Almond Raisin Pecan Cookies

9/20/2014 0 Comments

Tonight for dessert we enjoyed Almond Raisin Pecan Cookies! The almonds create a buttery like texture. They include many treasured ingredients for a new favorite cookie! Better yet they are gluten-free, vegan, oil-free and refined-sugar free with only 105 calories per cookie. Who doesn't love a homemade warm cookie right out of the oven? Almonds, raisins, pecans and cinnamon are swirled together to create a cookie that begs to be enjoyed.

The cinnamon spice creates a warm feeling that fall is in the air. The dates bring memories of our summer harvest and sweeten the cookies. The mashed bananas are just the right oil replacement. Plump raisins and golden pecans are folded in for a delicious one of a kind cookie.

Preheat oven to 350 degrees F.
Combine the dry ingredients together in a bowl and mix well.
Take 1/2 cup of dates with 2 tbsp hot water and pulse in a food processor until it forms date paste.
Combine the date paste, mashed banana and vanilla in a small bowl and mix well.
Mix the wet and dry ingredients together until combined well and gently fold in the raisins and pecans.
Place on a pre-greased cookie sheet or a cookie sheet lined with parchment paper. Bake 8-12 minutes or until the edges are golden / desired consistency. ENJOY!

This recipe was modified for an oil-free - syrup-free batch from Curius CaveManda's recipe! With out her genius base, these cookies would not exist. Thank you CaveManda!

With love,
Christa

Update 2015 - We had the nicest act of kindness from the manager where we live. Gerald suggested cookies! We gave him a couple as we were leaving to say thank you and let him know they were free of oil, refined sugar and dairy. When we returned he said he could hardly believe it. "The most delicious treat yet no oil or sugar? How could this be?" This recipe is an older one but still stands tall!

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Fall Snack Attack: Almond Butter Cookies (Vegan & Glutenfree)

9/3/2014 0 Comments

Fall is sneaking upon us and summer is slowly slipping away. With the temperature here you wouldn't know it but it's true. :'( Snivel. I am so in love with summer. I think that is why I love the desert, the beach, and all things sunny.

I can't deny nature...the leaves are changing colors and falling, school supplies are in full stock and school is in session!That means busier parents, off to busy days at work and after school activities. Even without kids life is really demanding! Having a high protein go-to snack can be the difference between a frown and a smile! I have just the treat for you and your kin.

Almond Butter Cookies! How about an after school snack with your favorite person. Who doesn't love warm cookies and cold milk?

Especially when it's vegan and gluten-free. Enjoy these for a treat at work, on the go or just because! I chose - the latter, just because!

I named off a number of treats and ideas I had for day 3 of Vegan MoFo: Vegan Month of Food and my husband picked Almond Butter Cookies with out any hesitation. We also consumed them with out any hesitation haha! Jerry put it best "They smell so good, I think that is half the fun of baking cookies." I agree babe! Warm delicious cookies straight from the oven, dipped in ice cold vanilla coconut milk and even enjoyed as a banana nice cream sandwich, because why not? :)

Last month or so I was craving a chick flick and chose an old favorite "You've Got Mail"

Now that fall is upon us I can't help but think of the scene...when the main character Joe Fox (Tom Hanks) is writing Kathleen Kelly (Meg Ryan) and says "Don't you love New York in the fall? It makes me wanna buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address. On the other hand, this not knowing has its charms."

The idea of a bouquet of newly sharpened pencils is kind of romantic in its own way. Maybe that is the artist and kid in me. This year I'll go for fresh baked cookies instead. :)

My husband had a radio show today and my quiet activity while he was on air was painting! I chose a fun painting inspired by Vegan Mofo!

