Spelt & Oat Pancakes + Blueberry Compote

I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Sometimes it's good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!

Spelt & Oat Pancakes + Blueberry Compote

Ingredients

• 1 cup spelt flour
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted or grapeseed oil

 Compote

• 1 cup blueberries (frozen or fresh)
• zest of one lemon or orange
• 2 - 3 tablespoons lemon or orange juice
• 2 teaspoons sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.

Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.

Serve warm with blueberry compote and pure maple syrup.

Serves two generously.

Notes:

If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.

I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!

Enjoy!

Salted Chocolate Pecan Sandies (Gluten Free)

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, I'm looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some strategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

Raw Pecan Tart Truffles

If you love pecan tarts and pies, than this is the perfect little raw treat to fill that craving. Quick and easy to make, gluten free, only five simple ingredients, no baking, no added sugars, and can be stored in the refrigerator or freezer for a lengthy amount of time. These are great given as gifts, taken to parties or just to have around the house for a quick, healthy treat!

Simple. Whole. Delicious!

Roll your truffles in one of the optional ingredients for a finished look. I have them rolled in almond meal, coconut flakes and mineral salt. My favorites were the ones rolled in mineral salt. A salted raw pecan tart truffle...so good!

Raw Pecan Tart Truffles

Ingredients

• 1 1/2 cups pecans
• 1 cup medjool dates (about 12), pitted and chopped (fresh is best)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract or ground vanilla bean
• pinch of salt

for rolling, optional

• shredded coconut
• almond meal
• crushed graham crackers
• freshly ground mineral salt

Place ingredients in food processor and process until it just becomes combined. Ideally you want your dough to have visible pieces of nuts (but you can also process until smoother, see notes). It should stick together when you pinch it. Roll dough into 1 inch balls, about 12 truffles. Roll in any one or mix of the optional ingredients if desired for a finished look. Store in the refrigerator for up to a month (may even last longer) or freeze for a longer shelf life pulling them out as needed.

Notes:

To lower the fat content on these try subbing in 1/2 cup rolled or quick cooking oats for some of the pecans. I do this for most of my other raw treats but kept this one all nuts. You could even go as much as 3/4 cup oats and 3/4 cup pecans.

I have processed a batch to a smooth consistency before with great results. It was a bit more wet due to the dates and nuts releasing juices and oils from the heat it was giving off, but 30 minutes to 1 hour in the refrigerator before rolling helped with that. They were much smoother in texture which I kind of prefer now that I've had it that way. Also if processing until smooth, try adding in the oats as mentioned above, they will help soak up the extra wetness as well as lowering the fat/calorie content.

Enjoy!

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe

ORANGE-FRENCH TOAST

I LOVE french toast! This version is so simple and delightful. It came out perfectly soft and moist in the center with subtle flavors of orange and cinnamon all around. Adding a nice glass of pure organic orange juice along side completed this any time of day meal. This would be great to serve when you have over night company. You can impress them with this easy breakfast/brunch they will surely want the recipe. This recipe is adapted from a very fun recipe blog called Vegan Stoner, you can find the original recipe here.

So easy to put together, simply mix your ingredients, dip the bread and cook on the griddle or skillet. Simple, straight forward and fast!

Orange-French Toast

Ingredients

• 1 loaf french or sourdough bread, sliced 
• 1/2 cup almond milk, or non-dairy milk of choice
• 1/2 cup fresh squeezed or pure organic orange juice
• 2 tablespoon pure cane sugar, maple syrup or coconut palm sugar
• a few dashes of cinnamon
• 1 teaspoon vanilla extract, optional
• 1 to 2 tablespoons coconut oil, for griddle/skillet
• pure maple syrup to serve
• pure cane powdered sugar to garnish

In medium size, flat bottom, shallow bowl, mix milk and orange juice. Add choice of sweetener, cinnamon and optional vanilla extract, mix well.

Melt coconut oil on griddle/skillet at about a medium high heat, lightly dip both sides of toast in mixture and cook until golden brown on each side, approx 2-3 minutes per side. After dipping 3 or 4 toasts you may want to add a few more dashes of cinnamon to the mixture, it floats on top and will most likely be gone after the first few dips.

Serve with pure maple syrup and garnish of choice. Serves about 3 - 4, depending on how thick you slice your bread.

Enjoy!

Cinnamon Cranberry Truffles

The holiday is here and these little truffles are a welcome treat. Simple to make, gluten free, refined sugar free, soy free, dairy free, no unwanted additives and no baking time. They are so full of amazing flavor and so perfect for the holiday season...be warned that you will be eating many of these so make extra and store in the fridge, they will last for up to a couple weeks. These are great for parties, given as gifts or just to have around the house for a guilt free sweet. They will do wonders for your palate and hit that sweet spot!

