I think I will only make this cookie or versions of this cookie from now on. These not only taste amazing but they are full of purely good stuff. They don’t contain flour of any kind (gluten free!), no oil, and low amounts of natural sugar, plus they are packed with protein and other healthy nutrients! I would call this a Supercookie!!
Thanks Peas and Thank You for another great recipe!
- 3 T. flax seeds (ground into meal) or buy pre-ground flax seeds
- 3/4 c. non-dairy milk (I used unsweetened plain Almond milk)
- 2 c. old fashioned oats
- 1/4 c. sunflower seeds
- 1/4 c. pepitas – chopped if desired (these are the inner part of a pumpkin seed)
- 1/4 c. chopped almonds (I pulsed whole almonds in my mini blender)
- 1/4 c. raisins
- 1/4 c. dark chocolate chips
- 1/2 c. vanilla protein powder (I used Vega One All In One Nutritional Shake powder, Vanilla Chai flavor – has no added sugar and amazing flavor!)
- 3 T. honey (I used about 4 Tbsp agave)
- 3/4 t. salt
- 1/4 t. vanilla
- stevia to taste (I used 2 packets I believe which is 4 tsp – but add a bit, mix, taste, and see how you like the flavor. Adjust sweetness if necessary)
- Preheat oven to 350 degrees.
- In a small bowl, combine ground flax with milk and set aside.
- In a large bowl, combine remaining ingredients.
- Add flax mixture to dry ingredients and stir until combined.
Look at all that whole food goodness!
- The mixture will seem a bit dry, but will hold together when forming the cookies.
The mixture likes to make your hands pretty sticky. Be patient when forming the cookies, it's worth it
- To make cookies, spoon dough into your hands and pack cookies. Ration the dough so you can make 12 cookies. Place the cookies on a cookie sheet that has been sprayed with cooking spray or lightly greased.
- Bake for 6-8 minutes, until cookies are slightly browned. Let them cool completely on the pan before transferring to an airtight container.
They don't look much different when baked, and are super chewy and soft
I hope you enjoy these healthy treats as much as we do!
Oh rice crispy treats…who doesn’t love them? I’m sure every kid has made them. These are amazing, vegan, and just as easy as the classic version. My fiance said he was craving rice crispy treats and found this recipe.
Yield: 12 squares (mine did 9 large ones)
- 1/2 cup chunky almond butter*
- 1/2 cup brown rice syrup*
- 1 tbsp pure vanilla extract
- 1 tbsp Earth Balance (or non-dairy spread)
- 1/2 tsp kosher salt, or to taste
- 3.5 cups Nature’s Path GF Rice Crisp Cereal (Any organic or regular rice crisp cereal works)
- Chocolate drizzle: 1/4-1/2 cup chocolate chips, 1 tbsp almond butter, pinch salt
- Shredded coconut, to garnish
*Notes: 1) You can use any nut butter you like. If you use a smooth variety, you can add some chopped nuts for more crunch. 2) Brown rice syrup is used in this recipe because it is a great binder and it holds together these treats. If you use another liquid sweetener, I can’t guarantee that they will hold together as well.
- Prepare an 8 inch by 8 inch square pan, by lining it with parchment paper on both sides.
- In a large pot over low-medium heat, add the brown rice syrup, Earth Balance, almond butter, and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.
- Stir in 3.5 cups of rice crisp cereal until thoroughly combined.
- Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.
- In a microwave safe bowl, add the chocolate chips. Microwave for about 60 seconds, stirring after 30 seconds. Be careful not to burn. Stir in the almond butter and pinch of salt.
- Remove pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 15 minutes. Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid.
We ate these in a few days and I think I need to make more again…right now!! DROOL!!! These are so amazing, I can’t describe, just try them yourself!
I’m a bit behind on posting what I’ve been cooking. I made this vegan Hearty Nachos recipe I got off the Forks Over Knives website for the Superbowl. My favorite thing of all time to eat is nachos, so when I became vegan I’ve since been looking for something satisfying like this. This will become a regular appetizer of mine for sure!
From the website this recipe was on: These nachos are a meal in and of themselves. You can also use the versatile cheese sauce on potatoes, raw or cooked vegetables, and cooked whole grains and legumes.
