Green cookies. Because, obviously.

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Guess WHAT?!

I made cookies. And they’re GREEN!! Muahahah. Like you’re even a tiny bit surprised by this? Nope, I didn’t think so.

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But really. I’m studying for the GRE because I have to and it’s SUPER lame (because let’s be honest, who actually uses the math garbage that they put on there after high school?! That’s right, NO ONE. Remind me again why I have to re-learn quadratics and functions and wait, these are of no use in my everyday life, moving on). So to make my studying that much less icky I made myself green cookies!! Green things always make me feel better.

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I know this is horribly overexposed but I think it’s funny because the cookie looks like it’s levitating…. ooOOOooooOOOOoOooOo

Besides, these are really aggressively green. Artificial food coloring crap can take a backseat because this is soooo much more fun. Wouldn’t you rather the color in your food come from natural fun reactions?! This is what happens when baking soda/powder and the chlorophyll from sunflower seeds have a party in your cookies. When they cool, they turn green!! I like to refrigerate them to speed this along (besides I’m weird and I also like cold cookies)… and if you can refrain from eating them all at once (good luck), they get even greener the next day [the photos in this blog show them in varying states of green-ness… the ones on the blue plate are the next day after spending all night in the fridge].

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In addition to making green cookies, I did a number of other fun and delicious things…

bread at the beach with the boy… what more do you want?
bread at the beach with the boy… what more do you want?

Tea sandwiches. Because HIGH TEA!!! Crumpets!! And scones!! And no crusts!!

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And also creamy coconut buckwheat with turmeric-curry-cinnamon roasted chickpeas. Crappy photos but soooo delicious. I accidentally permanently stained a cookie sheet yellow, thanks turmeric.

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And also this. Frozen pb-banana ‘ice cream’ with a ridiculously good walnut-date-cinnamon-oat crumble [1/2 c raw walnuts, 1/2 c pitted dates, 2 tbsp almond butter+ pinch of sea salt+1/2 c rolled oats+1/2 tsp cinnamon+1 tsp vanilla spun through a food processor]. I couldn’t stop eating it, mildly problematic except not because delicious.

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Oh. One more thing. Are variables delicious? Last I checked, no. These cookies on the other hand? Absolutely yes.

See? Real food fun. Imminently more useful than bothersome little equations and silly variables.

I would much rather have green cookies than remember how to correctly diagram a factor tree, thanks.

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Sunflower Seed Butter Cookies

Grain free, gluten free, vegan, refined sugar free. Paleo? Maybs? GREEN! Full of healthy fats and good fiber. I made a half batch and ended up with seven cookies because I mistakenly thought the 1/3 c was a 1/4 c measuring cup…oops. I wasn’t sorry, it meant I got an extra cookie out of the bunch. I’ll include the full recipe here, for a yield of an even dozen. Recipe lightly adapted from Against All Grain, here!

  • 2 tbsp ground flaxseed
  • 4 tbsp water
  • 1/2 c unsweetened sunbutter (mine is roasted, unsalted)
  •  6 dates, pitted
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 3/4 tsp apple cider vinegar
  • 1/2 c shredded unsweetened coconut
  • 1/4 c coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 c dark chocolate chips

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

In a small bowl, combine flax and water and set aside to gel. If your dates aren’t super squishy and soft, soak them in hot/near boiling water for a few minutes—I usually do this anyway so my food processor doesn’t complain as much. In your food processor, combine sun butter, dates, and applesauce and pulse until smooth. Add in vanilla, vinegar, and flax egg, and process until combined (I left a few chunks of date in mine, but it’s up to you). Add in coconut, coconut flour, cinnamon, and baking soda, processing until everything is fully combined. Take out the blade and stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheet, smoothing the edges with your fingers if you want (though I kind of like the craggy rustic look). Bake for 15 minutes. Let cool on the sheet for a few, then remove to a rack to cool further. They’ll start turning green once they start cooling, but they get to be a deeper green after about 2 hours. The next day they’re even better! Store in an airtight container in the fridge (I like plastic for these, glass makes them soft).

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Just because. Happy Friday!

 

My sandwich is exploding kale

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Drool drool drool.

I had no idea these bars were going to be so spectacular!!! But they were. And thankfully for me and my sweets consumption they went on the plane to Oregon with m&v, those lucky ducks. I have serious problems when I go to Portland… I just want ALL THE FOOD. And I run into that reoccurring problem of most mortals in that only so much goodness will fit in my stomach. With whom do I register a complaint for this ridiculous design flaw?!

