Potassium deficiency ain’t got nothin’ on us!

cookie cantilevering

Wait.

STOP THE PRESSES!

Kira and I had… wait for it… TWO DEAD BANANAS in the apartment this morning.

This might seem unimpressive, or rather unextraordinary, under normal people’s circumstances, but let me explain. It is ridiculously hard to keep us in bananas. Here’s the deal: we shop for foodstuffs on Sundays… and buy upwards of TEN BANANAS. For two people. And they usually last us until about Saturday… with no dead bananas leftover for baking purposes. Which is sad, as baked banana things are suuuuper tasty. But seriously. The amount of bananas consumed in the Nerdaerie is astounding. Potassium deficiency ain’t got nothin on us!

So. Since I discovered this bonanza of potassium-rich goodness sitting in our adorable hanging fruit basket, I decided that cookies needed to happen! Natch. Besides, cookies are more fun than thesising on a Saturday morning. (Even when the bunnies are helping out on the thesising front, cookies still win by a long shot…besides, then when I actually do buckle down and work, I have cookies to put in my thesis cup! ha.)

the bunnies are helping me thesis!

These cookies are, like a lot of my cookies, good for you! I love having snacky-type cookies around, so I feel like I’m getting nutritional benefits out of my dessert. Enter the banana cookie! Bananas: excellent source of potassium, fiber, and prebiotics for calcium absorption. Raw almond butter: mufas! (monounsaturated fatty acids: healthy fats), and cholesterol-lowering properties. Oats: whole grains! Cinnamon: helps control blood sugar spikes. Coconut: all kinds of good things, including good fats. PLUS, these cookies have no added sugar, are vegan (with vegan chocolate), and are friendly for those of my peeps dealing with genetically high cholesterol (which really doesn’t seem fair).  These cookies have no cholesterol, so feel free to indulge :)

And besides all that goodness, these cookies are fab. Soft, and like Kira said, almost like a macaroon. Tasty, just like a Saturday morning should be! I may have start buying an extra bunch of bananas, just to let them spottify on me for baking purposes… too bad Kira and I would have to hide them from each other to keep them around longer than a few days!

natural light, look at that!

Banana, Almond Butter and Oat Cookies

Adapted from A Full Measure of Happiness, here! I got 14 cookies. Of course, I put a Hayley-type spin on these…I’ll give you one guess. Yep. CHIA SEEDS! How did you know?!

Rustle up:

  • 2 dead bananas (mine were spotty brown)
  • 1/2 c nut butter (I used crunchy raw almond butter for these)
  • 1 tsp vanilla extract
  • very scant 1/4 c canola oil
  • 1 heaping spoonful of unsweetened applesauce
  • 2 c rolled oats
  • 1/3 c shredded unsweetened coconut
  • 1 tsp baking powder
  • scant 1/2 tsp salt
  • 1/4 tsp cinnamon (I think I would add more next time)
  • 1 tbsp chia seeds
  • 1/3 c chocolate chips
mmm, oaties.

Preheat the oven to 350! Line a baking sheet with wax or parchment paper.

In a largeish bowl, mash up your banana, and then mix in nut butter, vanilla, and oil until thoroughly combined. In a smaller bowl, stir together oats, coconut, baking powder, salt, cinnamon and chia seeds. Mix dry into wet, and stir in chocolate chips (these are some low-maintenance cookies). Drop by the spoonful onto your cookie sheet: I crammed all of them onto one, since they don’t spread, and was able to fit 14. Bake for 12-14 minutes (I took mine out at 14ish), until lightly browned on the edges.

Eat. Feel virtuous :)

bunniesss! hehe.

Birthday Muffins for Marion!

natural lighting?! In OREGON? no way.

Ohhh my goodness, thesis brain! ouch. It hurts.

Today, I worked so long that Pandora thought I had disappeared. Nope. I was still writing… but the funny part about it was that I was so into it, I didn’t notice the music had stopped! Whoops. Whatever, I’ve been insanely productive, huzzah!

