|
A guilt-free, low sugar, sweet treat. Super easy to throw together. This dough does best when chilled, and if you have a cookie scoop, now is the time to pull it out. Makes about 20 large cookies.
Preheat oven to 350 degrees and line a baking sheet with parchment (don’t skip the parchment paper on this one!). In a large mixing bowl, whisk together the oil, tahini, sugar, egg and vanilla until smooth and creamy. Stir in the oats, flour, baking soda, salt, and cinnamon until well combined. Fold in the chocolate chips and pumpkin seeds. (You may need to refrigerate dough for about 15 minutes.) Scoop out the dough into 2 tbs-sized balls and place 2” apart on the prepared baking sheet. Flatten gently with fingers. Sprinkle lightly with flake salt (unless using salted seeds). Bake for 9-12 minutes, until lightly brown around the edges. Let cookies sit for 5 minutes on the baking sheet before removing onto a cooling rack.
0 Comments
Try this with any roasted starchy orange vegetable, like carrots or butternut squash. Serve alongside your favorite crudites and some grain-free crackers.
Serves 2 Adults
Roast the sweet potato (can be done the night before). Preheat oven to 400 and cook for about 40 minutes. Let cool completely. Spoon sweet potato out of its skin into a small mixing bowl. Add the remaining ingredients and use a fork to mix well. Taste and adjust as needed (sweet potatoes can vary in sweetness and texture, so add a touch more lemon or even a bit of olive oil if needed). Garnish with a generous drizzle of olive oil and sprink of za’atar. Serve with fresh veggies, crackers, and olives. This lactation booster is an all-natural source of antioxidants and good fats that help moms achieve optimal nutrition and boost milk supply. Eat 1-2 cookies per day.
Preheat oven to 350 degrees. Put rolled oats into a food processor or blender until they turn into a flour-like consistency. In one bowl, pour in all dry ingredients and mix well. In a second bowl, mix tahini or nut butter, eggs, melted coconut oil, maple syrup, and vanilla. Pour wet ingredients into the dry ingredient bowl and mix well with a large spoon. If using chocolate chips, add now. Grease a large cookie sheet or use parchment paper on a sheet pan. Roll dough into flat balls. Bake for 8-12 minutes. Transfer to cooling rack when finished and cool completely. Store in glass container in the fridge for up to one week, or freeze for later.
his recipe is a gluten-, dairy-free waffle that is great for breakfast but also makes an excellent snack. We like to double or even triple the batch and store the leftovers in the freezer to pull out whenever we want a treat.
Whisk together flours, baking powder, salt and spices in a large bowl. In another large bowl, combine rice milk, lemon juice, maple syrup, pumpkin, vanilla, and eggs. Whisk to combine completely, then slowly whisk in dry ingredients. Heat waffle maker according to manufacturer’s instructions. Cook waffles until they’re nicely browned on both sides, 4-7 minutes, depending on your machine. These cookies are superior energy and nutrients in one quick bite. Store them in the freezer since they don’t hold up well at room temperature.
Optional additions: hemp seeds, chia seeds Line a baking sheet with parchment paper and set aside. In a small saucepan over medium heat, melt together coconut oil, syrup and cocoa powder. Add the almond butter and stir again until smooth. Remove from heat and fold in the quinoa, quinoa flakes and coconut flakes. Add any additional ingredients at this point. Spread mixture evenly across parchment paper into a thin sheet. Sprinkle with sea salt and place in the freezer to set for about 30 minutes. Remove from freezer and cut into about 2” squares. Store in an airtight container in the freezer. Hold on–this is not the neon-colored, chemical-flavored jello of your childhood! Gelatin is an excellent source of protein, is extremely soothing to the gut, and can be both a good snack to have on hand during labor and for a quick treat during postpartum recovery. It can also help fight off the nausea and get some much needed protein in the first trimester.
Serves 2
Choose a storage container such as a mason jar or bowl with a tight-fitting lid. Add about ½ C juice to the container and sprinkle with gelatin powder. Whisk together to combine, allowing to sit for5 minutes to bloom. It should look like sludge. While the gelatin is blooming, pour the remaining juice into a medium saucepan. Heat over medium heat until almost boiling. Remove from heat and pour into gelatin container (make sure your gelatin has bloomed first!). Stir in sweetener (if using) and whisk well to dissolve. Allow to cool for a bit, cover, and refrigerate about 4 hours or until set. *Use berries in the juicer (strawberry, raspberry, blackberry). Put the pulp through one more time. Add about ¼ C of water to achieve the total 2 cups of juice. You can also use pre-made juices such as peach, passion fruit, guava, cranberry/pomegranate etc–just avoid any citrus as it will inhibit the gelatin from blooming properly. Real juices will result in a cloudy-looking finished product, but that’s fine! **Granulated sugars such as coconut can be used here, but they can be more difficult to dissolve and affect the finished texture. You can also use honey, but it has a prominent flavor. Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, add all dry ingredients–both flours, baking powder, salt, sugar and spices. In a medium mixing bowl, eggs, milk, oil and vanilla. Beat together with a whisk. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in the pumpkin and chocolate chips. Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, sift together flours, baking powder, and salt. In another mixing bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice and vanilla until well combined. Pour the sugar mixture into the flour mixture and stir until no streaks of flour remain. Fold in the cranberries. Divide batter evenly between the 12 muffin cups. Bake muffins for 25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. Most manakeesh is made from scratch, and while that’s always better, we prefer this shortcut. This is traditionally served for breakfast in Arabic countries, but makes an excellent and wholesome afternoon snack. Serve with suggested sides to round it out.
Serves 4 Adults
Optional Sides:
In a small bowl, mix together za’atar and EEVO. The measurements are approximate. It should resemble a pesto. If you have too much EEVO, it will run off the sides. If it is too dry, the za’atar flavor will be overpowering. Adjust as necessary. Spread the mixture generously onto the flatbread as if you are saucing a pizza. Toast in a toaster oven or big oven until golden brown. Slice into quarters and serve warm. |
RSS Feed
Serving all birth centers, hospitals, and home births with independent midwives in the Treasure Valley and surrounding areas:
St. Luke's-Boise, Meridian, Nampa, Wood River (mileage fee applies)
St. Alphonsus-Boise and Nampa
Treasure Valley Midwives
New Beginnings
Boise River
Family Tree Midwifery
TriWest Provider
Copyright 2025 Bluebird Baby Company LLC
Boise, Idaho