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kid-friendly

Foodie, Main Eats, Recipe, Sweets

Breakfast Cookies

March 22, 2015
breakfast_cookies

breakfast cookies

Cookies for breakfast?! 

Lately, I’ve been on a bit of a cooking strike. Well, not so much of a cooking strike as I am on a once-a-week cooking kick. I spend one day during the weekend (usually Sunday) making food for the week; including these cookies that we’ve been eating for breakfast for the past few weeks.

I’m absolutely addicted to them. I love them. I can’t believe it’s taken me this long to discover how great life can be when you eat cookies for breakfast. Plus, they taste amazing with that first cup of coffee in the morning.

I also love that there is zero flour in these too. If you substitute gluten free oats, then these are easily Gluten-Free Breakfast Cookies; but we aren’t a gluten-free house so I buy regular rolled oats.

Now, stop wasting time and go make yourself a batch of these to eat for breakfast during your week!

You’re Welcome.

Here’s What You’ll Need:

-3 1/2 cups of rolled oats

-2 tsp baking powder

-1 cup flax meal (sometimes I do 1/2 flax | 1/2 oat bran)

-1/2 cup unsweetened shredded coconut

-3 tbs Chia seed

-1/2 cup of salted grass-fed butter; softened 

-2 cups of all natural peanut butter 

-1/2 cup packed brown sugar

-1/2 cup (real) maple syrup

-1/4 cup black strap molasses

-3 eggs

-2 tsp vanilla

-2 cups chopped nuts and seeds (I like to do a combination of pistachios, walnuts, sunflower seeds, and pecans)

-2-3 handfuls of dark chocolate chips (or 4 handfuls. I added 4. Don’t judge.)

*if using raw, unsalted nuts, add about 1/4 tsp of salt to the dry ingredients*

Preheat oven to 400° F

In a large mixing bowl, mix together the oats, baking soda, chia, flax, and coconut. Set aside

In another large mixing bowl, cream together butter and sugar. Add the maple syrup and molasses and mix until well incorporated. Add the eggs, one at a time; mixing slowly. Add the vanilla.

Add the peanut butter to the wet ingredients and mix until fully incorporated.

Now, add the dry ingredients to the wet ingredients. Mix slowly until a ‘dough’ forms (it’ll be much stickier than regular cookie dough). Add the nuts and chocolate chips. Stir to combine.

Cover dough and chill for at least an hour.

On a parchment lined baking sheet, add scoops of dough (walnut-sized) and press flat.

Bake for 12 minutes. Let rest for at least 1 minute on the warm baking sheet before transferring them to a cooling rack.

Makes 3 dozen cookies.

*I typically make a double batch of these cookies. I bake half, and freeze the other (pre-formed) unbaked cookies. They can be baked directly from frozen; which is awesome. 400° for 12 minutes. *

breakfast_cookies2

 

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Foodie, Recipe, Snacks, Sweets

Chocolate Avocado Fruit Dip

August 7, 2013


Chocolate Fruit Dip
This is a recipe that I posted in 2011 under the title Raw Chocolate Mousse. It’s a really amazing and super versatile recipe, so I’ve decided to re-post it with a bit of a facelift.

I was asked to submit a kid-friendly summer dip recipe to a local magazine and this was the first thing that popped in my head.

Chocolate Fruit Dip

Although, we often call this “pudding” in our house; it has also become my go-to “dessert dip” for parties, potlucks, and picnics.

Chocolate Fruit Dip

With ingredients like avocados, dates, and ZERO refined sugars you simply cannot go wrong with this recipe! It is the perfect sweet treat to serve to kids and grown-ups alike (and for the more skeptical eaters, just call it Chocolate Fruit Dip and they’ll be none the wiser).

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Here’s What You’ll Need:

-4 ripe avocados; halved, with the pits removed and green flesh scooped out

-1 cups of dates (about 20 dates)

-2 tbs pure maple syrup (you can also use raw honey)

-1 tsp pure vanilla extract vanilla

-1 bag of high quality semi-sweet chocolate chips: melted

-1-2 cups of unsweetened vanilla almond milk

First, soak the dates in a small bowl of water (with enough water to just cover the dates. About a cup). I usually let mine soak for an hour, the softer they are, the easier it is to puree them.

In a large food processor, add the soaked dates (and the water they soaked in) and puree them until they form a nice paste. Next, add the avocados, maple syrup, vanilla, 1 cup of almond milk, and the melted chocolate. Process until  the mixture is smooth in consistency. If it looks too thick, add 1/2 cup of almond milk (up to another full cup of almond milk). The finished product should be thick and creamy, but not so thick that you couldn’t dip fruit in it.

Transfer to a lidded bowl and let “set up” in the fridge for about an hour. Stir before serving. Use within 5 days….but there’s no way it’ll last that long.

Chocolate Fruit Dip

Preferred “Dippables”:

-Strawberries

-Apple Slices

-Pineapple

-Any other “strong” fruit (that won’t break off into the dip)

Serves a crowd.

Chocolate Fruit Dip
Other uses for this recipe:
-chocolate pudding
-filling for layer cakes
-frosting for cupcakes or brownies
-the base for a chocolate cream pie (just add to a pie shell and top with homemade whipped cream…either dairy-based or coconut-milk based)
**During this photo session, I had a very eager toddler patiently waiting for me to finish so she could eat the strawberries and dip. It’s really hard to not touch or eat chocolate pudding at 10am…especially when you’re “weely weely hungwy”. (also note all the bug bites on her hands, face, and arms. the mosquitos are absolutely awful this year! Poor JBird.)**
Chocolate Fruit Dip
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