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But anyway. They needed plane snacks and any excuse to bake is fine by me so these happened.

And I am soooo glad they did.

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Sorry in advance for the next bajillion posts being sweets, don’t say I didn’t warn you… Jill (of the blog Halfway There and the tamales and flan madness) and I are having our bimonthlyish baking extravaganza later today sooooo there will be cake and ice cream and cookies. And quinoa pizza…just to, you know, round things out. Because why make just one thing?! How boring. But more on that later.

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Also tacos. And feet. And there was a pool behind me and what more could you want on a weekend? Sadly that was last weekend (of the light side/dark side bars) and there is currently no pool in sight for me. Harumph.

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Also KALE!!! Could there be any more kale in this sandwich?! I think not. KALE EXPLOSION! Love love love. I know it’s random but KALE!!! is AMAZING!! And it’s my blog. So I’m sharing.

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But for now. BARZ. M&V needed something that traveled well and wouldn’t be too crumbly so obviously dates. And nuts for sustenance whilst traveling (much better than that garbage you typically find in airports). And only five ingredients, all whole foods, all things that come from nature and are eaten while still resembling their natural state. Wheeee!

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Pecan Date Bars

Beyond simple to put together! Chewy, naturally sweet and delicious. Gluten free, grain free, refined sugar free, dairy free!  Might be paleo? Easily veganized. Healthy fats [pecans], a good source of vits/mins [dates], antioxidants [extra dk chocolate] + protein. Perfect travel (or anytime) snacks. Recipe adapted from Ellaphant Eats, here! Makes 9 giantish bars, or more if you cut them smaller… but… why?!

  • 1 c pitted medjool dates [soaked in hot water for about 10 minutes if they’re like rocks]
  • 2 c raw pecans
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 eggs*
  • 1/3 c extra dark chocolate, chopped or chips (mine was chips for hurried baking)

*or two flax eggs (2 tbsp ground flaxseed+6tbsp water) veganizes this nicely 

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Preheat the oven to 350, and lightly grease an 8 by 8 pan with your thing of choice (I like coconut oil).

In a food processor (what on earth would I do without these?!), process softened dates and pecans until a sticky, clumpy dough forms. The pecan pieces should be relatively small (just don’t over do it and end up with nut butter…). Pulse in vanilla and sea salt, followed by the eggs. Remove the blade and stir in 1/4 c chocolate chips. Scoop the batter out into the prepared pan, and flatten it out with a spatula or your fingers or whatever. Press the remaining chocolate chips into the top of the bars. Bake for just about 19-20 minutes, until the edges are browned. The center will still feel slightly soft, but a tester should come out clean. Let cool in the pan, then cut and store in a sealed container in the fridge.

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The usual nonsense

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More of that light side/dark side dessertyness.

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I actually made these last weekend but have been too busy/lazy/my novel is too good lately to actually get around to posting them. But they happened to be a big hit with the fam so I thought I would be nice and share them. These went well together—the super dense fudgy almond butter brownies played nicely with the lighter caramel bars—those aren’t super sweet, so it made a nice contrast.

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I’m feeling a little brain dead today so pardon the lack of text and written nonsense, I’ll just leave you with the photos and that drool that just hit your keyboard…

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Almond Butter Brownies

Super fudgy, tall brownies with a chewy crust. These are honey sweetened, and you could definitely taste the honey in my batch. I liked it, as a change from the typical brownies that I make, but if you’re not a fan of honey flavor in baked goods, I would sub maple or another liquid sweetener. Recipe only slightly adapted from Smells Like Brownies, here! Makes one 8 by 8 square pan (I had to use round since the square pan I have was currently in use, but I think there’s something weird about round brownies…). Gluten free, grain free, refined sugar free!

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  • 2 eggs
  • 1/2 c raw, runny honey
  • 2 tsp vanilla extract
  • 1 c organic almond butter (mine was unsalted)
  • 6 tbsp cocoa powder
  • 1/2 tsp baking soda
  • generous pinch of salt
  • 1/3 c extra dark chocolate chips

Preheat the oven to 325, and lightly grease pan of choice with coconut oil.

In a medium bowl using an electric mixer, beat together eggs, honey, and vanilla until smooth. Beat in almond butter. In a small bowl, whisk together cocoa powder, baking soda, and salt. Stir dry into wet, mixing until just combined and adding in chocolate chips. Pour the batter into the prepared pan, and bake 25-30 minutes. The center should be slightly puffed, and a toothpick should come out mostly clean (a teeny bit of fudgy is okay, but excessively under baked is ew). Let cool completely before slicing, and store any leftovers in a sealed container in the fridge.

