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

Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble

Banana Chocolate Chip Granola Clusters

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If you love the taste of chocolate chip banana bread, and the crunch of granola then these clusters are for you! Although Goddess Granola, will be my one true granola love, these crunchy clusters come in at a close second. Perfect on top of coconut yogurt, chia pudding- or straight from the jar… these babies are the perfect pick me up when fuel is running low. These have the perfect amount of natural sweetness from overripe bananas and lots of fiber from buckwheat and oats! As always these are gluten, dairy and refined sugar free. They are also vegan! Mornings just got a little easier…

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Ingredients:

• 2 cups gluten free rolled oats
• 1 cup buckwheat (I used sprouted, or you can use more oats!)
• 1 cup walnuts (roughly chopped)
• 1/4 cup coconut sugar
• 1/2 tsp sea salt
• 1 tbsp cinnamon
• 1/4 cup coconut oil (melted)
• 1/3 cup maple syup
• 1 tsp pure vanilla extract
• 1 ripe banana mashed
• 1/4 cup 70% chocolate chips or cacao nibs

Directions:

1. Preheat oven to 350. Line a baking sheet with parchment paper. Mash banana with a fork in a small bowl.

2. In a large bowl combine oats, buckwheat, walnuts, coconut sugar, sea salt and cinnamon.

3. In a small sauce pan over medium heat, melt coconut oil and whisk in maple syrup, mashed banana and vanilla. Pour mixture over dry ingredients and mix until combined and well coated.

4. Spread the mixture evenly onto your baking sheet and bake for 25-35 minutes or until golden. Do not mixture during baking to keep clustered! Allow to cool and then break granola up into palm sized clusters. Add chocolate chips and stir. Store in an airtight container for up to two weeks.
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