Not only that, but I came up with a great idea. You see, today at work I was filling ‘testing cups’ for the kiddies. You know, like pencils and little pieces of candy to boost their testing potential. Gum, too, because apparently chewing gum while testing improves performance. Who knew?! And seriously, these testing cups are a genius idea! Added incentive for the little kiddos to do well on their tests. They should give these to college kids. Really. I would be sooo much more motivated if I got a fun treat cup with my name on it. Which is why I’ve decided to make my own! Hadihah. I think I’m going to take one of my mugs and puffy paint my name on it… and then fill it with things to motivate me to thesis. Like food. And sprinkles. And stickers (because I like to indulge my inner 5 year old, shhhh). I wonder if I could fit yoga pants into a mug? Hmm. Something to ponder.

See? Genius. With this system in place, there is absolutely no reason for me to procrastinate thesising. Not that I’ve been slacking in the slightest, as Pandora can attest: I have 20+ pages! YES. And still kicking… I’m nowhere near close to covering everything. But still. A thesis cup sounds like an excellent idea :]

ANYWAY. Sorry for the long ramble. Tired brain=rambly brain.

In honor of Marion Cunningham’s 90th birthday today, I made muffins! I don’t have a copy of the breakfast book here, but I thought I’d make something breakfasty (besides, Kira and I were out of snacks), since she is the breakfast queen! I am forever in her pancaking debt. Happy Birthday, Marion!

Breakfast muffins for Marion!

Quinoa Cardamom Muffins

Adapted from Martha Stewart, here!

I made a half batch, as per usual, so I’ll list those measurements here. Makes 6!

These are BOMB muffins. Super moist and dense, but in a good way—the quinoa adds a nice texture. I LOVE cardamom, so I was happy to note that the flavor is pronounced in these little puppies. I know you’re not supposed to brag about what you make, but whatever. Totally violated that when I texted Kira that she must immediately eat  one of these on account of their amazingness. Yes. They are. Make them, you must!

muffin floorplan? yeeesh, too much architecture on the brain! muffins > thesis.

Procure:

  • 1 c cooked quinoa
  • 1 c whole wheat pastry flour
  • 1/4 c brown sugar, not packed
  • 3/4 tsp baking powder
  • 1/2 tsp cardamom
  • 1/4 c unsweetened applesauce
  • 1 egg
  • 1/4 + 1/8 c soymilk (or whatever milkish beverage you have handy)
  • a judicious sprinkle of chocolate chippies and frozen berries (I used huckleberries)

Preheat the oven to 350, and lightly grease a muffin tin. Combine all dry ingredients, including quinoa, and stir to combine. In a separate bowl, whisk together applesauce, egg, and milk. Add wet to dry, and stir until just incorporated, then add in berries and chippies. Avoid overstirring! Plop batter into tins and bake until a tester comes out clean, about 20 minutes.

These are especially delicious with a smear of peanut butter (what isn’t?!). I see peanut butter+cardamom cookies in the very near future!

Cookies:1, Empty Tupperware: ZERO!

mmm, cooookies!

Shazaaam! Two cookie posts in a row! Are you feeling loved? You should  be… I have only your best interests at heart :)

I promise I haven’t fallen off the blogging wagon! I’ve been SO BUSY with recruitment, but my normal schedule is returning to me on Monday, so we’ll have lots of tasty eats coming. Hooray! I’ve been getting antsy: there is decidedly NOT enough time to cook when you are expected to eat dinner at 3:45 in order to have time to recruit new sisters. A fun activity, to be sure, but definitely not friendly to kitchen experiments. It’s a bit more conducive to eating a sandwich for dinner. Yes. I did that yesterday.

BUT.

