I’m not going to apologize for my brief hiatus from blogging. For my less than consistent summer posts or my fewer-than-average recipes.
I’m just going to make it up to you right now with this…
The ULTIMATE Cookie
Based on my first love, the vegan Gypsy Cookie from Toronto’s Bunners Bakeshop…The Ultimate Cookie was born in a late post-pinot-noir baking frenzy.
It’s vegan and whole food based but still definitely an indulgence as all good cookies should be.
Its not fancy by any standard and its definitely rough around the edges…but that’s what makes it perfect to me.
· 2 1/4C old fashioned rolled oats
· 2 C spelt flour
· 1 C sunflower seeds
· 3/4 C pumpkin seeds
· 1/2 C unsweetened shredded coconut
· 1/4 C chia seeds
· 1 C sucanat
· 1 tbsp cinnamon
· 2 tsp sea salt
· 1 ½ C vegan dark chocolate chips (mini ones are the best if you can find them!)
· 1 1/4 C dried naturally sweetened cranberries
· 1/4 C blackstrap molasses
· 3/4 C melted coconut oil
· 1 1/2C unsweetened almond or soy milk
Directions: (left unchanged from my late night scribbles, hehe)
Preheat your oven to 350 degrees.
Mix your dry ingredients in one bowl, wet ingredients in another, add wet to dry and stir.
Line 2 big baking sheets with parchment paper. I used a 1/3 measuring cup to scoop the dough and then flattened them out with my hand until they were about an inch thick. Like delicious hockey pucks!
Place sheets in the oven and bake for 25-35 minutes or until brown (I baked them on the longer side because I like them crunchy).
My batch made about 24 BIG cookies
Cool on a rack then store in the fridge.
…soooo we’re cool now right? 😉
I need to preface this post by saying that I am not a romantic. Maybe I lack a lady chromosome or maybe it’s part of my job description as a self-identified hipster but the whole chocolate and flowers game has always sent me into scoff-induced seizures. I think its the elusive combination of trying too hard whilst simultaneously appearing forced and inauthentic that just…gets me every time.
I’m saying this because I want you to understand how truly shocked I was this week when not one but two weddings left me feeling genuinely moved (and dare I say
a little misty blubbering like a babe).
The first was the wedding of my dearest friend Meg, who you may recognize from her guest posts on the blog.
This wedding was lovely in so many ways but I’ll summarize by saying that it was perfect because it was perfectly them. An afternoon picnic. Games & crafts.
A diverse group of guests.
Sickeningly sweet and wholesome (and obviously super nerdy). I loved every minute of it.
The next wedding I attended was for my sisters good friends Nico and Max. A 1920s theme kept things light and fun, and again suited their personalities to a T.
The bridesmaids stole the show (my sister especially on the far right 😉 )
But the groomsmen weren’t half bad either. Love a gentleman in suspenders.
And once again I was left with a case of the warm fuzzies. Not because of the “romance” per se but because I value all paths to happiness, even the more shall we say traditional ones and I cant even express how inspired I feel when I see my friends out there pursuing the lives they want in a way that’s all their own. Personally, professionally, in any other way they choose.
These weddings were full of pure, unadulterated love without stress or convention. And I’m so grateful to have been a part of them.
How do you feel about your friends getting married? Are you a sucker or a skeptic?
Okay so I know I promised my next post would be full of ridiculously cute wedding snaps (and don’t worry, that’s still coming) but right now I absolutely HAVE to share my most recent breakfast obsession. Because it is delicious. And takes two seconds to make. And did I mention it tastes like cookies? ‘Nuff said.
Also note: I did not create this recipe, it was developed by the genius Gina over at The Fitnessista. I’m posting the way I’ve been making it but I highly recommend her original recipe!
Cookie Dough Breakfast Cereal
1 tbsp almond butter
1/4-1/2 cup raw oats (I switch this up based on the toppings I use)
1/2 scoop protein powder (chocolate sun warrior blend for me)
Mash together with a fork until crumbly then top with any/all of the following:
1 cup almond milk
Dry cereal (granola, millet flakes, puffed grains, etc)
drizzle of syrup or a pinch of stevia
The doughy bits in this bowl are beyond delicious, and the healthy fats, protein and whole grains make it far more satisfying than your standard cold cereal bowl. The perfect breakfast treat to get you over the humpday blahs. 🙂 Enjoy!