Life is good when your taco runneth over

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FAJITASSSSS!!!!

I know, I know. They’re buried under a mountain of guac. Sorry not sorry, you gotta do what you gotta do…

Please excuse the excessive letters and capitals. I’m not shouting, promise. I’m just reeeeeally excited that I made something resembling a fajita in my own oven. Because I a) love fajitas, if you couldn’t tell and b) thought they might be too difficult or some other lazy excuse. But, I proved myself wrong.

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And in return, I got tacos. Mmmmm. With homemade guac falling out all over the place because I always break rule number one and overstuff my fajita or taco tortillas. Whatever, when your taco runneth over, life is good. I seem to have this problem with quesadillas too, their innards are always falling all over the place because I insist on shoving half the vegetable drawer into them, along with obligatory beans. You think I’m exaggerating… but actually not. I have witnesses, they can vouch for me.

Also yes. I do put chia seeds on my fajita-tacos. Because, crunchy.

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Yesterday was another day of food prep, though I definitely didn’t cook as much as last week. Split pea soup (with bacon. natch) is chillin in the fridge for dinner tonight (side note, the slow cooker is fab for these kinds of recipes), and I also did some chickpea-cashew butter- oat bars for dessert, which are pretty fab, and coming to the blog soonish, whenever I can find time and can write some chuckle-inducing thing to accompany them…

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More of this trashed-up dessert coming soon {watch this space for further developments…}.. I was channeling some Jackson Pollack ice cream styling in the above photo. Try it sometime, playing with your food is fab.

This is about as easy as it gets. Chop chop chop toss toss pour spread clank (that was putting them in the oven, ha) tick tick tick ding! boom done. Just like that, though you’ll have to provide your own sound effects…
Though I made these for a food prep day, they would actually be easy for a weeknight meal. The prep work doesn’t take long at all, especially if the chicken is already defrosted, and they finish cooking in about a half an hour, giving you plenty of time to mash up homemade guac.

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Sheet Pan Chicken Fajitas

Gluten free with corn tortillas (which is what I use). Serve with homemade guac (so-called ‘recipe’ below) for a good dose of healthy fats! Recipe serves 3 generously, with leftovers for one. Only slightly adapted from Whole Foods, here.

  • 1 pound of chicken breasts, cut into 1/2″ strips
  • 3 bell peppers, sliced into strips (I used red/orange/yellow)
  • 1 onion, sliced
  • 2 cloves of garlic
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp fine sea salt
  • corn tortillas, for serving

Preheat the oven to 400, and procure a large rimmed sheet pan.

In a large bowl, toss together chicken, peppers, onion, garlic, avocado oil, chili powder, and sea salt, making sure the oil and spices are decently distributed. Spread all this out onto the sheet pan, and bake for 25 – 30 minutes, until the chicken is cooked through and the vegetables are tender. I like to toast my tortillas over the gas burners on the stove, but you can also wrap them in foil, and heat them in the oven during the last five minutes of cooking.

Serve with tortillas, guac, and anything else your taco-loving heart desires.

Homemade Guacamole

I mildly feel like I’m insulting your intelligence by calling this a recipe, so let’s just lay out the basics:

  • 3 large avocados
  • juice of two limes
  • garlic powder to taste
  • sea salt to taste
  • a handful of cherry tomatoes, chopped

No one in my fam is a big fan of raw onions, but I do like them occasionally in guac — let red onions marinate in the lime juice prior to making the guac, which takes away a bit of their bite. I didn’t use them here, but go ahead if that’s your thing!

In a bowl, mash together avocados and lime juice. I like to leave my guac chunky, but you do you. Stir in garlic powder and sea salt to taste, followed by the tomatoes. Store in a covered container in the fridge to prevent browning, and eat on EVERYTHING. This amount serves 3, plus leftovers for one (or at least that’s what happened in my family…).

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A giant bowl of happy

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A few days late but no less delicious. This was the other half of major food prep Sunday — an entire vat of red lentil dal. I love dal… it’s total comfort food and so satisfying.

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Gingery, curry filled, and comfortingly mushy. And we all know I looove mushy food. This one does best with extra roasted vegetables and some chopped nuts and seeds over the top because texture is rad. Making this dish is super easy too, because everything just goes into the slow cooker after it’s prepped. Simple simple simple. I have to say, having a fridge filled with delicious things makes my Monday so much less Mondayish. Anything to alleviate the Monday yucks is fine by me.