I made up for it with spontaneous cookies made during my lunch break between class and work! Time management, for the win! Hayley:1, crazy schedule: ZERO. Take that, empty Tupperware. Rejoice, in your fullness! You are empty no longer.  And I am satisfied. For the moment, anyway. I’m sure the combined efforts of Kira and I will make short work of this current batch, like the last *cough* two. Oops. What can I say, a girl’s gotta have cookies! It’s in the blog title, after all.

the not-so-leaning tower of cookies!

Besides, these are healthy(er) cookies—not your average white flour/sugar laden/yucky additive cookies. I like to make cookies that are bursting with nutritional value (or at least have some redeeming qualities!), so that I can eat them for a snack, in a pinch. And when I eat them for dessert, they’re much more satisfying. This particular incarnation is full of healthy things: they’re vegan (if you use vegan chocolate chips, which I didn’t), which means less saturated fat. They have oats and whole wheat flour, which means whole grains and soluble fiber! AND they have chia seeds (antioxidants galore and mega omega-3s) and coconut (healthy fats and anti-inflammatory properties!). And chocolate. Because what is life without chocolate? For cookie, these are pretty spectacular little guys. Oh yeah. Did I mention they are DELICIOUS?! Because they totally are. So seize your next awkward block of time (hellooo, lunch break!) and bake yourself some indulgently healthy sweets. You’re worth it!

"letting them cool". ha. as if.

Chocolate chip, Coconut and Chia Cookies

Adapted from (Neverhome)Maker, here!

These cookies are soft but a bit crumbly, with oaty-coconuty goodness. If you like a slightly denser cookie with nut butter, or want another chia recipe, check these! Both recipes produce cookies that are lightly sweet, but satisfying. I got about 11 good-sized (like 3″) cookies from the full recipe.

Whatcha need!

  • 1/2 c Earth Balance spread
  • scant 1/4 c brown sugar
  • scant 1/4 c turbinado sugar
  • 1/4 c unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 2/3 c whole wheat pastry flour
  • 1/3 c unsweetened shredded coconut (or flakes. I used shredded)
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 c instant oats (make sure you use instant, I think rolled would be too flaky/crumbly)
  • 1/3-1/2 c chocolate chippies, depending on your preference
  • 1.5 tbsp chia seeds
  • *If you want to throw in other add ins, feel free! I might try wheat germ next time…
they're saying: make meee!!

Preheat the oven to 350.

With an electric mixer, cream together Earth Balance and sugars until creamy. Add applesauce and vanilla, and beat to combine. In a smallish bowl, whisk together dry ingredients: flour, coconut, salt, baking soda and powder. Add dry ingredients to your butter/sugar bowl, and combine (I used the mixer again for this, and it was fine…just be careful wher you’re flingin’ that stuff!). Stir in the oats, chocolate chippies, and chia seeds by hand.

Drop/roll into little balls and flatten slightly, making sure not to lose any of those precious choc chippies! Place on an ungreased cookie sheet, and bake for 10-12 minutes, or until lightly browned. Mine were done at about 11.

Go eat your cookies outside, in the warm (!!) Oregon sun, like a somnolent kitty in front of your apartment door. Thank you, Oregon, for this gloriously sunny day in January!

 

Channeling my inner Aztec Warrior

Wait... are those...?

Rainy weather needs cookies.

Besides, there was an appalling lack of dessert around here, and I was in need of something to satisfy my sweet tooth (healthfully, if you please). So. I decided to make healthy(ish) cookies! Who doesn’t love cookies? And besides, these are good for you. You want to know why these are good for you? Suuuure you do! Alrighty, here’s the dealio: These cookies have not only oats (a whole grain), and peanut butter (healthy fats), but they also have CHIA SEEDS!

Pause for effect.

chia! I didn't take this photo, though :) credit: http://www.buybigorganic.co.uk

You know, like those little things that you grow chia pets with?  Apparently they’re useful for something beyond growing funny green “hair” on a statue (who knew?!).

