Tuesday, July 24, 2012

Healthy Hearty Oatmeal Chocolate Chip Cookies

Today has been one of the most beautiful days ever, weather-wise. There's nothing like sitting outside and eating cookies on a nice, breezy summer day. When it comes to cookies, we can't get enough of oatmeal + peanut butter + chocolate chips! This recipe has the added bonuses of coconut oil, hemp, chia seeds and flax. You really can't beat that for a summer's day kind of cookie.

Oatmeal Chocolate Chip Cookies 
Recipe by Melangery

  • ½ cup peanut butter
  • ½ cup coconut oil
  • 1 ½ cups brown sugar, packed
  • 2 teaspoons vanilla
  • 1 Tbsp corn starch
  • 3 Tbsp soy milk or water, cold
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups flour
  • 1 cup oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tbsp chia seeds
  • 1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores, I bought my at Vitacost)
  • 1 Tbsp flax seeds
  • 1 cup chocolate chips, dairy-free
Heat your oven to 350F.

In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla.

In a separate small bowl combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to keep that from happening. Then add the vinegar, let it sit for just a second or two and pour it into the peanut butter mixture. Stir well.

In a separate bowl mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients another little stir.
Now stir together the dry and the wet ingredients. If the mixture seems a little bit too dry, feel free to add another tablespoon of soy milk (or water). Then add the chocolate chips and stir everything one last time.

Make 1 – 1 1/2 inch balls and placed them and inch or so apart on a baking pan. Bake anywhere from 10 – 12 minutes depending on your desired crunchiness.

Sunday, July 15, 2012

Fruit and Nut Chocolate Power Bars

The dog days of summer are here and we are loving each and every minute! There's something about that sweltering heat that makes me hungry. Luckily, I made these bars. 

Sweet, fresh, slightly tart from the cherries - perfection in a bar! Plus they're vegan and gluten free! Can't beat it!

I advise eating them when they're still a bit cold. I personally didn't like them when they were at room temperature or warmer, so if you're planning on bringing these babies to work it's best if you have a fridge to store them in.


Fruit and Nut Chocolate Power Bars
Adapted from Strands of My Life

Vegetable or olive oil spray
1/2 cup unsalted cashews
1 1/4 cups dates, pitted
1/2 cup dried cherries
1/2 raisins
1/4 cup dried cranberries
1/2 cup walnuts, roasted 
1/2 cup sunflower seeds
1/2 cup non-dairy bittersweet chocolate chips (optional)

Line a baking pan with foil, leaving some overhang, and spray with oil. Coat the inside of a large mixing bowl with oil spray. Set aside.

In a food processor, pulse cashews until roughly chopped (no smaller than pea-sized pieces). Add to prepared mixing bowl. Spray food processor blade generously with oil. Add all fruits to food processor and pulse until a sticky paste forms, scraping down sides as needed.

Add fruit paste to cashew pieces in mixing bowl. Add 1/2 cup almonds. Mix by hand until thoroughly combined. Press mixture firmly into prepared ban. Chill in freezer for about 30 minutes.

Spray a sharp knife with oil. Remove bars by foil overhang, place on cutting board and cut into 14 bars.

Place chocolate chips in a small, microwave-safe bowl and heat in 30 second intervals until chips start to melt. Continue heating in 15 second intervals, stirring well between each, until melted and smooth. Drizzle over cut bars. Set at room temperature until chocolate is firm, 15-30 minutes.

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