OKAY let's get to cooking and eating! At under 120 calories a pop, have an extra, I did... ;)

Directions:

Soak the dates overnight or in water while pulling out ingredients. Once soft pulse the dates and prunes in a food processor to make a thick smooth paste that has little to no chunks.
Preheat the oven to 350 degrees F. Prepare a cookie sheet by lining it with parchment paper and spraying with a nonstick spray.
Cream together the almond butter and date and prune mixture for one minute. Add the vanilla and cream for another 30 seconds. Add the coconut milk and banana and cream until mixed well.
In a medium-large bowl mix the dry ingredients together. Slowly add the wet until fully incorporated, ensuring not to over-mix.
Place 1-2 tbsp size balls on the cookie sheet. (Wet hands help!) Take a fork and press into the cookie to form the hallmark crisscross pattern. Wetting the fork in between really helps!
Bake for 7-10 minutes or until the edges begin to brown and enjoy in as many ways as you can! :)

To a happy and productive fall!
Christa
xoxo

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Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

7/13/2014 0 Comments

I hope you all had a bright and fabulous weekend and are enjoying your summer wherever you may be. This past week we decided to do some upgrades to our home. Sanding, painting, sealing, applying and so forth. In order to get us through the hard work I decided to make us a treat.

Homemade raw cookies with frosting! Not any cookies either. Pecan carrot cake cookies with a creamy limón frosting!

I dehydrated the cookies outside while we worked away inside. The smell of paint indoors and the smell of carrot cake and sweet spices outside. When they were done we could hardly wait for them to cool to apply the frosting so certainly helped ourselves to one or two. They were mouthwatering delicious! Sweet from the carrots and raisins with just the right amount of spice. Plus, a delight to know they are gluten free, raw and vegan! the next morning I frosted the cookies and we enjoyed one with our coffee. We placed them in the freezer, as we prefer most of our treats frozen, and hours later in the heat of the day enjoyed a nice cool cookie!

At the end of the week, our home looked completely different. Brand new and refreshing! The hard work paid off and the cookies got us through!

These cookies are great for guests, parties, your loved ones, or yourself! They are incredibly delicious, healthy and simple to make! The frosting is made from pecans so feel free to dab a little extra on top!

Pecan Carrot "Cake" Cookies:

2 cups shredded carrots
1 cup pecans
1 cup raisins
1/2 heaping tsp. cinnamon powder
1/2 heaping tsp. nutmeg powder
Dash of ginger powder
Dash of cloves
1 tsp vanilla extract
2 tbsp coconut oil (or coconut butter)
2 tbsp stevia
Pinch Sea Salt

Peaceful Preparation:

Pulse pecans in a food processor until they form a flour.
Add the balance of the ingredients, less the carrots and raisins. Pulse until well combined, wet throughout. Add raisins and pulse until incorporated, leaving some whole.
In a large bowl combine this mixture with the shredded carrots, mixing until it sticks together.
Form into cookies, place in the dehydrator at 105 degrees for 4-5 hours or until done. Or use your oven at the lowest temperature possible (200 degrees for about 2 to 2 1/2 hours.)

Creamy Limón Frosting:

1 cup pecans
Juice from 2 limes
1 tbsp stevia
2 tbsp coconut oil (optional)
1/2 cup water (as needed)

Peaceful Preparation:

Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
Refrigerate overnight, frost your cookies and enjoy!

Wishing you a great new week!

With love,
Christa

Adapted from Healthy Blender Recipes!

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GF Vegan Hamentaschen (Cookies!)

6/6/2013 0 Comments

What do you get when a cookie and a pie cross paths? Hamentaschen! It's a pocket-filled cookie traditionally enjoyed with an orange poppy seed filling on the Jewish holiday of Purim.

Holiday's aside, it looked and sounded delicious so I thought I'd try to create a modified version using a homemade gluten free flour mix. Ever since I have been dying to post this recipe! This is a NEW and total keeper in my recipe book. I had to put them in the freezer because I can't keep my hands off them. :)

The best part is, you can mix it up and have a wondrous time creating the most satisfying delicious dessert. It makes a very large portion so they would be great for parties! I can't wait to make our next batch. No sugar, no preservatives, all homemade from scratch!

Roll out the dough and use a glass to make round circles

Place round cookies on prepared cookie sheet, add filling and pinch sides to form a triangle.

Bake for 14-15 minutes, until edges are golden brown

Enjoy each and every bite!

Try variations!

Ingredients:

3 "eggs" (1 Tbsp Flax w/3 Tbsp Warm Water per "egg")
1/2 cup stevia
1/4 cup brown rice syrup
3/4 cup oil (I used sunflower - any vegetable oil will work)
1 tsp baking powder
1 cup quinoa flour
1 cup brown rice flour
1 cup almond flour
2 tsp cornstarch
1 tsp xanthum gum
1-2 tsp vanilla
Filling: Any pie filling, jam, jelly, nutella, chocolate chips etc!