I have been putting these on oatmeal since freshman year of college (and, in fact, asked for them instead of candy one year for Christmas), but I’ve never really baked with them until this year! It’s fun, you should try it :)

These tiny little seeds date back to the time when the Aztecs were using them for sustained energy, as the main ration for their warriors (eating them makes me feel fierce). A higher source of omega-3 fatty acids than flax seed, these little babies are a superfood! They’re incredibly high in antioxidants, provide fiber, and are also a good source of calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Woah. That’s a mouthful for a tiny little seed! And they are seriously tiny. But they can be added to all kinds of things, with no taste addition (at least, not that I notice). Apparently there’s also been research that suggests chia seeds slow the breakdown of carbohydrates, which in turn slows their conversion into sugar. They also have anti-inflammatory properties, and provide quality protein. All pluses, in my book. But enough with the nutrition lesson! I just needed to give you even more of a reason to make and eat these cookies.

I’ve just been validated by my lovely roomie as well: as I sit here writing this, I can hear Kira “mmm yumm-ing” from the other room over their deliciousness! These cookies were a big hit with both of us, hooray!

COOKIES!

Chocolate Peanut Butter Chia Cookies

Adapted from Yummy Mummy, here! I got 13 decently sized cookies.

  • 1.5 c rolled oats
  • 1/2 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1.5 tbsp chia seeds!
  • 1/4 c (half a stick) butter, room temp or softened in the microwave if you’re lazy like me
  • 1/4 c brown sugar
  • 3/4 c natural peanut butter (just peanuts and salt, please! Mine was chunky, which is extra delicious)
  • 2 eggs
  • 1 tsp vanilla
  • a good handful of chocolate chips (extra points for heart healthy dark chocolate)…mine was about 1/3 c
playing with my food again?! nahhh...

Preheat the oven to 350, and line a cookie sheet with parchment or wax paper. In a medium bowl, whisk together dry ingredients: oats, flour, baking powder, and chia seeds. Using an electric mixer, cream butter and brown sugar until fluffy. Add in peanut butter, eggs, and vanilla, and beat to combine. Stir in dry ingredients, as well as chocolate chips. This dough is flaky, so I just got messy and used my hands to shape little cookie balls. They don’t spread, so feel free to cram them all on one cookie sheet (instant gratification, yesss). I flattened the tops a bit, and stuck on the chocolate chips that insisted on falling out. (Why do chocolate chips never want to stick to dough with peanut butter in it?!)

Bake them for 10 minutes, until lightly golden! Devour. Channel your inner Aztec warrior.

oops. it fell down!

Boatloads of rain? Make mountains of curry!

mountains of curry in exchange for boatloads of rain!

The best way to combat boatloads of rain?

Make boatloads of curry!

Since Salem and the Willamette Valley are in the process of attempting to become the new Atlantis and submerge completely under water, we’ve had (by some estimates) about 6 inches of rain in the last 57 hours. Apparently the weather gods have gone completely nuts… there are creeks flooding all over the place, and according to the Statesman Journal, this is a once every hundred year occurrence, where the Willamette River rises about 30 feet. Excellent. At least I live on the second floor… Perhaps I should start constructing an ark? I’ve rather resigned myself to being damp for the foreseeable future. Forget about wet feet, I’ve been damp all over for about 4 days! Yeeesh.

Anyway, because I didn’t work today (the kiddies at Bush Elementary, where I work, got sent home due to extreme weather) I ended up with a strange amount of free time. And a headache. Which meant that I wanted nothing to do with my thesis. Consequently… baking/cooking explosion! Why would I spend the afternoon doing anything else when it’s beyond nasty outside? Right. That’s what I thought too.

Which means that mega dinner happened. Because boatloads of rain calls for boatloads of curry! And because curry is spicy, sweet, and warming all at the same time: a good thing to consume when it’s semi-monsooning outside. And then flatbreads. And cookies. I wasn’t just going to make curry, with no accoutrements, now was I?! How boring. I am now feeling quite productive and refreshed. And full. (I would perhaps like to digest just a wee bit faster… I want cookies!)

