Nutty Breakfast Cookies

• Cookies for breakfast? The point is, you could eat these for breakfast. And since a lot of people still insist on saying breakfast is the most important meal of the day, then maybe these are on point. I prefer them as an after school snack. Because these little fuckers are full of nuts. So not for school. NOT for school. Almond flour! Peanut Butter! Man, they are rich. And taste great. And not too sweet. You know what? They ARE perfect for breakfast. Go ahead, and indulge. Now I really want a cookie.

• 
  
• equipment needed:
• 
  
• mixing bowl
• measuring cups
• measuring spoons
• kettle
• spoon for stirring
• whisk
• baking sheets with silicone mats or baking parchment
• oven

ingredients:

a) wet ingredients

• 1/2 cup boiling water
• 1 tbsp apple cider vinegar
• • 1/2 cup smooth peanut butter (all natural please -- I used the organic smooth one from bulk barn)
  • 1/2 cup coconut nectar (or sub in another liquid sweeter if you prefer -- maple syrup/honey etc)
  • • 1 tsp vanilla extract
    • 
      
    • 
      
    • -------
    • b) dry ingredients
• 1 1/2 cups oat bran
• 1 1/2 cups almond flour
• 1/2 tsp ground vanilla bean
• 1/2 tsp baking soda
• 1/2 tsp sea salt salt
• 
  


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• c) stir-ins
• 1/2 cup raisins
• 1/2 cup hemp hearts
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup chocolate chips (fair trade please)
• 1/2 cup shredded coconut

directions:

preheat oven to 345

1. combine wet ingredients (part a) and mix well, whisking, let cool a little

2. stir in the oat bran, almond flour, vanilla bean, baking soda and sea salt (part b)

3. stir in the stir-ins (part c)

4. scoop 12 per baking sheet (lined with silicone), and flatten and shape a little with your hands or a fork

5.  bake at 345 for 20 to 25 minutes
6. cool and remove from baking sheet
7. makes 24 large cookies. Store in the fridge in an airtight container

get creative! sub in dried cranberries for raisins! throw in walnuts instead of pumpkin seeds! there is no wrong when it comes to these awesome cookies!

Maple layer cake

Waaaaay back in the way back machine it was summer. And it was good. And we made these little, spongey maple baby cakes. (Not for babies. Baby cakes because they are little. Like babies. Like babies, not for babies. Little.)

Fast forward: it hit zero over night. What? And additionally, it's mi madre's birthday. She likes maple. So I thought, what could be more fitting than a fabulous maple layer cake? The baby cakes became two small layers, and I made a beautiful whipped chocolate maple frosting. And this cake came together,  simple and yet decadent.

equipment:

1. kettle
2. mixing bowl
3. mixing spoon
4. whisk
5. measuring cups
6. measuring spoons
7. 2 * 8" round cake pans, coated with coconut oil and  lined with parchment
8. oven


ingredients:

a)
2 cups of water (warmed up a little but not hot)
2 tbsp coconut oil (the warm water will melt it)
1/2 cup maple syrup
1/2 cup coconut sugar
1 tsp vanilla extract
1 1/2 tsp raw apple cider vinegar

b)
4 tbsp ground chia seed
1/4 cup tapioca starch
1 3/4 cups kamut flour

c)
1/2 tsp sea salt
1/2 tsp ground vanilla bean (optional but awesome)
1 tsp cream of tartar
1/2 tsp baking soda
(you can use 2 tsp baking powder instead of cream of tartar and baking soda)



directions:

1. preheat the oven to 345!
2. in a mixing bowl, combine the warm water and coconut oil and let the coconut oil melt
3. add the rest of the ingredients from part a)
4. using a whisk, mix in the ingredients from part b)
5. still whisking, mix in the ingredients from part c)
6. pour the batter into the pans
7. bake at 345 for 40 minutes, or until the top springs back when gently pressed



(Thick Gooey Ganache Frosting:

equipment needed:
kettle
measuring cups
measuring spoons
mixing bowl
mixing spoon
mixer with whisk attachment

immersion blender

ingredients:

1 1/2 cup pitted honey dates
1 cup very hot water (just boiled is good)
1/4 cup extra virgin coconut oil
1/4 cup cacao butter
6 tbsp maple syrup


2 tsp vanilla extract
1/2 tsp sea salt

1/2 cup raw cacao

directions:

1. In a bowl, combine the boiling water , the cacao butter, and the coconut oil.
2. add in the dates
3. add in the maple syrup
4. let it sit for 15 minutes
5. add the sea salt, vanilla extract, and raw cacao
6. blend until smooth with an immersion blender
7. allow to  cool until it starts to resolidify. This will take a long time.
8. when it's cool enough, it will whip up and transform from dark and glossy to lighter and fluffy
9. frost the cake generously when it's ready.