Jackie's Forget Me Nots

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This post contains affiliate links It’s the holidays and it is time to start thinking about making the perfect cookie. Maybe you want to participate in a cookie swap or enter to win a holiday cookie contest. Spud.ca is running a contest to win $250 in Spud credits for your grocery shopping list. In addition, …

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Disclosure: Some of the links in this post are “affiliate links.” If you click on the link and purchase the item, I will receive an affiliate commission. I washed my face with Diamond infused Exfoliating Cleanser this morning. I felt I needed another skin peeling, so I used a rice mask. I wore my new …

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“Oatmeal” Cookies

July 27, 2013


Markus and Cara make …..

OATMEAL COOKIES!
makes about 1 dozen

1 1/2 THICK rolled organic oats
2 cups sifted oat flour (rolled oats powderized in a blender then sifted)
3/4 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons raw, organic cashew butter
3 ounces maple syrup
2 cups apple, grated on the large tooth, peel on (juice included!)
2/3 cup coarsely chopped almonds
2/3 cup fresh or frozen organic cranberries
Place 2 cups of oats in blender (2/3 at a time) cover and blend on highest speed to make oat flour, about 30 seconds. Sift through a strainer (optional, looks nicer in the end)
Put remaining 1 1/2 cup oat flour and rolled oats into a bowl. Add cinnamon and salt and mix well.
Put cashew butter in a bowl. With a spoon or wire whisk, incorporate maple syrup into butter A TEASPOON AT A TIME AT FIRST. Add to dry ingredients and mix well. Add grated apple (with juice) and mix using a mash and drag motion (to mix in clumps).Add cranberries and almonds and mix in. Pick up in spoonfuls and press dough firmly in slightly cupped palm of hand with spoon. Sprinkle a plate with oat flour and drop dough into it. If dough falls apart or sticks to palm, add some flour to the dough, about a tablespoon at a time. Shape cookie firmly pressing sides and top to preferred size and almost 3/8 inch thick. Dehydrating time depends on size and thickness of cookie and desired crunchiness or chewiness; somewhere between 5 and 12 hours.

So anyway what do you think? I’d love to try these . I just had to make a blog post so that I can remember the recipe quicker :p

"Oatmeal" Cookies

July 27, 2013


Markus and Cara make …..

OATMEAL COOKIES!
makes about 1 dozen

1 1/2 THICK rolled organic oats
2 cups sifted oat flour (rolled oats powderized in a blender then sifted)
3/4 teaspoon cinnamon
1/4 teaspoon sea salt
2 tablespoons raw, organic cashew butter
3 ounces maple syrup
2 cups apple, grated on the large tooth, peel on (juice included!)
2/3 cup coarsely chopped almonds
2/3 cup fresh or frozen organic cranberries
Place 2 cups of oats in blender (2/3 at a time) cover and blend on highest speed to make oat flour, about 30 seconds. Sift through a strainer (optional, looks nicer in the end)
Put remaining 1 1/2 cup oat flour and rolled oats into a bowl. Add cinnamon and salt and mix well.
Put cashew butter in a bowl. With a spoon or wire whisk, incorporate maple syrup into butter A TEASPOON AT A TIME AT FIRST. Add to dry ingredients and mix well. Add grated apple (with juice) and mix using a mash and drag motion (to mix in clumps).Add cranberries and almonds and mix in. Pick up in spoonfuls and press dough firmly in slightly cupped palm of hand with spoon. Sprinkle a plate with oat flour and drop dough into it. If dough falls apart or sticks to palm, add some flour to the dough, about a tablespoon at a time. Shape cookie firmly pressing sides and top to preferred size and almost 3/8 inch thick. Dehydrating time depends on size and thickness of cookie and desired crunchiness or chewiness; somewhere between 5 and 12 hours.

So anyway what do you think? I’d love to try these . I just had to make a blog post so that I can remember the recipe quicker :p

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