So. Without further babble, here is tonight’s din din! Deeeelicious. Go make yourself some. I would invite you over to eat some of mine (since Kira and I will now be eating curry for the next million years, hahah oops. I made a lot!), except you might have to locate a boat to come see me… maybe paddle upriver like a salmon?

curry isn't curry without a HUGE BLOB of chutney

Mega-ton of Chicken Coconut Curry, with Oregano-Yogurt Flatbread

Curry adapted from the blog Including Cake, here! Flatbread recipe adapted from here! This makes… a lot of curry. Which is a good thing! Helloooo, leftovers! And look how good it is for you! Lots of beta carotene from the sweet potatoes and orange pepper, and garbanzo beans are high in fiber, antioxidants, and minerals like molybdenum and manganese. Plus coconut is good for you on all levels :)

For the curry:

  • 1 large, 1 small (or 2 medium) sweet potatoes, peeled and chopped into small pieces
  • 1/2 a large onion, diced
  • 2 tbsp Madras curry powder (only the best!)
  • 1 orange bell pepper, sliced (or whatever color you have)
  • 1 can of chickpeas, rinsed
  • 1 can of light coconut milk
  • cornstarch mixed with water, if needed to thicken
  • cooked chicken (if you want. I added a broiled chicken breast to mine for extra protein)
  • I would have added spinach, if I’d had any! Next time :)

Heat olive oil in a saute pan over medium high heat. Add onion, cooking for a few minutes until soft. Add curry powder, stirring to combine. Cook for a minute more. Toss in sweet potato chunks, bell pepper, chickpeas, and coconut milk! Simmer for about 15 minutes. At this point, add cornstarch if not thick enough for your taste. I tossed in my chicken pieces and let it simmer for about 5 more minutes. Serve hot, over flat bread, naan, or rice. And be sure to top it generously with shredded coconut (if you like that sort of thing), and mango chutney. I like me some spicyyyy curry!

Oregano Yogurt Flatbreads

I made half the recipe, which yielded 4 cute little breads. I would definitely make the whole recipe if not cooking this for just two people, so I’ll include the full measures here. I also used oregano tonight, but any spice is fine! It appealed to my olfactory sensibilities tonight :) AND it went well with the curry, bonus!

  • 1.5 c whole wheat pastry flour
  • 2.5 tsp herbs of choice (I used oregano)
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c yogurt (I used nonfat plain, not greek, as it was what I had on hand)
  • a bit of canola oil, for cooking

Whisk together flour, herb of choice, baking powder, salt, and baking soda. Add in yogurt, and stir to combine. The dough will be shaggy-ish, so add a little yogurt if it looks to dry. Mine seemed fine with the amount given, but I might make it again, and see what happens with a bit more. I found my breads to have a nice consistency as is.

Knead the dough on a lightly floured surface until it holds together and is not sticky. Divide it into the number of breads you want, and roll it into balls. Using a rolling pin, roll out the dough to about 1/4 inch thick.

Swirl a bit of canola oil in the bottom of a nonstick skillet. When the oil is hot, plop the flattened dough into the pan, and cook until golden brown on each side. Serve hot, preferably with a mountain of curry!

Best dinner for a rainy day/week!

I’ll take quiche over slush, thanks.

an Imperial cruiser? Or a slice of quiche...?

I apologize for the lack of recipes lately! What with returning to Salem and starting classes again, I’ve been rather busy. And lazy, haha. BUT. Fear not, hopefully things will start returning to normal! This semester is brimming with potential recipes to be tried and eaten (I just have to figure out what they are, haha). I fully intend to eat extremely well this semester, and graduate with full gastronomic satisfaction.

