The addition of applesauce helps cut back on added oil and sugar while keeping the cookies moist and flavourful. Feel free to leave out the carrots or swap the walnuts for your nut of choice!

Makes 24 Cookies

Ingredients:

• 4 tbsp coconut oil (melted and cooled)
• 2 eggs
• 1 cup unsweetened apple sauce
• 1 tsp vanilla
• 1 shredded carrot (optional)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1 cup almond flour
• 3 tbsp coconut flour
• 2 cups rolled oats (gluten free if celiac)
• 1/2 cup raisins
• 1/2 cup walnuts

Directions:

1. Preheat oven to 350 F, and line two cookie sheets with parchment. Grease.

2. In a large bowl, whisk together cooled coconut oil, eggs, and apple sauce until well combined.

3. To the same bowl add shredded carrot, baking soda, cinnamon and salt. Whisk together well and then add both flours, oats, raisins and walnuts.

4. Scoop 1 1/2 tbsp of dough per cookie (I use a cookie scoop) to prepare 24 cookie balls and lightly press down with your fingers. If you find the dough is too wet, place in the refrigerator for 30 minutes (or overnight) to firm up.

5. Bake 15-18 minutes or until edges are golden.

6.Store in an airtight container for 5-7 days or freeze. Enjoy!
Oatmeal Raisin Carrot Cookies

Raw Carrot Cake Bites

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When I workout early in the morning, I find it very difficult to eat beforehand. I am one of those people however that need food for fuel; especially when I go spinning. I can last for the first 20 minutes but then I progressively feel myself losing momentum and all I can think about is what I am going to make for breakfast. People often ask me what they should eat before a workout because certain foods can leave them feeling sluggish or bloated. These portion controlled bites are filled with the perfect balance of carbs, protein and healthy fats to fuel your workout. Because of their size, you can still have a full breakfast afterwords without the guilt of having two breakfasts. Their high fiber content keep you full and help keep you regular (yay)!

The amazing part about these is that they require you to throw some ingredients in a food processor without any baking at all. They are a perfect on-the-go snack that feel like a special treat. I store mine in the freezer for a cold and fudgy texture. The chia seeds give a good crunch on the outside plus some added omega 3 fatty acids! I have already made a second batch this week. Zach says that these are my best creation to date. Let me know what you all think! As always these are gluten, dairy and refined sugar free and this time, they are raw and vegan! Have a great weekend everyone, bon appetit.
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Makes 20 Balls

Ingredients:

• 1.5 cup of packed medjool dates
• 1 tbsp almond butter
• 1 tbsp coconut oil
• 1 tbsp cinnamon
• pinch of pink Himalayan salt
• ½ cup sultana raisins
• ½ – ¾ cup walnuts
• juice of ½ meyer lemon (regular lemon will work fine too)
• 3 tbsp ground flax seed
• 1 tbsp maple syrup
• 1 large carrot grated
• 1/4 cup unsweetened coconut flakes
• 1/4 cup chia seeds

Directions:

1. Soak dates in boiling water for 10-15 minutes or until really soft. This is only necessary if your dates are very hard. The point of soaking them is to easily remove the pit. If your dates are soft, you can skip this step!

2. In your food processor, pulse walnuts until crumbly. You don’t want the pieces too large, but also not too fine. The point is to add texture and crunch! Remove walnuts and set aside for later.

3. To process your carrot, you can do so by hand with a box grater, or you can pulse the carrot in your food processor. Set aside.

4. Add your pitted dates to your clean food processor and pulse until a smooth paste forms.

5. Add almond butter, coconut oil, cinnamon, lemon juice, flax seeds, maple syrup and salt. Blend until well combined.

6. Add your walnuts, carrots and raisins and pulse just until combined. I like some texture in the bites so I only pulse a few times. For a smoother consistency, blend for longer.

7. Place mixture in the freezer for at least 30 minutes. This well help you roll them into balls with ease. Otherwise, the mixture will be too sticky.

8. Pour chia and coconut into two medium sized bowls. Using a cookie scoop or tablespoon, scoop out mixture and roll between your hands to make a ball. Then dip the ball into desired coating and roll until fully coated. Continue until the mixture is finished.

9. Place bites into an airtight container and keep them stored in the freezer! They will not freeze, but have an amazing fudgy texture! Enjoy!

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Carrot Cake Oats

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My mom always loved the top of a carrot muffin. Having been diagnosed with celiac disease over 10 years ago (read more in my about) has left her with gluten free muffins loaded with starches and lots of added sugar. Lots of people think that gluten free is synonymous with healthy. Drop that gluten free cake! It is most likely packed with starchy flours and loads of refined sugar. This carrot cake oatmeal is a fiber filled, tasty alternative to that carrot cake muffin. Plus it is 100% clean, dairy free, refined sugar free and gluten free. I beg you to please make this on the stove top, it makes the world of difference in terms of texture and taste! Bon appétit! Have a beautiful day.

Serves 2

Ingredients:

•1/2 cup certified gluten free large flake oats
•1 cup finely grated carrot (about 2 medium)
•1 cup vanilla unsweetened almond milk or coconut milk
•1 tsp ground cinnamon
•1 tsp chia
•1/4 tsp ground ginger (fresh or dried)
•1/8th tsp ground nutmeg
•pinch of salt
•1 tsp pure vanilla extract
•1/2 tsp lemon juice
•2 tbsp pure maple syrup
•1 tbsp unsweetened coconut flakes, for garnish
•1/2 cup berries or raisins
•2 tbsp almonds, walnuts or pecans

Directions:

1. Finely grate 1 cup of grated carrots.

2. In a medium sized pot over medium heat, whisk together the almond milk, cinnamon, nutmeg, ginger, and a pinch of salt.

3. Stir in the grated carrots and oats. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract and 1 tbsp of maple syrup.

4. Top the oatmeal with the nuts, fruit, shredded coconut and remaining maple syrup. Sprinkle with more cinnamon!

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