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Salted Caramel Coconut Bars

This one is slightly adapted from Quiche-a-week (love that blog!) here! Chewy, thick salty-caramel-chocolate-spelt-coconut things. Vegan, refined sugar free! They’re made with spelt flour, which can be easier to digest than wheat, even if you aren’t wheat intolerant (though this is *not* gluten free). Yield: 9-12 bars, in an 8 by 8 pan.

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For the caramel:

  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1/4 c unsweetened almond milk
  • a hefty pinch (1/4+ tsp) sea salt

For the barz:

  • 1.75 c spelt flour
  • 1/4 c almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 c shredded, unsweetened coconut
  • 4 tbsp melted coconut oil
  • 4 tbsp peanut butter (preferably the separating kind)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp ground flaxseed+6 tbsp water (2 flax eggs)
  • 1/3 c dark chocolate chips
  • up to 1/4 unsweetened almond milk

Make the caramel first so it has a little time to cool! In a saucepan, melt coconut oil, coconut sugar, and maple until it starts to fizz and thicken. When it starts bubbling, add the almond milk. Let it bubble for just a bit, then turn the heat down to low and let it simmer for 3 ish minutes. Stir only occasionally, but mostly just let it sit. Once it’s thickened a little (almond milk won’t thicken too crazy much), turn off the heat, stir in the sea salt, and let it cool.

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For the barz….

Preheat the oven to 325 and grease an 8 by 8 pan with coconut oil. Make your flax eggs and then set them aside to gel.

In a largeish bowl, whisk together spelt flour, almond flour, sea salt, baking soda, and shredded coconut. In a smaller bowl, whisk together melted coconut oil, peanut butter, maple syrup, and vanilla. Add in flax eggs, then stir the wet into the dry until just combined. You’ll need more moisture in the dough since spelt flour can be dry—I added about a 1/4 c of almond milk a tablespoon at a time until the dough was the right consistency. Fold in the chocolate chippies. Spread half the batter into your prepared pan (using your hands is encouraged), then pour half the caramel over the first layer. Add more chocolate chips to this middle layer because… just because. Spread the other layer of dough over the caramel (it’ll get messy but it’s dessert so who cares?), then pour the other half of the caramel over the top.

Bake for 30-35 minutes, until a tester comes out clean. Let cool on a rack, then slice and eat/store!

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Do I even need a reason??

 

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Mo’ chocolate.

Because.. why?

Wait. Do I really have to answer that question?! Because… chocolate! End of story.

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Besides, I actually made these cookies over a week ago but I’ve just been too busy and then Easter happened and there was that fabulously drippy hippie cake and stuff… and these cookies kind of languished in my camera for a little bit but they were SO FREAKING GOOD that I knew I would share them eventually. So don’t worry. I promise not to hold out on you too much longer.

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In other news… IT’S RAINING! Wheeeee!!! Which means I really want to bake something (because rainy weather=baking, everyone knows that), but as per usual I made a small batch of cookies last night because I was seriously (my autocorrect tried to change that to serially, also true) jonesing and I neededcookiesnow. So I made this awesome batch of vegan peanut butter-coconut-chocolate chippies, and they disappeared by 9:30 pm. I made them at 4:30. Ha. I did have quite a bit of help though, as prodigious as my stomach capacities are, I think that would have stumped even me.

But anyway, I really like cookies, can you tell?

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Also. I float in a hydrotherapy/sensory deprivation tank several times a week and even though I shower off really thoroughly afterwards, I always end up with epsom salts in my ear crannies the next day. I think it gets into my brain and then somehow works its way back out. I’m not really complaining, a good solid brain salting can’t be a bad thing now and then…

Soooo yeah. I’m endearingly random and salty but these cookies are ridiculously delicious—I highly suggest a cookie Friday incident. And if you make them, bring me one?! I’ve seem to have eaten all of mine…

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Grain-Free Chocolate Pecan Cookies

These are a little sweeter than the cookies I usually make for everyday consumption, but they are SO DELICIOUS. Fudgy, chocoaltey, pecantastic and they just happen to be gluten free, grain free, and vegan. AND refined sugar free! Winner winner. I adapted the recipe only slightly from The Healthy Family and Home, here! Yield: 22 cookies.

  • 1 c organic almond butter (mine was creamy unsalted)
  • heaping 1/3 c coconut sugar
  • 1/4 c unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 c extra dark chocolate chips
  • 1/2 c roughly chopped pecans
  • 2 tbsp ground flax+6 tbsp water (2 flax eggs)

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

These are cookies, peeps: this doesn’t get any easier!