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And this dal did exactly that. We’re having a rather chilly May (totally fine with me, though rain would be nice too!), so cuddling up under a blanket with a big bowl of dal was exactly what I needed. That and finishing up the last Mad Men episode ever…. weird. It’s like the end of an era.

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So make yourself a vat of dal, and cuddle up with your favorite furry friend. Do yourself a favor and indulge in some you – time!

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Gingered Red Lentil Dal in the Slow Cooker

Gluten free, vegan friendly (with veggie broth), and totally hands-off. Prep everything, toss it in the slow cooker, and let it do it’s thaaang. No muss, no fuss, and SO delicious. Yield: a vat. 4-6 servings depending on the heapingness of your servings. Soul satisfying and soothing. I served mine with roasted radishes and greens. The recipe is adapted from Real Simple, here.

  • 2 c red lentils, rinsed and picked through
  • 5 medium Yukon Gold potatoes, peeled and chopped into 1″ish pieces
  • 1 medium yellow onion
  • a good glug of olive oil
  • 1 clove of garlic
  • 2 tsp curry powder (I like Madras)
  • 2 heaping tsp minced fresh ginger
  • 5 c low sodium chicken broth
  • 2 tsp apple cider vinegar
  • 1 1/4 tsp sea salt + more to taste
  • pepper to taste

In a 4-6 quart slowcooker, combine lentils, potatoes, onion, olive oil, garlic, curry powder, and fresh ginger. Add 1 1/4 tsp sea salt and a few grates of black pepper. Add the broth, and stir a few times to incorporate the spices. Cover and cook until the lentils are cooked and most of the broth is absorbed, about 4-5 hours on high or 6-8 hours on low. I cooked mine for 4 hours on high, and another on low and it was perfect. The dal will thicken as it cools, so a little leftover liquid is fine. Stir in the apple cider vinegar, and salt and pepper to taste. Serve over rice or naan…. or leftover roasted radishes and sautéed greens. Garnish with chopped cashews and pepitas if you’re feeling sassy (highly recommended)!

Makes excellent leftovers. Store them in the fridge or freeze for later.

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Because sardines and brownies totally go together?! Uh. No. Just go with it.

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Food prep Sunday has returned in all it’s fridge-filling glory. And actually this week I literally went from empty empty fridge to stuffed fridge. Which is exactly how a Sunday night fridge should look, because Mondays are bad enough as it is without being irked by a lack of edible things.

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I do kind of love having an emptyish fridge — it forces me to get creative and use what I have. And it is definitely not a bad thing to cook down your fridge / freezer / pantry periodically. I had some epic meals at the end of last week, all full of new veggie combinations, as I was working with what I had. There was a deplorable lack of produce after Friday night though, so today I had a glorious Sunday of yoga, grocery shopping, and several hours of food prep. Ahhh. And then dinner and movie and dessert with the purring snugglepuss. Me-time doesn’t get much better than that!

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Also, yesterday was date day in Santa Cruz with E! AND OMG I DISCOVERED CHOCOLATE COVERED BACON!

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I mean, I’d had a bacon chocolate bar and have made bacon brownies… but a piece of bacon!!!! Covered in chocolate!!!! Amazing. And simple to make for myself… but let’s not. I would eat.it.all. But anyway, chocolate covered bacon. I highly recommend it.

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Back to what I was sort of talking about in a rambly fashion — food prep Sunday! Today I did a crockpot red lentil dal with ginger and curry, which will probably last me a week (I made a literal VAT), roasted radishes for later in the week, made a new batch of nut butter and cashew meal, baked a batch of vegan spelt brownies with a tahini-maple swirl (omg.save me from myself and the whole pan), and a sardine ragu over zucchini noodles and greens. Which, depending on your point of view, could be the best thing ever or the most disgusting. Obviously, I fall into the former camp, but hey. We can’t all be the same, or this would be one boring universe.

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But even if sardines straight out the can with a little mustard (and avo) isn’t your thing (ahem. not like I do that or anything), I’m advocating for you to give this ragu a shot.