Directions:

Preheat oven to 350 degrees
Mix "eggs", stevia, brown rice syrup, oil and vanilla in large bowl.
Add flour and baking powder until dough forms, ensuring not to over mix.
Roll out the dough on a floured surface.
Use a drinking glass as a cookie cutter to make 30+ cookies!
Place round cookies on prepared baking sheet
Fill each with a good sized dollop of filling and pinch the 3 ends to make a triangle shape.
Bake for 14-15 minutes until edges are slightly browned.

Try not to eat all at once - they are that good!

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Quinoa Chunky Chocolate Protein Cookies

5/28/2012 0 Comments

These Gluten Free / Vegan protein cookies are very tasty! We recently discovered the art of making quinoa and rice flour. How easy and empowering! Enjoy the ultimate homemade cookie! Jerry and I did... ;)

Ingredients:

1 cup quinoa flour (toast quinoa 5 min. & grind in a Blendtec/Blender or coffee grinder)
1 cup brown rice flour (grind brown rice)
2 tsp baking soda
1/4 tsp sea salt
4-5 tbsp raw almond butter
1/4 cup almond milk +
1 1/2 tsp hazelnut extract
dash of vanilla
1 flax egg (1 tbsp flax meal + 3 tsbp warm water)
1 mashed banana
1 tsp flax meal / 2 tsp cinnamon
1/4 cup each of: flax seeds, raisins, orange-cranberries, vegan chocolate chunks/chips, hemp hearts, silvered almonds, and agave.
4 tbsp hemp protein powder (chocolate)

Directions:

Preheat oven to 350 degrees
Mix flax egg and let rest while prepping
Mix dry ingredients together
Add balance and mix well. (Don't be afraid to mix w/clean hands.)
Place small spoonful sized drops on greased cookie sheet. Bake 20-25 minutes.
Cool and drizzle with Agave for appearance. Enjoy!

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Pumpkin Spice Oatmeal Raisin Cookies

10/26/0201 0 Comments

Yesterday I was gardening outside and our friend honked the horn and gave us some fresh cut roses! That small act of kindness brought such joy to our home. It was the perfect reason to make homemade cookies as a token of gratitude.

I had recently made homemade pumpkin puree and eagerly wanted to use it. We love oatmeal raisin cookies, we also love my Almond Raisin Pecan Cookies so I did a cross between the two with pumpkin puree to make them over the top delicious. It worked!

The smell is amazing, the texture just right and they taste delicious. We shared with our friends and they willingly taste tested them for us all with rave reviews "excellent" "very good" - with wide eyes and smiles! :) My husband absolutely loved them and I think was a little sad I shared so many haha. Fortunately one batch makes 24 cookies so you have plenty to eat, share and perhaps save them in the fridge or freezer if they last that long!

The best part? They are unbelievably healthy so you can help yourself to some in the morning for breakfast with banana nice cream, you can enjoy them as a sweet treat midday or you can enjoy them for dessert. We tried and tested all methods and it's safe to say they're all delicious! I think the yummiest is fresh out of the oven or with banana nice cream.

Would you like to enjoy a batch of these delicious cookies? I sure hope so! They are vegan, oil-free, gluten-free, refined sugar-free and full of love and healthy ingredients. Let's make some cookies!

Directions:

Preheat the oven to 375 degrees Fahrenheit.
Combine the almond flour (raw almonds ground into a flour), baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
Place the dates and 2 tbsp of hot water in a food processor and pulse until it creates a paste.
Take 1.5 tbsp of chia meal (chia seeds ground in a coffee grinder or blender until it creates a meal) and combine it with 4 tbsp of warm water. Whisk together with a fork and set aside.
In a small bowl mix together wet ingredients until well combined.
Add the wet to the dry, combine. Slowly add in the oats, raisins and pecans and mix until well combined.
Place a ball of cookie dough on a cookie sheet lined with baking paper, flatten with a fork and bake for about 20 minutes +/- until done. Once cool enough to touch - dig in!!! :)