The weather in Salem has been rather ridiculous… we’ve had snow and some nasty slush that makes walking around a tad wet. I believe the weather gods have temporarily decided on rain, but you never know around here. Today on my way to class, it decided to snow heavily, except not stick. So it turned into nasty slush which got me and my feet soaked. Which I’m normally okay with, except that by the time I’d dried out, it was time to walk back from class. Mrrrggg. I’d be quite happy with snow, as long as it was somewhere I could ski on it! Are you listening, weather gods?! Send the snow to the mountains, and some rain to California. It’s a bit dry there at the moment… mmk? Good. I’m glad you’re listening.

Anyway. Quiche seems like a good way to combat the cold and ridiculousness of this weather… it’s warm, quick, and comforting. I tried this recipe out at home, and loved it, so as soon as I got back, Kira and I made our own version. It’s made excellent leftovers for the last few days as well. This recipe is great, as it’s very flexible, and is good for you :) Lots of veggies and good eggy protein. It comes together quickly as well, which is a perk when you’ve spent the last hour grocery shopping in snow/sleet/slush/rain/cold (would that be sneet? Or slain? or just ridiculous). Yum.

mmmm apple crunch. you see the bite out of it? hehe.

Pesto-Veggie Quiche with an Oatmeal Crust

Adapted from (Neverhome)Maker, here! Makes one 9″ quiche.

*Update from Feb. 20th: I made this the other day with no onion, lots of baby broccoli and spinach + bell pepper, and 1/3 c parmesan + 1/3 c goat cheese. It is AMAZING. I like this combo possibly better than the one posted below, but really where I’m going with this is that this quiche is incredibly adaptable to whatever is in your fridge!

Preheat the oven to 400, and lightly grease a 9″ pie pan.

For the crust:

  • 3/4 c rolled oats
  • 1/2 c whole wheat pastry flour
  • pinch of salt
  • 3 tbsp Earth Balance
  • 3 tbsp of your milk of preference (I’ve done it once with soy and once with 1% milk, and both worked fine)

For the quiche:

  • 3 whole eggs
  • 3 egg whites
  • 1 heaping tbsp grainy mustard
  • ground pepper to taste
  • 2 tbsp milk of choice
  • 2 tbsp basil pesto (I like Trader Joe’s!)
  • 1/2 a large onion, sliced
  • 1/2 a good-sized red pepper (or a whole, depending on your preference)
  • a handful of mushrooms, sliced
  • a handful of fresh spinach
  • 2/3 c Parmesan, grated
it looks like a mountain. I only wish it was!!

In a food processor, pulse oats, salt, and flour until combined. Pulse in butter, until it gets crumbly, then add milk. The dough should form into a rough ball. Take the dough out, and roll it out between two sheets of wax paper. It should be relatively thin. Press it into the pie dish, evening out the edges and making a nice top edge. Bake in preheated oven for 8 to 10 minutes, and then set aside. Lower the oven temperature to 350.

While the crust is baking, heat olive oil in a pan over medium heat. Saute the onion, until translucent, then add mushrooms and pepper. Cook until slightly soft, about 10 minutes total.

In a bowl, whisk together eggs, egg whites, ground pepper, mustard, pesto, and milk of choice. Sprinkle the grated Parmesan over the bottom of the prebaked crust, and then dump in veggies and onion. Pour the egg mixture over the top of all this. Pop into your preheated oven, and bake for 35 minutes, or until lightly browned and set!

This is particularly good with toasted apple-crunch bread, courtesy of the local bakery and your nice apartment management’s Christmas gift. As Kira said, “It’s like they know us, or something!” (Breadaholics. At least we embrace it!)

ommnommm BREAD!

Tart-tastic Antioxidants!

mmm, antioxidants!

I’m feeling less than creatively humorous today…It must be on account of all of the holiday sweets I’ve been consuming lately. Oops. Whatever, that’s not stopped me from baking like a crazy! Really, does anything ever stop me? … Correct answer: No.

BUT.