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The sardines are simmered in red wine and tomato sauce, which tames their sardine-yness. I do love them, but I’ll admit they can be a little much sometimes (I really have to be in the mood for them). But in the sauce, they’re much milder. I served the sauce over some sautéed mushrooms and zucchini noodles with greens, and shredded a little goat cheddar over the top (Redwood Hill Farms is my favorite!! Their cheese is spectacular). Highly recommended, and in my lunch for work tomorrow (because this just gets better and better as the flavors do the leftover tango). This is reason number five billion why food prep days are so spectac: Lunches for at least the first half of the week, so I can be not hangry and cranky for the start of the week.

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Enough babble. It’s Sunday night and time for bed so I can be something less than a zombie come five am tomorrow. And this post is enough of a novel already, so on that note… recipeeeez!

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Vegan Spelt Brownies with Tahini Swirl

These brownies are much cakier than my usual brownies, so if cakey brownies are your jam, you’re in the right spot. I usually like mine fudgier, but these are great for a change. The maple tahini swirl is freaking fantastic as well, so if you like halva or just sesame in general, these are right up your alley. Vegan, refined sugar free, and delicious. Yield: one 8 by 8 pan, anywhere from 6 to 12 brownies, depending on what kind of day you’ve just had. Adapted from Love Me, Feed Me, here!

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  • 3/4 c whole spelt flour
  • 1/4 c + 2 tbsp unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 c unsweetened applesauce
  • a very full 1/4 c pure maple syrup
  • 1 tbsp avocado oil
  • 1/3 c unsweetened hemp milk
  • 1/3 c extra dark chocolate chips
  • 2 tbsp tahini
  • 1.5 tbsp maple syrup

Preheat the oven to 350, and lightly grease (or use parchment) an 8 by 8 pan.

In a large bowl, whisk together spelt flour, cocoa powder, sea salt, and baking soda. Add in vanilla, applesauce, maple, and avo oil. Stir to roughly combine. Add in hemp milk and chocolate chips, and mix until incorporated. Pour batter into the prepared pan. In a small bowl, stir together tahini and maple syrup. Practice your drizzle skills and make it look pretty as your pour it over the top of the batter… take a knife (or the spoon you’re currently using, if you’re lazy like me) and swirl it into the batter. Bake for 18-20 minutes, until a tester comes out clean. Let cool completely, and store covered in the fridge.

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And now for something completely different….

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Sardine Ragu over Zucchini Noodles

Savory, perfectly textured, and full of healthy fats and lycopene. All good things! Gluten free, low lactose (with goat cheese), and high in antioxidants. If you can, try to eat this on subsequent days — I find that the flavor just gets better and better. Yield: 3-4 servings. Ish. Recipe inspired by Spoonshine blog, here!

  • a good glug of olive oil
  • 1 onion, diced
  • 1 clove of garlic, frozen or smooshed
  • 3 rainbow carrots, diced
  • 2 cans of sardines, packed in oil (I like Wild Planet brand)
  • 1 can of tomato sauce
  • 1.5 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 125 ml red wine
  • 500 ml freshly boiled water
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • grated cheese of choice, optional
  • spiralized zucchini + sautéed mushrooms and greens for serving, or your fave pasta

Heat the olive oil over medium in a sauté pan. Once the oil is hot, add in onions, and garlic with a few twists of sea salt and pepper, and saute until the onion is translucent. Add in diced carrots, sardines (Including their oil), tomato sauce and paste, oregano, thyme, and red wine. Bring to a boil and let cook for 10 minutes, until the sauce has reduced and the alcohol has evaporated. Season with salt and pepper, and add the freshly boiled water.

Keeping the sauce at a high simmer, let it cook, stirring occasionally, for 35 minutes. It should be reduced and thicker, like the consistency of a meat ragu. Once the sauce has reduced, taste and season accordingly — add the tbsp of balsamic, plus more oregano or thyme, or salt and pepper (or all four).

Serve over zucchini noodles or your noodle of choice, with a sprinkling of grated parmesan or goat cheese over the top.

Here’s a little ommm to take into your Monday:

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:)

Because, BEETS!!!

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I’m having a moment.

Like, RIGHT NOW.

