Over the weekend, I got to spend a lovely afternoon with a new friend…and some old ones too, at a fundraiser for our local Waldorf school. My friend, Gina, makes the coolest bell bottom jeans you have ever seen…yes, there is a market for bell bottoms and Gina’s got it nailed! A crafty mama like myself, we have a lot in common and share a love for repurposing old clothing and thrift store shopping. We had a great time visiting with all the people who stopped by our booth and I was thrilled to see some of them walking away with a handmade cuff on their wrist! All of the late night crocheting during the previous week paid off and the cuffs (both for wrists and coffee cups) were well received and appreciated, which felt really nice.Supercharged Oatmeal Cookies
A couple little recipes to share with you as well, which I wanted to post last week. I found a recipe through Craftster for these unusual oatmeal chocolate chip cookies that use chickpeas as a main ingredient. As always, I tweeked and edited this recipe to fit our tastes. My substitutions are in parentheses. They came out quite tasty, more like a power bar type cookie…but we like that. You definitely get some protein (from the chickpeas and almond meal), some fiber (from the oats) and iron (from the molasses)…all good for you!
- 1 (540ml/19fl.oz) can organic chickpeas, drained and rinsed
- 2 eggs
- 1/4 cup unrefined sugar (1/4 cup organic wild honey)
- 2 (1g) packets stevia powder (I eliminated this because I don’t have Stevia powder)
- 1/4 cup black strap molasses
- 1 1/2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups oats
- (1/4 c. almond meal)
- (1/2 c. shredded coconut)
- (2 Tbs flax oil)
- 1/2 c. chocolate chips
- 1/2 c. raisins
1. In food processor, combine chickpeas, eggs, sugar, stevia, molasses, cinnamon, and vanilla; process until smooth.
2. Add baking powder, baking soda, and oats; pulse until combined.
3. Fold in any add-ins.
4. Preheat oven to 350F.
5. Roll into 1-inch balls and place on lined baking sheet; flatten slightly with a fork (dip in cold water occasionally to prevent sticking).
6. Bake on top rack 12-15 minutes – until they start to brown but are still soft; cool on rack.
My dear friend Jill is making some super delicious recipes lately over on her blog, Food Filled Life. I used her recipe to make this fantastic beet root hummus last week and I am not joking when I say that I wanted to bathe in it…it was that good. Although, you really have to love beets as much as I do in order to feel this way, but I’m sure there are others who share my love of the beet! I’m not going to rewrite the recipe here, you will have to hop on over to her page to see it, (plus her photos are so much prettier than mine.) What I will say, is that in my version, I used cashews instead of walnuts and I roasted my garlic with the beets. Also, I used a lemon infused olive oil that was a birthday present and it made the recipe zing that much brighter.
Happy cooking, baking, making…whatever it is you are doing these days!