Posted on

Oatmeal Apple-Cranberry Cookies

I have been craving cookies for about a week. Then I started thinking about the Apple-Cranberry Crumble I made recently and decided that the crumble would make a phenomenal cookie.

So here you go, this is my take on and Apple-Cranberry Crumble in cookie form. The cookies are cooling as I write this – Oh, they smell so good. Just a couple more minutes and they will be mine. I am a happy girl right now.

These cookies are gluten-free (of course) and vegan. I have been doing a lot of experimenting and cooking/baking with plant based ingredients, as you will notice by my blog. I am really enjoying the challenge of coming up with scrumptious eats and treats that are plant based.

  • 1/3 c almond butter
  • 1/2 c applesauce, unsweetened
  • 1/2 c maple sugar
  • 1 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c sorghum flour
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • 1 apple, grated
  • 1 c oats, rolled
  • 1/2 c dried cranberries

Preheat oven to 350 degrees. Line sheet pan with parchment paper or silicone baking mat.

In a large mixing bowl mix together almond butter, applesauce, maple sugar and vanilla.

DSC_0041 45.JPG

Add oat flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until well mixed.

DSC_0042 39

Mix in apple, oats and dried cranberries.

DSC_0043 32

Spoon out into mounds onto sheet pan.

DSC_0044 26

Bake for about 10 – 12 minutes. The longer they are baked the crisper the cookie. I prefer soft chewy cookies.

DSC_0046 17

Remove from oven and cool on pan for 5 minutes, then transfer to cooking rack. Let cook completely.

DSC_0047 17

Posted on

Carrot Cake Oats

This is a take on a something I saw in a magazine article. The article had this in an overnight oats version, but I wanted oatmeal for breakfast so I made some changes that resemble some of the ingredients I usually put in my carrot cakes.

Besides, there is nothing like combining vegetables, dessert and breakfast all in one dish. You really cannot go wrong with this healthful and filling breakfast to start your day off full of energy to tackle whatever comes your way.

This is a hearty recipe for one, yet, if you do not want such a large portion you could divide up for a future breakfast for another time.

  • 1/2 c rolled oats
  • 1/2 c carrots, shredded, plus more for garnish
  • 2 dates, pitted and diced
  • 1 tbsp flaxseed, ground
  • 1 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground
  • 1 tbsp walnuts, chopped, plus more for garnish
  • 1 1/2 c almond milk, unsweetened, vanilla, plus more for garnish

In a medium saucepan combine all ingredients, except those for garnish. Cook over medium heat until oats start to bubble. Stir frequently.

DSC_0041 39

Spoon into bowl and garnish with carrots, walnuts and a splash of milk.

DSC_0042 34

Serve. Eat. Enjoy.