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Because I just took a bite of my lunch and my insides kind of exploded, it was so good. BEST LUNCH EVER! Okay. Not really, probably, but extremely delicious at this particular point in my life and too good not to share. Because, lunch. Which can unfortunately be extremely boring and sad, if not given the proper attention. I know for me it goes something like this: “going about my day lalala… shmaybe some jazzercise, oooh I think I’ll bake bread! And clean things! And OMG I’M STARVING how is it already noon?? Wander wander into the kitchen, yank open fridge and… ugh. Nothing exciting and I am too starving to seriously consider making something interesting. So… eggs. AGAIN. For the elevendy billionth time. Someone save me from the inevitable scrambled eggs!!!” And then no one does so I eat them anyway. Laaaaame.

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BUT!! Today. Today was different.

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Because there were BEETS in the fridge!!! And I looooove beets [Probably excessively. I have never met a beet salad I didn’t like]. Alas, no goat cheese… but that forced me to improvise with cute my beet-lets. And so. Have you ever shredded a beet with cheese grater?? It’s actually quite fun, they’re easier than carrots and don’t fly everywhere like zucchini. No, I don’t spend ALL of my time grating different vegetables. Just kind of… a lot of it, apparently, enough to make me an expert on inadvertant grated vegetable projectiles. Ahem. Moving on.

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This bowl.

A perfect balance of sweet, savory, chewy, crunchy, eggy, nutty, beety. What more could you want out of your normally marginalized midday meal? Give your lunch (and indirectly, yourself) some love and make it delicious. I promise it makes your day ten billion times better! But seriously. This is super fast, easy and delicious… AND full of whole foods just doin’ all kinds of fab things for your bod.

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Red Beet, Roasted Corn and Zucchini Hash, with Egg and Avo

A Wait.. Are those.. Cookies original! Straight from my brain box, don’t say I didn’t warn you. But seriously… make it! Gluten free, full of antioxidants, and vegetarian. Serves 1 [adapt amounts as needed! It’s ridiculously forgiving]. This could also be a really good breakfast, if you’re weird like me and crave veggies in the am. Super fast as well, provided you’re using precooked beets.

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  • 4 steamed and peeled beets, shredded on the large holes of a grater
  • 1/2 a large zucchini, shredded
  • small handful of fire roasted corn
  • small glug of good quality olive oil
  • 4-5 pecans, chopped
  • 1 egg
  • 1/2 of a perfectly ripe avocado, cubed
  • salt+pepper to taste

Heat olive oil in a skillet over medium heat. Once the oil is warm, toss in shredded beets, zucchini, and corn. Sauté for a few minutes, until the veggies soften but are still just a bit crunchy. Season with salt and pepper, and toss in chopped pecans. Turn off heat and let sit for a second. Make your egg (simultaneously, in separate skillet if you’re a talented multitasker) however you like (I like a runny yolk for this but mine broke, so it cooked through. Wah). Top beet hash with egg, cubed avo, and more salt and pepper. Devour like no one’s watching, it’s that good! Or maybe I was just super in the mood for beets. Either way, enjoy your lunch!

Oh… one last thing. Obligatory New Year’s Day eating: cabbage with BACON (!!!), black eyed peas with BACON (!!!) and hot sauce. All my southern heritage in one bowl.

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Food fights and turkalurk

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Happy Belated TurkaLurk Day! Gobble gobble gobble…

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We did the usual Thanksgiving things but also did some really awesome things like 18 holes of frisbee golf and extreme ping pong and pie. Obvs. So weird. Pumpkin pie isn’t even my thing and I still can’t help but get all fancy. Whatever. It must be that extra baking gene I picked up somewhere in my travels to this particular incarnation.

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Oh hi, we love whipped cream.

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And then in attempting to use my parent’s favorite kitchen gadget (the Austrian whipped cream whipper they’ve had foreverrrr) at altitude, we laughed till our abs ached as the silly thing tried to explode and decant its contents violently all over the kitchen. No such luck, rouge whipper, we have your number and in no way are you going to be allowed to explode, no matter how much copious fizzing and spurting and hilariously juvenile noises end up emerging from your innards. In the end, a second batch of cream got whipped by hand but not before a mini food fight broke out. No big deal.

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Also lentils. IMG_6986

I made this dish forever ago but never got around to sharing it, so I’ll do that now… which is rather fitting considering it’s made of lentils and despite the plethora of turkey currently sweeping the nation, I prefer lentils, thank you. So here you go, my non-turkalurk-eating-crowd, this is for you. And for me, come to think of it…

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Happy Thanksgiving! I’m grateful for lots of things, up to and obvs including food. Gobble gobble…

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Roasted Kabocha Squash Lentil Dal

Gluten free and vegan! Rather quick, if you preroast the squash and all that. I adapted the recipe from happy hearted kitchen, here! Hearty and perfect for winter comfort food without the heavy ick factor… Just a warming bowl of spicy lentils to keep you dancing and happy.