1/2 cup raw cashews, soaked in water for at least 30 minutes and then rinsed
1 TB. tahini
1 roasted red pepper (rinsed from jar or prepared from fresh) – with these I think less is more, add a little at first, taste and look at the color, then add more if you need
1/4 cup nutritional yeast flakes
1 TB. tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
zest and juice of 1 lemon
1/4 tsp. cayenne pepper
1/4 cup water
1 (16-oz.) can oil-free refried beans (plain pinto beans will work, too)
1 cup prepared salsa
1 1/2 tsp. chili powder
1 avocado, sliced
1/2 cup fresh cilantro, finely chopped (parsley or lettuce can substitute)
1/2 cup prepared salsa
1/2 cup fresh tomatoes, diced
Baked unsalted tortilla chips
- In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast flakes, tamari, cayenne pepper, and water. Blend on high until smooth and set aside.
- In a medium saucepan over medium heat, place beans, salsa, and chili powder. Continue to stir while the mixture heats and combines. Once the beans are smooth, turn off heat.
- Spread bean dip evenly onto the bottom of a medium-sized serving bowl or baking dish. Smooth surface and sprinkle cilantro over beans. Pour some or all of the Cheese Sauce on top of the cilantro. You can serve the extra Cheese Sauce on the side for the rest of the meal or for dipping. Or you can halve the recipe.
YUM! This was great and very filling!
There is really nothing bad in here. Could it be…healthy nachos?? My belly thanks the creator of this recipe
I have a smoothie for breakfast almost every morning, so I stock up on a variety of non-dairy milk to always have on hand for smoothies. They have a good shelf life so why not stock up, especially when anything goes on sale.
I use unsweetened varieties in my smoothies – the fruit is sweet enough, so there is no need to add any sugar. I use the sweetened variety for coffee. If you’ve never tried Hemp milk it is definitely worth looking into; it has great nutritional content including plenty of calcium, Omega 3′s and 6′s to name a few.
When I make a smoothie, I don’t use a recipe. I basically just throw in frozen fruit and whatever else I feel like that morning, and then add enough liquid (non-dairy milk) to make a nice thick consistency smoothie. Start off with a little liquid and keep adding if it’s not blending well due to not having enough liquid. If you’ve never made your own smoothie, you get the hang of it after making a few.
Recently I’ve started adding greens into my smoothies. You can not taste them at all and it’s also a great way to not only get your greens, but use up whatever you have in the fridge!
Kale, spinach, berry blend, banana, almond milk, Vega Whole Food Optimizer (Vega One)
Usually my smoothies include Vega One (formerly Vega Whole Food Optimizer), which is a plant based nutritional supplement. You can put whatever fruit, etc. into the smoothie and it always takes on the flavor of Vega One. Meaning you could probably put a ton of greens in the smoothie and it will still have the Vega One flavor. I also put things such as cooked oats, flax and sometimes natural peanut butter in the smoothie also. So experiment with whatever you have!
This is a recipe I’m so glad I tried. I will make these Roasted Chickpea Tacos again and again! The flavor is so good.
Ingredients (8 tacos)
• 2 t. chili powder
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 1/2 t. ground cumin
• 1 t. sea salt
• 1 T. lime juice
• 2 T. water
• One 14 oz. can of chickpeas, drained and rinsed
• 8 organic taco shells (i.e. Trader Joe’s brand)
• Taco trimmings: shredded cabbage, tomato, guacamole, non-dairy (i.e. Daiya) cheese, etc.
• Preheat oven to 375 degrees. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water.
• Add chickpeas and marinate for at least 30 minutes.
• Place chickpeas on a baking sheet that has been sprayed with cooking spray.
• Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
• Prepare taco shells according to package directions. Fill with chickpeas and desired toppings. (I used a bag of choleslaw for the shredded cabbage, salsa, cheddar Daiya, and made a quick guacamole: avacado mashed with salsa, garlic and onion powder, and good squeeze of lime juice).
My mouth is watering just making this post. Enjoy!
I always have a Tofurky Pepperoni Pizza on hand in the freezer. I have them on days when I need to throw together something quick or I’m craving a delicious pizza! This one really hits the spot and tastes like a traditional pizza; you aren’t missing out on flavor. Before it goes in the oven I throw a bunch of veggies on top to add to the nutrition, and it’s a good way to use up veggies also. The pizza in the picture has mushrooms, pineapple, green and red peppers put on top. Add a salad and you’ve got a meal! Check out the nutrition info below – this is a pizza you don’t feel guilty eating half of in one sitting!
|Nutrition Facts / Valeur nutritive
Per 1/3 of pizza (129g) /
Par 1/3 de pizza (129g)
| Saturated/saturès 1g
| +Trans/trans 0g
| Fiber/Fibres 8g
|Vitamin A/Vitamine A
|Vitamin C/Vitamine C