Bring on the healthy (ish) dessert! I win, I win!! Delicious AND nutritious (or hey, I can at least tell myself that, right?!). I sort of needed a break from all of the layer cakes. A short break, mind you, but a break none the less. In comes the tart! This tart is sort of a combination of a rice pudding and a tart crust, but it’s vegan! Which is awesome, as I’d like to get into more vegan baking (I find it intriguing). Besides, I LOVE rice pudding, and this definitely qualifies. It’s also really akin to a sticky rice dessert, which I ALSO LOVE (are we seeing a trend here?!), which therefore also makes it delicious.

On the nutritious side, it has a mostly minimal amount of fat in it—coconut oil is good for you, anyway! It also is made with black rice (sometimes known as Forbidden Rice, as only the emperor of China was allowed to eat it for the benefit of his longevity), which has more of the antioxidant antohcyanin than blueberries! It’s high in fiber, iron, and an excellent source of minerals. AND Kind of can’t go wrong, when I’m eating antioxidants for dessert! No wonder the emperor was so protective of his rice. But the common people have it now, so ha! Besides all that, it is a gorgeous purple color. Which makes my eyes AND my stomach happy. Everyone wins. Including the gremlins that hang out in my stomach, as we know they loooove color.

But wait. There is even more nutritionalness to be found in this dessert! The crust is made with whole grains and cashews (which contain the same oleic acid–monounsaturated fatty acid found in olive oil), and coconut oil, which is insanely good for you (the lauric acid is an antioxidant, among a million other things).

Okaaayyy. Enough with the nutrition lesson. I just really had to convince you how good this is for you… so that you’ll go home and make it. It’s fab, you won’t regret it. And then eat a slice. Or two. Or five. And revel in the fact that you’re making your body happy! It will thank you later :)

mmm, antioxidants

Black Rice Tart

From NeverHomeMaker, original here! (and their blog is fab, check it out!). Makes one tart.

For the crust:

  • 1/3 c raw cashews
  • 1/2 c rolled oats
  • 1/4 c brown sugar
  • 1/4 c coconut oil (because it’s good for youuu!)
  • 1/8 tsp/a pinch of salt
  • 1/2 tsp lavender (we grow our own)
  • 1 tsp vanilla

For the sticky rice

  • 2 c water
  • 1 c black rice, uncooked
  • 1/3 c maple syrup
  • 1 can of coconut milk (I used light from Trader Joe’s and it turned out fine!)
  • 1/3 c unsweetened coconut flakes

Whatcha do!

Preheat the oven to 325, and lightly grease a tart pan (or a pie dish—my tart pan is in Salem, so that’s what I used).

In a food processor, process the cashews and 1/4 c rolled oats until finely ground. Add the rest of the oats, lavender and salt, pulsing to combine. I left some slightly larger chunks. Pour into a medium sized bowl and set aside. In a small saucepan over low heat, melt the coconut oil. Once melted, stir in vanilla and brown sugar, and simmer over a low flame for 2 to 3 minutes. Mine looked weirdly separated/congealed, but turned out fine. Pour the hot syrup over the dry ingredients, and combine thoroughly. Press the crust into your pan of choice, making sure to cover the bottom and go up the sides a ways. Bake for 5 minutes, then let cool. When cool enough, let it set in the refrigerator.

While the crust is cooling, start the water for the rice. When it boils, add rice, cover, and simmer for about 30 minutes, until all the water is absorbed. Add coconut milk, maple syrup, and coconut flakes, and continue to cook until the liquid is absorbed, about 20 minutes more. I stirred continuously (it makes for meditative thinking time, hehe), but I’m not entirely sure this is necessary—occasional stirring would likely be okay. Transfer the pudding to a bowl, and let cool. Chill briefly in the fridge before using. Once chilled, pour the pudding into the tart shell, and chill until serving. I topped mine with more shredded coconut.

It was deeeelicous! Mine had a little trouble coming out of the dish cleanly—my crust was rather sticky. Next time… more coconut oil to grease the dish. It was a bit more like a crumble than a tart slice, but ridiculously tasty nonetheless, so I wasn’t complaining ;)