  • 1 small kabocha squash
  • glug of olive oil
  • 1 onion, diced
  • 1 clove of garlic
  • 2 heaping tbsp freshly grated ginger
  • 1 tsp turmeric powder
  • 1.5 tsp cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • scant 1/2 tsp cinnamon
  • 1/2-1 tsp sea salt, to taste
  • a few twists of freshly ground pepper
  • 1 c red lentils, rinsed
  • 1 yellow pepper, diced
  • 1.5 c light coconut milk
  • 4 c veggie stock
  • chopped cashews, Persian cucumbers and shredded coconut to garnish

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For the squash: wrestle the squash and successfully cut it in halvsies. Preheat the oven to 400. Scoop out the squash seeds, and brush the insides of the squash with avocado oil (or another high heat oil would be fine here). Roast, cut side down, on a rimmed cookie sheet until the sides of the squash can be pierced with a fork, about 40 minutes. Remove squash from oven, flip over, and let cool until you can comfortably scoop out the puree.

In a large pot over medium, heat olive oil. Add diced onion and garlic, fresh ginger and turmeric, and sauté until the onions are translucent. Add a splash of water if needed if things get too dry or the spices are sticking. Toss in cumin, ground ginger, cardamom, cinnamon, a twist of pepper, and some sea salt, and stir to combine. Add rinsed and drained lentils and diced bell pepper, followed by the coconut milk and enough broth to cover the top of the lentils, and stir again. Bring to a boil (I covered mine and watched it like a hawk), then reduce heat to low and let it simmer covered for about 35-40 minutes. Remove the lid and stir in the squash puree. I purposefully left some chunks in mine for texture… You can blend it with an immersion blender here if you like, but I chose to leave mine as is—red lentils are so soft anyway that they’re pretty much perfect here. Season to taste with the rest of the salt and more pepper, if you’re spicy like me. Garnish with persian cucumbers, chopped cashews, and shredded coconut for fun!

Store any leftovers in the refrigerator. If it’s thickened up quite a bit when you go for leftovers, add a splash of broth and heat it back up on the stove (or leave it thick—I love it like that the next day).

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Hello, I’m a stressball and this is what I ate last week

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Here we go again with one of those hopefully-not-too-often posts of, “hello, I’ve been super stressed and super busy and have therefore not cooked often enough for my liking but I love my bloglet and invisible internet friends and I can’t abandon them sooooo… here is a post of ‘this that and the other thing’ I’ve eaten recently…”

Just bear with me. I’m still recovering from taking the GRE, which was the test equivalent of something sucking out your soul and dancing on it. Four hours staring at a computer screen, testing. And testing. And testing. Ewww. Good thing I face planted into THIS afterwards.

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All I wanted was carbs and cheese. Literally.

Thank you, Zachary’s, for saving my soul. Seriously though, what a horrible thing to make people do. Ugh. Just thinking about it is making me want pizza again from the horrible stressyness of it all. But actually I just love Zachary’s pizza anyway so that’s not too hard of a sell.. mmmkmovingon!

Also this. Oops. But I shared, don’t worry.

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And then of course Jill and I had our annual monthly-ish cooking extravaganza. So delicious beet caviar happened {adapted from this recipe here}, like this {our iteration had less garlic, used yogurt, and more lemon juice}:

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And then mmmm spaghetti squash with chard and chickpeas {recipe adapted only slightly from here}:

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And then we baked. I mean, of course. What else would we do?!

Cookies. Vegan, gluten free, refined sugar free. Like this, and found here:

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Note scientific fork division of chocolate chip filled cookies and carob chip filled cookies. It’s SCIENCE.

And then cake. Pumpkin pecan with pumpkin seed crumble. Vegan, gluten free and refined sugar free, but I have to say it’s delicious with ice cream (because really, what isn’t). Recipe was as is, minus the addition of flax, here.

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And also apparently my dresser looks like an iSpy page. Which is totally fine with me… it makes hunting for appropriate jewelry so much more fun. No surprise my nickname is Little Magpie….

