I have three main breakfast meals that I resort to during the week: smoothies, cereal and most definitely, oatmeal. That’s why there are so many oatmeal recipes on my blog! When you find yourself eating the same type of meal often, it’s important to change it up so that you don’t get bored with it. With this recipe I took inspiration from one of my favorite winter desserts, and put it into a delicious and filling breakfast.
Serves 1
Ingredients:
1/2 Cup Rolled Oats
3/4 Cup Unsweetened Coconut Milk
1 tsp. Earth Balance Buttery Spread
2 Tbsp. Maple Syrup
1/2 tsp. Molasses
1/4-1/2 tsp. Ground Ginger
1/4 tsp. Ground Cinnamon
1/8-1/4 tsp. Ground Cloves
Pinch of Salt
Directions:
Add all of the ingredients to a small pot over medium heat, and continually stir until the rolled oats are cooked and the consistency is to your liking.
Taste while it is cooking and adjust the amount of spices to suit you, pour into a bowl and drizzle a little maple syrup on top.
Try out this oatmeal for a comforting breakfast with substance and a good amount of flavor. Break apart some ginger snaps and sprinkle them on top to add some crunch and texture.
Here are the approximate nutritional facts, for those of you who asked!
Happy Raw Wednesday to everyone! Like I promised, here is a healthy cookie recipe that will calm your sugar cravings and keep you feeling satisfied with its protein and nutrients. This recipe was sent to me by the fabulous Julie Titus, found of Raw Bites Happy Food in Los Angeles, CA. You may remember seeing her in the Cupcakes + Art event post from a few weeks ago, pictured with her adorable daughter and tasty raw cupcakes (as seen below).
Julie started Raw Bites as a graphic designer, mother, traveler, humanitarian and gourmet food fanatic. She has a passion for making and sharing raw food to heal, empower and sustain daily life for everyone. Her mission, as her company profile says, is to “make raw, happy food accessible, affordable, and convenient for ALL people, without exception”. Her humanitarian work is extremely admirable, consisting of regularly vending coconuts to raise money for Smile Train, sponsoring a child to receive a much needed cleft palate surgery, visiting Guatemala every year to support Safe Passage, a NGO empowering women and providing nutritional support and education for children living in the slums surrounding the municipal trash dump of Guatemala City and donating food regularly to different charity events.
All in all, Julie is an amazing person, extremely nice, and a maker of delicious food. Her company is a catering service, a consultancy on raw lifestyle and chocolate, and a green company (having a zero trash policy when vending and sources biodegradable packaging). So, if you have a chance, and are interested (which you should be!), check out the Raw Bites Happy Food Site and order some delicious items! From now until Valentine’s Day, reader’s of this site get a 25% off of any order if they mention *VEGANYACKATTACK* when they contact Julie!
Now, onto this delightful recipe! I love holiday cookies, and this one was no different; what shocked me, though, was the face that many of the usually stubborn gentleman that were over for the holiday kept stealing these lil’ suckers right off of the plate! If that doesn’t sell this recipe for you, I don’t know what will. Try these out for yourself and be impressed!
Here’s the recipe in Julie’s words:
Ingredients:
12 Dried, Pitted Dates (I soaked mine for a couple of hours)
1.5 Cup Raw Almonds (I soaked mine for a couple of hours)
1 tsp. Pure Vanilla Extract
1/2 tsp. Himalayan Salt
3 tsp. Ground Cinnamon
2 tsp. Ground Ginger
1 tsp. Freshly Grated Ginger Root
1/2 tsp. Ground Cloves
1 Tbsp. Palm sugar (I used Raw Sugar)
1/8 Cup Maple Syrup
Directions:
First grind all the dry ingredients into a fine base. You may have to let the food processor work it for about 3-5 minutes (depending on the power of you machine).
Then add the vanilla and maple to bind the dough. This will begin to clump together and when you see a full ball of dough in the food processor, its ready.
Roll out the dough on a non stick surface, foil, or parchment paper. Unlike gluten doughs, this dough will be a little more delicate, but totally pliable.
You can cut out shapes with cookie cutters OR make your own molds with anything you like.
Place the cookies in the dehydrator until dry on the outside. Inside will be chewy and warm. (I dehydrated mine at 110°F for four hours on one side and 4 on the other)
Like I said before, these cookies turned out great; one idea that may take these to the next level is to decorate them with a raw cashew-based icing, can you imagine?! I’ll have to try that one out next time. Below are her pictures so that you can get another angle on what these cookies may look like for you.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!
Below are her pictures so that you can get another angle on what these cookies may look like for you.