Just simple wholesome ingredients to keep your mind, body and spirit strong!

They're even more wonderful rolled in shredded coconut, cacao/cocoa powder or cinnamon!

Cinnamon Cranberry Truffles

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

Replace the oats with 1/3 cup nuts of choice if you wish.

Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don't have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can't go wrong.

Enjoy!

Persimmon & Grape Baked Oatmeal

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

RUSTIC APPLE & PEAR CRISP

This simple rustic apple & pear crisp comes from The Physicians Committee of Responsible Medicine. I subscribe to their emails and receive their recipe of the week and almost daily informative articles. I love what they stand for in the way of health and animals rights. They are against the use of animals in medical and scientific experimentation and have fought hard to eliminate the use of animals in schools, universities and labs across America. They embrace a plant based diet and promote it as the preferred diet to prevent and reverse many health issues. They've made great strides for both humans and animals. By promoting new ways of thinking and changing old outdated systems their work is a most positive breath of fresh air! I thank PCRM for everything they do as their work is extremely important. To find out more about their inspiring work please take a moment to watch this short video (be warned it may bring a few tears): Opening the Doors to Compassion

I'm happy to share one of their recipes here and have a few others in mind from their collection as well. This recipe was actually shared back in September, I bookmarked it and decided to finally give it a try. It was delicious! I've always loved apple crisps, or crumbles as they are referred to in the UK and Australia. They're just one of those simple pleasures that I've never tired of. Something about the soft apples, cinnamon and crispy oatmeal topping that I just love. And with the abundance of apples and pears this time of year it seems the perfect time to enjoy these fall fruits together. This was even a hit with my daughter who said she'd like to have this around the house more often. I changed the recipe slightly, you can find the original here. This would be good with a scoop of vanilla non-dairy ice cream and extra cinnamon on top. I didn't add any here but feel free to add a scoop to your bowl. Alone this crisp is healthy as can be. Not only does it make a great dessert but it can double as a nice breakfast idea as well. I can literally sit and eat this all day long!

Pick your favorite apples and pears. I love Fuji apples for their sweetness and crispness, and I also added a granny smith for tartness and variation. Pears can be a variety or simply a few of the same. 

Wash, core and dice your apples. I prefer to leave the skin on but feel free to peel your apples. Mix your apples and pears with lemon or lime juice, cornstarch, sugar and cinnamon, mix well. I didn't have any fresh lemons on hand and used a bottled lime juice I had available. If you find yourself in this situation, the lime juice will do just fine. You can also mix this right in your baking dish making for one less dish to wash.

Layer your apples, top with granola mixture and bake...

Once done, let cool and share the love! 

RUSTIC APPLE & PEAR CRISP

Ingredients 

• 3 medium apples, cored and chopped (peel if you prefer)
• 3 medium pears, cored and chopped (peel if you prefer)
• 3 tablespoons fresh lemon juice
• 1 tablespoon coconut or organic pure cane sugar
• 1 heaping teaspoon cinnamon

Topping

• 1 3/4 cup quick or regular oats (I used quick oats)
• 1/4 cup almond meal, optional
• 1 cup finely chopped walnuts, optional
• 1/2 cup pure maple syrup
• 3 - 4 tablespoons coconut oil (at room temp)
• 1 teaspoon vanilla extract
• 1/4 teaspoon mineral salt
• cinnamon, to garnish 

Preheat oven to 350 degrees F.

Wash apples well. Slice, core and dice apples and pears. In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish. 

In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, coconut oil, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. 

Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. 

Serves 6 generously. 

Notes: 

Make gluten free by using gluten free oats. 

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.  

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I may consider peeling them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.

Make this oil free and omit the coconut oil. Your crisp top will be a little bit dryer but still good!

Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.

Change the recipe to just be an apple crisp if you like, or vice versa. 

From my heart to yours...Enjoy!

Cinnamon Blueberry Smoothie

Fall is right around the corner! What better way to celebrate the ending of summer and coming of fall than combining the blueberries of summer with the warming fall like spice of cinnamon. A perfect combination! Both have wonderful healing properties to keep you feeling at your best. Blueberries are full of anti-oxidants that help protect your nervous system, brain health and fight free radicals. Cinnamon is noted for boosting the brains function with it's aroma. It also has the ability to fight fungi and has anti-clotting powers. All this goodness is something to get excited about! Add a scoop of protein powder for an even more nutritionally balanced smoothie. It's a great way to start your day or when you need a pick me up. So gather your ingredients and get ready to feel good!

 

Cinnamon Blueberry Smoothie

Ingredients

• 1 frozen banana
• 1 cup frozen blueberries
• 1 cup unsweetened almond milk
• 1/2 teaspoon or so cinnamon
• dash of vanilla extract

Place all ingredients in blender and blend to desired consistency adding more milk or water as needed.