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i spy, anyone??

Squash Wrestling Champ

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You don’t even want to know my struggles yesterday involving a kabocha squash.

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Well…

Maybe you do. They’re kind of funny.

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Let me just preface this with a simple suggestion. Don’t ever ever ever go to jazzercise on circuit day and then expect to be able to wrestle open a kabocha squash for roasting purposes an hour later. Just don’t. It will end badly, with the knife stuck in the squash and your arms aching. Also that weird spot where your arm meets your body?? You know, not your armpit but in front of it?? Yeah. That is impossibly sore too, which means picking up squashes and putting them in the oven (as well as taking the heavy bottom of the food processor down from the ridiculous high place that it’s stored in), not to mention cutting them open, rather difficult. I FINALLY got that squash cut in half (a little unevenly but don’t you judge me) after quite the struggle. We’re talking two hands on the knife, full body weight bearing down on the stupid thing trying to make things happen. Safely, naturally. Those squash don’t give up easily, let me tell you…

I think I might actually be sore-er today due to squash wrestling yesterday. For reals.

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Also I made so many things yesterday!! Day off + too much studying+ in between forcing myself to study + fall + pumpkin = bopping around in the kitchen all day! Which I love. Hello, kale chips out of the dehydrator, roasted and curried kabocha squash soup, and gluten free, vegan, date sweetened pumpkin cookies!!

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Aside from all that, I have some other pretty pictures of stuff [food. obvs]:

Darling skillet brownie for two! Paleo, gluten free, vegan. From this:

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To this!! Oops.

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And cranberries! Hi Fall, I love you. IMG_1336

This soup is delicious. And I love kabocha squash (minus the difficulties of getting them open) for their bright orange color and sweet flavor. I actually like them better than butternut—there’s something about the flavor of the kabochas that is richer, or more caramelized? Anyway. They’re easy to roast—toss them in the oven (halved) on a lightly greased baking sheet for about 45 minutes, until they can be pierced with a  fork easily. Take them out, flip them over and let them cool off… then scoop all that pureed goodness out and toss it in some soup. Or something. Like this:

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Roasted and Curried Kabocha Squash Soup

Yield: a vat. I used this recipe from My Darling Vegan, but obviously used a roasted kabocha squash instead of pumpkin. I reduced the garlic to 1 clove but went heavy handed on the cumin and curry powder, and I blended in all of the cashew creme instead of saving some for topping. Delicious all around, I wouldn’t change a thing!

And then obviously you need some beta carotene to go with your beta carotene… and some cookies to follow up that soup sooooo…..

THESE happened. Obviously.

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Date Sweetened Pumpkin Cookies

Vegan, gluten free, and refined sugar free! These cookies are soft, but not cakey. They’re oaty, pumpkiny and spicy—everything you want in a fall cookie. I made 3/4 of the recipe (don’t even ask) for a yield of 22. Recipe adapted from Tasty Yummies, here! They do tend to soften as they sit, so I like to store mine in the fridge in an airtight container.

  • 1 c pitted dates, soaked in near-boiling water for at least 10 minutes
  • 1 flax egg (1 tbsp ground flaxseed+ 3 tbsp water)
  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c avocado oil
  • scant 1 c pure pumpkin puree
  • 1 tsp vanilla
  • 1.5 c rolled oats
  • 1/4 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet or two with parchment paper.

In a food processor, make date paste out of your soaking dates. Chuck em all in there with a little bit of water and whizz whizz whizz until it’s mostly smooth. This isn’t an exact science and I love chunks of dates in my cookies so I don’t go crazy trying to get it to smooth out. Set aside. Make your flax egg by combining flax and water in a small bowl, and set that aside as well.

In a large bowl, whisk together almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a slightly smaller bowl, whisk together oil, pumpkin, vanilla and gelled flax egg. Stir wet into dry, add in oats and chocolate chips, and stir until combined. Drop by large tablespoons onto the prepared baking sheet, flattening them slightly and rounding the edges if you like perfect looking cookies (I usually opt for the rustic variety). Bake for 18-20 minutes, until the tops are lightly browned and slightly firm. Let cookies cool on the cookie sheet for at least 3-4 minutes before moving them (they’re soft, be careful!). Let cool completely on a cooling rack and store in an airtight container in the fridge.

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