Tag Archives: photos

Cookie Dough Cookies

21 Mar

Cookie-Dough-Cookies-Top

I found this recipe for Raw Cookie Dough Bites which is amazing, because I too was at a loss for what to do with all of the almond pulp left over from my almond milk. I hate wasting food and I felt bad throwing away all that perfectly good almond pulp. Needless to say, I was ecstatic when Megan posted her recipe.

Cookie-Dough-Cookies

Just a note, I used peanut butter instead of almond butter. If you use peanut butter I would recommend reducing the coconut oil to about 2 tablespoons or omitting it all together. I haven’t tried it with almond butter only because we don’t eat almond butter. The peanut butter version is delicious. They are so good, it’s worth making almond milk just for these bites!

You can find the recipe here.

As always, enjoy!

Spanakopita

20 Mar

Spanakopita

While at the gym a while back the Barefoot Contessa was on one of the TVs and she was making individual spanakopitas. They looked delicious but I had completely forgotten about them by the time I got home. It dawned on me while planning my meals for the week, that I should make spanakopita. So, I powered up google, did a little research and came up with this amazing mess!

Ingredients:
11/2 lbs spinach
1 large onion, chopped
2 bunches green onions, chopped
2 eggs, beaten
1 tsp nutmeg
8 oz crumbled feta cheese
24 sheets of phyllo dough (half for the top and half for the bottom)
2 tbsp olive oil
salt and pepper to taste

Directions:

  1. Preheat the oven to 375o.
  2. Heat 1 tbsp of olive oil over medium heat. Saute the onion until clear, about 5 minutes. Add the green onions and spinach and saute until the spinach is wilted.
  3. In a bowl, beat the eggs and add the spinach mixture, feta cheese, nutmeg, salt and pepper. Mix well.
  4. Lay 1 of the phyllo sheets out on a flat surface and carefully brush olive oil across the top. Lay the sheet into the baking dish and repeat with the remaining 12 sheets.
  5. Pour the spinach mixture into the baking dish.
  6. Lay 1 sheet of the remaining phyllo dough on the flat surface and brush olive oil on the top of each sheet and layering them to form the top.
  7. Bake for 30-35 minutes or until the top is golden brown.

As always, enjoy!

Homemade Nutella Filled Cookies

19 Mar

Homemade-Nutella-Filled-Cookies

Back in the day, you could find me in front of the cupboard with a knife eating nutella. When I finally took a look at the list of ingredients, it was enough to turn me off of it forever. Then one day it dawned on me… I could totally make this with regular food! So, off I went trying out a number of combinations before I finally got it. So satisfying!

The cookies are so delicious. They are light and buttery, which is amazing since there is no butter in them. They’re crumbly and taste amazing with the nutella. These cookies came much easier after all the experimenting I did with my girl scout cookies. I tried adding almond milk but that made the batter too wet. I tried it again without the almond milk and that seemed to do the trick. I also tried these using spelt flour and while they were really good, the flavor overpowered the hazelnut.

Homemade-Nutella

For the Nutella:
Ingredients:
1 cup dry roasted hazelnuts
2 tbsp coco powder
1 tbsp confectioners sugar
1 tsp vanilla
1/4 tsp stevia (optional)
1/3 cup coconut oil, melted

Directions:

  1. In a food processor fitted with an S blade, process the hazelnuts, coco powder, confectioners sugar, stevia (if using) and vanilla.
  2. Through the feed tube, slowly drizzle in the coconut oil and continue processing until smooth.

For the Cookies:
Ingredients:
1 cup almond flour
1/2 tsp baking powder
1 tbsp coconut oil
1 tsp vanilla
2 tbsp maple syrup

Directions:

  1. Preheat the oven to 325o
  2. Combine the almond flour and baking powder in a bowl.
  3. In a mixer fitted with the paddle attachment, combine the coconut oil, maple syrup and vanilla until creamy.
  4. With the mixer on low, slowly add the flour and turn the speed up to medium.
  5. Form balls with the dough and flatten out on a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes, until cookies are golden brown. Rotating the baking sheet 180o half way through.
  7. Allow the cookies to cool on a baking rack.
  8. Once the cookies are cool, spread the nutella on one cookie and top with another.

As always, enjoy!