The Perfect Cookie

This is another recipe that came from my whole foods expert friend Emily. These cookies are soooooo yummy, oh my gosh! These are made with evaporated cane juice crystals. Not quite as nutrient as the sucanat but still much, much better than refined sugar. So they are a good occasional treat and much healthier than your average cookie, and much better tasting I must say!

-1/2 cup coconut oil
-1/2 cup earths balance (I get the soy free kind)
-1 cup organic evaporated cane juice crystals
-1/4 teaspoon black strap molasses
-2 large organic eggs
-2 teaspoons pure vanilla extract
-2 cups hard white wheat flour
-2 teaspoons aluminum free baking powder
-1/2 teaspoons sea salt
-2 cups old-fashioned oats
-1 cup shredded unsweetened coconut
-1 cups raisins (0ptional)
-1/2 cup good ingredient chocolate or carob chips (optional)

Preheat oven to 350 F. Lightly grease a large baking sheet. Cream oil/butter, sugar and molasses in a large bowl until light and fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, and salt and mix until well incorporated. Stir in the oatmeal, raisins, chocolate/carob chips and coconut. Drop by heaping spoonfuls onto the prepared baking sheet. Bake in preheated oven for 10-12 minutes, or until lightly golden around the edges. Remove from the pan to cool on a wire rack.

Makes 2-3 dozen cookies. When I make cookies I always bake a pan full then use my cookie scoop to form the remaining dough into (prebaked)cookies then I freeze them in little baggies of 6 or so. This is because I have no control when it comes to delicious cookies and if I were to bake them all, I would probably eat them all! And it's much easier to work with frozen dough when it's already formed into a cookie shape. Just throw them on a baking pan and stick them in the oven!

Whole Wheat Cinnamon Rolls (bread machine)

These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin

Savory Garlic Sauce Pizza

You will be amazed at how yummy this cheese-less pizza is! When we first cut out dairy I thought cheese would be the hardest to give up but I am finding with delicious recipes such as this one, it's really not missed at all! My toddlers even loved it, they each ate 3 slices! Recipe was found here and we modified it by using our favorite whole wheat pizza dough recipe found here. -Pizza Dough (I make two medium pizzas and 1 medium loaf of bread with the best yet whole wheat bread recipe found here ) -10-12 garlic cloves -1/2 cup unsweetened coconut milk -1/4 teaspoon sea salt -1 small jar sun dried tomatoes drained and soaked in water for 1 hour -Italian seasoning, basil, any other seasonings you'd like Roast garlic cloves in the oven at 375 for 30 min or until brown. When cool enough to touch, blend cloves with coconut milk and sea salt. Spread mixture out on top of prepared pizza dough (make the crust of your pizza dough slightly thicker around the edges) place the sun dried

Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website Crust: -1 cup whole wheat flour -1/2 teaspoon sea salt -1/3 cup coconut oil -3-4 tablespoons of cold water Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture. Gently toss with fork; push to side of bowl. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Sprinkle lightly with extra flour. Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan. Pie Filling: -3/4 cup Sucanat -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/2 teaspoon ground ginger -1/4 teaspoon ground cloves -2 large organic eggs 1 can 15 oz. pumpkin puree 1 1/2 cups rice or almond milk Mix s

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