In a small bowl, stir together flax seeds and water. Let sit while you do everything else: in a large bowl and using your biceps, stir together almond butter, coconut sugar, cocoa powder, baking soda, salt, chocolate chips and pecans. Toss in flax eggs. Drop by the rounded spoonful onto the prepared cookie sheet, and bake for 10 minutes. Let cool on the baking sheet for a few, then move them to a cooling rack to cool completely. These are a little soft when cooling, so I just moved the whole parchment paper over and let them keep cooling completely on the rack. Store in the fridge, if they last long enough! Mine barely did…

Kelp noodles are ridiculously distracting

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I really freaking love kelp noodles like WAY TOO MUCH.

I want to eat them all day, every day.

Which is weird, given that they pretty much taste like… nothing. It’s like eating noodley nothing.

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So maybe… I’m really obsessed with the almond butter sauce. Realistically that’s probably it, given my history of obsession with anything nut butter related. Sheesh. I’m so predictable.

Whatever. Kelp noodles+almond butter = AMAZING.

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But actually this post is about banana bread. Um. Non sequitur? Sorry, I was just really excited about my leftovers for lunch today… and I’ve been working too much and my I think I lost my brain somewhere between my last six days of work in a row and here. Has anyone seen it? It’s lumpy.. and grey…

Right. Anyway. Banana bread. Not just any banana bread though—this is grain free, refined sugar free, and has CHOCOLATE in it. So I mean, obviously. What are you doing still standing there?? Why aren’t you in your kitchen making this immediately?
Good. I see you trotting off towards your bowls. My pictures have apparently had their desired effect…

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Sorry if there’s drool on your keyboard, I take no personal responsibility for that.

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This went over quite well with its audience: dense with a  good crumb, equal parts chocolatey and bananay… not too sweet but just sweet enough. Excellent with ice cream, if I do say.

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Grain Free Swirled Chocolate Banana Bread

Recipe adapted from My little jar of spices, here! Yield: 1 loaf. Grain free, gluten free, refined sugar free.

  • 3 very ripe bananas (the blacker and more disgusting the better), about 2 cups mashed
  • 2 c almond flour
  • 1/3 c ground flaxseed
  • 1.5 tsp baking soda
  • 3 tbsp salted butter, melted
  • 2 tbsp raw honey
  • 1 egg
  • 1 tsp vanilla extract
  • 2 oz extra dark chocolate, 70% or above
  • 2 tbsp coconut oil
  • 3/4 c pecans, chopped
  • 1 tsp raw honey

Grease a loaf pan (I use coconut oil), and preheat the oven to 350.

In a largeish bowl, whisk together almond flour, flaxseed, and baking soda. Set aside. In a small saucepan over low heat, melt butter and honey together until incorporated, stirring constantly until the mixture is a bit thickened. Remove from heat. In a medium bowl, mash the bananas until you get most of the lumps out. Whisk in egg and vanilla, followed by the butter-honey mix. Whisk to combine. Pour all of this biz into the dry ingredients, and stir until just combined.

In a microwave safe bowl, melt dark chocolate and coconut oil together, stirring occasionally. I usually do mine on 30 second bursts, stirring in between. Divide out half of the batter and stir in the chocolate.

Drop the batter into the loaf pan, alternating between chocolate and banana. I used heaping spoonfuls of each, swirling the tops sightly as I went (really, there is no wrong way to do this. Pretend it’s art!). In a small bowl, combine 1 tsp honey and chopped pecans until mixed. Toss this evenly on top of the batter, spreading it out so it’s all even and pretty. Bake for 45-50 minutes, or until a tester comes out clean. (Mine was perfect at 50) Let cool in the pan completely, and store in the refrigerator. I just left mine in the pan for 3 days, and it was totally fine.

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Blah blah cookies blah blah blah

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Disclaimer: I actually made these forever ago and was holding out on you.

No, not really forever… just last week and I’ve been busy busy so sorry sorry but here they are. And also I have this really fab lunch I’m currently eating and will share that next. I’m just SO nice, aren’t I?! Actually kind of wishing I had some of that lunch left, because sadly it’s gone and it was delicious and chickpeas are my new favorite thing! Not really new.. at all… but in this combination they’re amazing and delicious and why are they gone??

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Also, my cats are adorable. Their adorableness never ceases to amaze me, which is why I apparently have so many cat photos. Here’s one more just because it’s my blog so if I can show you cats if I want to! Muahaha.

