Double Chocolate Oat Cookies












Double Chocolate Oat Cookies
makes one dozen monster cookies or two dozen average cookies

-1 Tablespoon ground flax + 3 Tablespoons water
-1/4 cup coconut oil, soft but not melted
-1/4 cup almond butter
-1/3 cup brown sugar
-1/3 cup sugar
-1 Tablespoon vanilla
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon sea salt
-1/4 cup cocoa powder
-1 1/2 cups oat flour (or 1 1/2 cups oats, processed into flour)
-1-2 Tablespoons non-dairy milk (only if needed to moisten dough)
-3/4 cup chocolate chips

1. Preheat oven to 350F and line baking sheets with parchment paper or non-stick liner.
2. Combine flax and water, set aside to thicken. Combine coconut oil and almond butter until creamy. Add sugars, vanilla, and flax mixture until thoroughly incorporated.
3. Add baking soda, baking powder, salt, cocoa powder, and flour to wet mixture, mix until a dough forms. Mix in chocolate chips. If dough is still dry, add a bit of non-dairy milk. 
4. Drop by 2 tablespoonfuls onto prepared baking sheet, flatten to 1/2" thick and bake in preheated oven 12-13 minutes. Remove from oven and allow to cool on baking sheets at least 5 minutes before removing. Enjoy.

notes:
adapted from this recipe by Oh She Glows
optional substitutions...
-almond butter: peanut butter, cashew butter, sunflower butter
-brown sugar/sugar: coconut sugar
-cocoa powder: cacao powder
-chocolate chips: chopped chocolate




Mangia! Mangia!

Raw Brownies & Salted Lavender Chocolate Ganache




Already the year has proved it will be one to remember. 
Life has been busy lately, and so much of what has occupied my time has been the celebration and enjoyment of some of the best company I could ever imagine being surrounded by. 
2015 will be a year full of inspiration, delicious food, cold drinks, good company, and many great memories.
I wish you a year full of the same.










Raw Brownies & Salted Lavender Chocolate Ganache
makes 1 loaf pan

brownies
-1 cup pecan halves
-1 Tablespoon ground flaxseed
-1/2 cup cocoa powder
-1 cup dates, pitted
-1/4 teaspoon sea salt

ganache
-2 Tablespoons coconut oil, melted
-2 Tablespoons maple syrup
-1/4 cup cocoa powder
optional  1/2 teaspoon sea salt
optional  1/4 teaspoon ground culinary lavender

1. Line 4x9 loaf pan with parchment paper, set aside.
2. Process pecan halves, flaxseed, and salt in food processor until fine (be sure not to over-process into pecan butter). Add cocoa powder and process about 10 seconds. Add dates and process until dates are broken down and thoroughly incorporated. Press into lined pan.
3. For the ganache, combine all ingredients in a small bowl and evenly spread over top of brownies. Sprinkle with additional lavender or fleur de sel. Refrigerate until set or freeze for at least 5 minutes.
Enjoy.

notes:
store in refrigerator
adapted from this recipe by Eat Good 4 Life
-I used very moist dates, if yours are on the dry side, soak them in hot water for 10-15 minutes
-1 cup pecan halves or 3/4 cup pecan pieces
optional substitutions...
-pecans: walnuts
-cocoa powder: cacao powder





Mangia! Mangia!