Quickie: Macadamia and Mission Fig Oatmeal Cookies

I don’t have a ton to say this week—I’d prepared to do a full-photo post with these little guys but I guess I lost a lot of my photos when my hard drive crashed last summer.. boo! *BACK UP YOUR COMPUTER PEOPLES… TODAY!*
Anyways, these are a great snack to carry around, an energy- and mood-booster, full of lots of the good stuff to keep your belly happy and your cells smilin’. I brought these to the Toronto My New Roots Potluck picnic last year (as I posted about) and from what I could tell, they were pretty well-received :).
*Edit, 11:45 pm Korea time
These cookies feature a special, and especially sweet ingredient—Lucuma, an Andean superfood (coming from the same region as quinoa, cacao, maca, camu camu, sacha inchi, and yacon.. wow!). Lucuma, which I used here in powdered form, is a unique fruit known for it’s uniquely sweet and slightly caramel-like flavour. It’s low on the glycemic index and is loaded with Vitamin B3, a nutrient known for its positive effects on depression. The fruit is also chock-full of fibre, iron, and carotene—that beautiful orange stuff (think: carrots, sweet potatoes) that helps steer your cells clear of cancer.
You should be able to find it at your local health food store, or on iHerb (Nativas Naturals is a great brand).

the only remaining photo!

Macadamia and Mission Fig Oatmeal Cookies (Raw, Vegan, Soy-Free, Can be Gluten-Free)
Ingredients:

2 cups rolled oats (I used certified gluten-free)

1 cup cashews

2 tbsp coconut oil

3 tbsp honey or agave syrup

3 tbsp lucuma

3 tbsp filtered water

1 tsp vanilla

1/2 tsp sea salt

1/2 cup macadamia nuts, chopped

1/2 cup organic mission figs, chopped

Directions:

Process 1 cup of the rolled oats, the cashews, coconut oil, honey, agave, lucuma, filtered water as needed, vanilla, and sea salt until it starts to form a ball. Pulse in the rest of the oats and the nuts and figs. (You can easily substitute the nuts and figs to things of your liking—goji beries, slivered almonds, pecans, or medjool dates would all be lovely.). Remove mixture from food processor and use 1 tbsp to measure out and roll little balls. Store in the fridge, and if you plan to keep them longer than a week (though you probably shouldn’t!), store in the freezer as the oats can go rancid quickly.

Double Dark Chocolate Cacao Chip Brownies with Coconut-Vanilla Icing

Some of the world’s best inventions are by accident.

Post-it notes. Popsicles. These brownies.

In cleaning out my kitchen for an upcoming move (more about which I will share soon), I’ve been emptying my cabinets and trying to creatively use all my ingredients. There were a few flops, a few recipe makeovers, and then there were these.

I tried to make some chocolate granola bars to bring road-trippin this week. But the granola bars were just too good. So good, I decided to slather them with icing, thus converting them from health-snack status to divine, decadent desserts.

Scrumptious, sweet, satiating, and shareable. Very, very shareable. So shareable I had to take them into work, and then bring them on my road trip to ensure all of my friends were able to sample these little delights, and couldn’t take proper pictures at home. So shareable that I had to share them with you.

Double Dark Chocolate Cacao Chip Brownies with Coconut-Vanilla Icing (raw, vegan, gluten-free)

For the brownies:

Ingredients:

Start by making date paste: In a food processor, combine 3/4 cup pitted medjool dates and 2 tbsp filtered water, adding more water and combining as long as needed to achieve a nutella-like consistency. (Optional: combine in this mixture 1 tbsp bee pollen. 1 tbsp sprouted flax, 1 tbsp hemp or chia seeds, 1 tbsp maca… it’s easy to sneak a few superfood goodies in here!) Date paste acts as a great fruit-based sweetener and binding agent, and if you make extra it can be saved in the fridge.

Leave the date paste in the food processor and then add:

1/2 cup cup walnuts

1/2 cup macadamia nuts

1 cup oats (I used gluten-free)

3/4 cup cacao powder

1/4 cup coconut oil

Directions:

Combine all ingredients in the food processor until the “dough” starts clumping together and forming a large ball. Transfer out of food processor and press dough into a pyrex tray, flattening with hands.

For the vanilla frosting:

Ingredients:

1 cup coconut butter

1/4 cup agave or honey

2 tbsp vanilla

dash of sea salt

Directions:

Make a “double boiler” by placing coconut butter in a small bowl and placing the bowl of coconut butter in a tub of hot water. Stir the coconut butter to aid its melting—it should be pudding-like, not runny. Stir in the agave, vanilla and sea salt, and while the mixture is still hot spread evenly over the top of the brownie base. Sprinkle with cacao powder and store in the fridge so the coconut butter doesn’t melt. Mine made 20 small square brownies.

These are dense and quite filling which is why I highly suggest them for sharing! Or, if you want some bite-sized goodies for later, do the opposite—put the icing at the bottom of a shot glass and top with brownie base. Put in the fridge for a few hours and pop out of the glass with a knife when you are ready to eat—brownie thimbles!

A Blizzard Good (for you) Enough for Breakfast

Guuuuuh. Soooo. Good.

For the first time probably ever, I was able to hold off an ice cream craving long enough for it to pass last night.

Long enough, at least, for me to whip out the food processor and make my own.

My first experience a few years ago with Banana Soft-Serve was a flop, one I’d account to a crappy blender and a poor ratio of nut milk to frozen banana. This time, however—a grand success! Nothing easier than a frozen banana with a splash of almond milk (or coconut, for extra creaminess) and a splash of maple syrup, just process and serve. Soft-serve for softie chefs. Simple, and so seriously perfect.

Layers of silky chocolate sauce and chewy cookie dough don’t hurt either.

This Raw Cookie Dough Blizzard is actually about as healthy as most breakfasts I eat. Just a restructuring of the same ingredients. (Kinda like this, but good for you.) Thus, I deem this a worthy hot-weather-worthy brunch. Rolled oats (I used gluten-free!), nuts, coconut, raw cacao in various forms, banana, and a little maple syrup or honey—sounds like the perfect granola, but believe it or not, it’s just the rearranged ingredients for the above parfait.

Wish I could say this combo was my idea, but it seems to be a popular blogosphere idea. Rawified makes it super-simple (like five-minutes simple, hence why I used her recipe!), Angela‘s dished her own interpretation,  and VeganLisa demoed hers at last summers Toronto Vegetarian Festival.

Now you have my blessing. Go forth, be fruitful (bananas!), and multiply (make extra cookie dough, and save some for me!).

 And to those of you who have shared their recreations of my recipes and posts…. thank you!! It does truly make my day when someone has been inspired by, helped by, or even just enjoyed reading the blog. So please keep it up, feel free to comment, abuse my Facebook wall, Twitter handle, etc. It is all much appreciated 🙂