Cookies For Breakfast
I’ve been expanding my healthy baking horizon lately and have been playing with creating a vegan cookie that is nutritious and delicious.
I prefer not to use gluten free baking mixes that utilize starches and gums. I enjoy creating my gluten free baked goods from ground nuts or seeds, which add a level of nutrition (with healthy fat and protein) and flavor that I don’t find in the pre-made mixes.
So, this cookie is made from ingredients you probably already have on hand, except maybe the hemp hearts.
It took a few iterations to get the consistency right, but the final result ended up super-chocolaty (as desired), not too sweet, slightly nutty, and a little crunchy with the hemp hearts on top.
Hemp Cocoa Cookies
(10 cookies) Vegan, Gluten Free, Grain Free
1 cup almond meal
¼ teaspoon salt
¼ cup brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon white vinegar
2 tablespoons ground flax seed
2 ounces coarsely chopped dark chocolate
⅛ cup cocoa powder
2 ounces coconut oil, melted
1 teaspoon vanilla
¼ cup peanut butter
Mix vinegar and baking soda in small cup. Combine dries in the food processor bowl. Add vinegar and soda. Add coconut oil, vanilla, and PB. Blend until well mixed. Scoop into golf ball size mounds. Dip in whole hemp hearts.
Bake for 8 minutes at 375*F.
Fresh Basil Hummus
July has flown by and it’s already mid-August! The garden bounty is at it’s peak and we have an abundance of vibrant, verdant, fragrant basil.
Of course, the first thing that comes to mind is pesto. I whipped up a big batch yesterday and froze most of it for the winter months when something green and homegrown will be a special treat.
I was craving hummus today and my preference is always to innovate with what’s on hand, so I decided to experiment with making a fresh basil hummus. The smell of the kitchen while making this recipe is fantastic and the greenish hue of the finished spread is awesome!
Summer is the Season for Fresh
Even if you don’t have a garden, fresh herbs are abundant at farmer’s markets in the summer. Pick some up and add them to your next dish. Beyond being loaded with flavor, fresh herbs are some of the most nutrient dense foods we can eat.
This basil hummus recipe is as quick and straightforward as it gets. Whip it up as detailed below or use this as a starting point and make up your own based on your preferences and what’s available near you!
Fresh Basil Hummus
2 cups packed fresh basil leaves
2 cloves garlic
Juice of 1 lemon
15 oz canned chickpeas, drained (but save the juice for adjusting hummus to desired consistency)
1 tsp liquid aminos
¼ cup tahini
¼ walnuts (or pine nuts)
Combine all ingredients in a food processor and blend until thoroughly combined. If the hummus is too thick to be processed or thicker than desired, add juice from the drained chickpeas a little bit at a time to reach the desired consistency. I like mine creamy, but still thick enough to stick to cut veggies, like celery and carrots. Adjust to taste. I often add an extra clove of garlic and a bit more lemon juice and cumin because that’s what I enjoy.
When you learn the basic method, you can ditch the recipes and create based on what YOU enjoy. Cooking, like art, is a creative and personalized process!