Organic Granny

  Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.    And it turns out, it is delisssssshhh.  Yum yum yum yum.Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I. And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour. Not sure where these potato bakes can be purchased now. Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put: INGREDiENTS *1 1/2 C. (250 g) canned  Garbanzo Beans  / Chick Peas (well-rinsed) *1/4 C.  Almond Butter  (I used Maranatha Raw Almond Butter) *2 tsp.  Vanilla  (I used

  I am totally thrilled by this recipe-- it rolls out great and the house smells like Christmas as the cookies bake, and then, of course, they taste delicious.  (See notes and attribution at bottom of recipe.) INGREDIENTS 2 cups  organic   brown rice flour 1 1/2 cups  arrowroot powder 1 1/2 cups  amaranth flour 3 T.  organic   baking powder 2 t.  organic cinnamon 10 drops  Young Living Ginger Essential Oil* 5   drops  Young Living Nutmeg Essential Oil* 5   drops  Young Living Clove Essential Oil* 1 1/2 cups  Organic Cane Sugar 1/2 cup  organic applesauce 1/3 cup  Extra Virgin Coconut Oil,  melted in a cup in a bowl of hot water 1/3 cup  blackstrap molasses 2 T.  vanilla coconut oil, for oiling cookie sheets or you can use a silicone sheet on top of a pizza pan like I did-- no extra oil needed and the cookies don't stick at all. *ONLY USE ESSENTIAL OILS THAT ARE SAFE FOR HUMAN CONSUMPTION AND ONLY IN SMALL SMALL QUANTITIES!!! If you do not have Young Living Essential Oils, I would s

  As I mentioned previously (maybe in another blog lol), I recall making delightful pfeffernusse cookies with my late mother-in-law.  I was young and pregnant.  She was compassionate.  Together we covered the entire top of her kitchen table with cookies in various stages of glazed-ness.   Then, as I remember, they disappeared for a while so they could mellow out.  Initially they are very hard, could crack your dental ware... I am not in the mood for another expensive trip to get my porcelain crowns replaced. Here is my  version of Pfeffernusse--vegan and Gluten-free-- it involves raw cacao powder so in truth they taste a little like a cross between the pfeffernusse and a scone (or in my humble opinion).   The spicy, peppery-ness fills the air with love when they bake.  You might want to listen to this music as you mix and bake them. 1/3 C. Molasses 1/2 C. Honey 3 T. Virgin Coconut Oil 2 "Flax Eggs" (Mix 2 T. Flax Meal in 6-8 T. Hot Water and let sit) 2 T. fresh

  Carrot-Spice Gluten-free Vegan Cookies Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance! 1 cup packed brown sugar 1/2 cup Extra Virgin Olive Oil (EVOO) 1 cup shredded carrots 1 cup raisins or dried cranberries 1 egg substitute (mix 1 T. of ground  flaxseed with 3 T. of water until creamy) 1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl) 2 tablespoons molasses 1 teaspoon alcohol-free vanilla 2 1/2 C. brown rice flour 1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground) 1/2 teaspoon baking powder Christmas cards from Etsy--