Serves one.

Notes:

Add in a scoop of vanilla protein powder for a boost of nutrition.

Enjoy !

BANANA TEA BREAD

I've been making this banana bread for years and years with the original recipe, long before becoming vegan. This recipe comes from the very first cook book I ever received from my parents when I first moved out on my own...it's 'The New Doubleday Cookbook' by Jean Anderson & Elaine Hanna. I've also adapted my basic pancake, or best friend forever pancakes as I like to call them, recipe from this book. By no means is it a vegan cookbook, but fortunately, this recipe has made a fantastic transformation with my new lifestyle and is as good, if not better, than the original. It's moist, fluffy and delicious just as it has always been! I'm happy to share with you this wonderful banana tea bread that I have loved for many years and look forward to loving for many more to come. It's simple, straightforward and has not disappointed me yet!

This recipe was easy to veganize. It works great without eggs because we're adding extra banana. Bananas act as a binding ingredient which is what the eggs are used of here. The extra banana also helps to lessen the sugar called for in the original recipe, another plus. The riper your bananas are, the less sugar you'll find you need. Instead of using butter or vegetable shortening, I opt for oil. You can use coconut oil (in liquid form) or grapeseed or light olive oil (I tend to use light olive oil or coconut oil the most). Everything else from the original recipe has stayed the same. I also used coconut sugar in the bread you see here which will slightly darken the batter, keep in mind if using 100% pure cane sugar your batter will be a bit lighter.

Here is a before...I topped this one with some crumbled walnuts...even the batter is delish! I could sit and eat that all day...

And the after, so perfect and golden brown...beautiful vegan banana bread! ♥

BANANA TEA BREAD

Ingredients

• 1 3/4 cups spelt flour, or flour of choice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup neutral flavored or warmed coconut oil 
• 1 teaspoon vanilla extract
• 1/3 cup organic pure cane sugar or finely chopped dates
• 4 small or 3 large bananas (preferably overripe), mashed

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 3/4 cups, add to batter and mix until combined. Pour or spoon into a well greased loaf pan...I used coconut oil to grease mine. I don't use vegan butters, margarine's or sprays as I don't care for them. Bake for about 50 min to an hour. With my oven it only goes for 50 min. You can also do the toothpick test in the center of the loaf, if it comes out clean it's about ready. Remove from oven and let cool for 10 min.

Notes:

To make gluten free use gluten free all purpose flour or gluten free flour of choice.

I have made this replacing the oil with unsweetened apple sauce I purchase from Trader Joe's. It was just as good, a little denser and didn't rise as much but the flavor was still pretty good. I've also played around with using half oil and half unsweetened almond milk (equally 1/3 cup) with excellent results!

If using coconut oil, be sure it's warmed and in its liquid state.

Add 1 teaspoon of cinnamon to the batch for a different flavor.

Others toppings you may like are sesame seeds, rolled oats, sunflower seeds and pecans just to name a few.

FYI: I have just recently come across spelt flour and love it ! Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if you're not familiar with it. It's my new favorite and pantry staple, or fridge since that is where I keep my flours.

 Enjoy!

I'd love to see your masterpieces!  #thesimpleveganista

RAW GINGER SNAPS

If you love gingersnaps you'll love this raw version. They are full of flavor, all the ingredients come through in this cookie and they are quite addicting! I'm really loving these no bake raw cookie balls if you haven't noticed....this is my fourth recipe within two weeks....they are so good and easy to make. Plus I love the idea of it being a doughy cookie, it does harden more once refrigerated and turns to be a little less doughy and more of a chewy style cookie. Along with that, I love all the natural ingredients that go into them. All you need is a few to satisfy your craving....and if you have too many, you won't feel guilty!

Start by pulsing your oats and almonds until a somewhat fine consistency.



Add in your remaining ingredients and blend until it clumps together forming a dough ball.



The dough is amazing, try not to eat too much before you roll your balls like I did. I would have gotten 12 balls but I couldn't resist eating some of the dough only leaving me with 11 of these delicious spiracle treats.



Roll the balls in sesame seeds or cinnamon for a finished look, or leave them as is.

RAW GINGER SNAPS

Ingredients

• 3/4 cup oats, regular or quick (I used GF)
• 1/2 cup almonds
• 3/4 cup dates, pitted and chopped
• 2 tablespoons fresh ginger, minced or 1 1/2 teaspoons ginger powder
• 3 tablespoons pure maple syrup or liquid sweetener of choice
• 1 tablespoon unsulphured organic molasses, optional
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg or ground cloves
• 1/8 teaspoon salt
• sesame seeds & cinnamon, for rolling

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn't have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.

Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.

Notes: 

For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats. 

Enjoy often!