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ANYway. Cookies.

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These are pumpkin! Kind of like pumpkin pie consistency when they’ve hung out in the fridge for a bit. Happily nutritious too, since they’re grain free, gluten free, and vegan. AND refined sugar free! Wheee! If you like them with a slightly crunchier top, I recommend eating them after they’ve cooled slightly; otherwise, store them in the fridge for a soft, dense consistency. They’re delicious either way though, so do yourself a favor ;)

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Grain Free Pumpkin Chocolate Chip Cookies

Recipe gratefully borrowed and only a teeny bit adapted from cHow Divine, here! Yield: 14. Grain free, gluten free, refined sugar free, vegan. High in antioxidants, healthy fats, and beta carotene.

  • 2.5 c almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 tsp pumpkin pie spice (I make my own)
  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1/4 c grade B organic maple syrup
  • 1/2 c pure pumpkin puree
  • 2 tbsp coconut oil (I used refined), melted
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet with parchment paper. Combine flaxseed and water and let that sit aside to gelatinize whilst you’re doing everything else..

In a smallish bowl, whisk together almond flour, baking soda, pie spice, and sea salt. In a larger bowl, (using a mixer or your incredibly large biceps—I opted for biceps since I was too lazy to wash the mixer) beat together maple syrup, pumpkin puree, melted coconut oil, and vanilla extract. Add dry into wet ingredients, toss in flax egg, and stir to combine. Fold in chocolate chips.

Drop by the tablespoon-sized ball on the prepared cookie sheet, and flatten slightly (they won’t flatten as they bake). Bake for 15-17 minutes, until the cookies are lightly golden and mostly firm to the touch. Let cool on the baking sheet, then remove to a cooling rack to cool completely (they’re a little delicate, be careful!).

I store my leftovers in the fridge–the texture gets a teeny bit softer but I think more delicious.

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Wednesdays are BANANAS

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It’s Wednesday… time to go BUHHNAHHNUHHSS!!

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Or something like that.

But first: a little throwback Wednesday to get things started off right. These were my shoes as a baby:

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And we wonder why I turned out like I did?! Ha. Evidence. I’m sure my current state of affairs also has quite a bit to do with the fact that as a baby, I looooved tofu and bananas mashed up together. Yeah. I’m not too sure about that combination these days either…

And then there’s this, which is a throwback to like.. yesterday. Or maybe breakfast. Because apparently quite a few of my meals start off looking like this:

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Huge pile o’greens. Are we surprised? No, not really. ANYway…

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Banana bread!! Only this time its grain free, for peeps who either don’t wanna or can’t have gluten or grains. I like grains and gluten (bread. obvi) but I also really like new things, so this happened. And I am sooo glad it did because it is also delicious, and as I’ve said many times I really don’t have time for things that aren’t delicious. It also happens to be refined sugar free, which I love. Actually… there aren’t ANY added sweeteners in this, period—all the sweetness comes from buhhnahhnuhss! Awesome. Just make sure you use some really dead bananas—mine were pretty nasty looking but they found bliss in their next incarnation as bread, so everybody wins.

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Grain Free Banana Bread

Makes one loaf. Grain free, gluten free, refined sugar free, dairy free, paleo. It’s high in healthy fats and fiber (yay!), and very satisfying. I think that covers just about everything! Recipe only slightly tweaked from Heather’s French Press, here!

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  • 1/2 c almond flour
  • 1/2 c coconut flour
  • 1/4 c ground flaxseed
  • heaping 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 ripe bananas, mashed (mine were smallish)
  • 2 eggs
  • 1 tsp vanilla extract

Preheat the oven to 350, and thoroughly grease a loaf pan (Or use parchment— my bread stuck like WHAT so obviously I was lazy with greasing and should have used parchment. Whoops. Whatever, it created “crumbs” and then I got to eat them all).

In a bowl, whisk together almond flour, coconut flour (sifted if chunky), flaxseed, cinnamon, baking soda, and salt. In a larger bowl, mash bananas, then vigorously whisk them together with the eggs and vanilla. Pour wet into dry and stir until just combined. This batter (because of the coconut flour) is very thick—it won’t pour like typical banana bread. I smooth mine out with a spatula and then give it fork marks on top for fun. Smooth the batter out in the prepared pan, then pop it into the oven and bake for 45 minutes. A tester should come out clean when it’s done. Let it cool for a few in the pan, then turn it out onto a cooling rack to cool completely.

Store in the fridge! I found that it got better and better the longer it lasted (which sadly wasn’t that long…)

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