Recipe from Rachael’s Good Eats
We did it! Christmas 2018 was a huge success. Lots of family time, wonderful gifts, and yummy food especially all of the sugary things we wait all year to enjoy. And enjoy we did! So much so that we are swapping our normal Saturday indulgences with a healthier version of Oatmeal Peanut Butter Cookies. Don’t worry, we will back to baking our normal way soon. New Years Eve is just a few days away so we are saving up to ring in the new year in a very sweet way!
Healthy Almond Butter Oatmeal Chocolate Chip Cookies
In a medium bowl, whisk together wet ingredients, set aside
Pour wet ingredients into dry ingredient bowl. Fold ingredients together until combined. Then fold in chocolate chips.
Take VERY small handfuls of mixture roll into small balls (about 2 Tbsp). Flatten to baking sheet. Make about 20 cookies.
Bake for 10-13 minutes, or until cookies are golden outside and soft inside.
*recipe inspired by Nikki’s Plate
How did you spend your Mother’s Day? Our hubbies and kids spoiled us by taking us strawberry picking. And did we ever pick! We gathered the reddest, juiciest, most delicious strawberries we’ve ever tasted, all with the intent to make the yummiest berry treat! You know what a mama wants, a mama gets! So baking Freshly Picked Strawberry Crisp is what this Saturday is all about!
4 cups strawberries, halved
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoons lemon juice
1 tablespoon agave syrup
1 cup oat flour
½ teaspoon fine grain sea salt
3 tablespoons extra virgin coconut oil
3 tablespoons agave syrup
Preheat oven to 350°F and place a rack in the middle.
In a large bowl toss halved strawberries, cornstarch, vanilla extract, and agave syrup. Set aside.
In another bowl mix together oat flour and salt. Add maple syrup and coconut oil and cut in the coconut oil until the mixture begins to form crumbs. Set aside.
Grease 6 individual ramekins.
Scrape the strawberry mixture into the baking pan.
Spread the topping over the fruit in an even layer.
Bake in the oven for about 25 minutes or until the topping has browned and the fruit bubbling.
Remove from the oven and allow to cool 10 minutes before serving.
*recipe inspired by The Iron You
We happily cheated and treated our way through winter break. But now all of that holiday goodness has left us with that about to “pop” feeling. Are you there too? This Saturday we are getting back on track with a sinfully sweet and salty snack – Chocopop. Using the superfoods of whole grain popcorn, unsweetened cocoa powder, and coconut oil we can munch away on this scrumptious chocolate popcorn without feeling guilty. “Pop” a batch and discover for yourself why this has become one of our most”pop”ular recipes.
1/3 cup popcorn kernels
1/4 cup coconut oil
3 tablespoons unsweetened cocoa powder
1/4 cup agave syrup
2 tablespoons almond milk
1 teaspoon corn starch
Preheat oven to 250F and grease cookie sheet or 9×13 pan.
Make a large bowl of air popped popcorn
In a small dish mix milk and starch and stir to combine.
In a small pan on low to medium heat combine all ingredients. While stirring constantly, heat until thick.
While still hot, pour sauce over popcorn and stir until all popcorn is covered.
Place popcorn on prepared pan.
Bake for 20 minutes stirring every 10 minutes to break popcorn apart.
*recipe adapted from The Happy Healthy Wife