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Warm & Rosy

2017-08-04 By Maggie 9 Comments

Oatmeal + Spelt Chocolate Chip Cookies

Oatmeal Spelt Chocolate Chip Cookies-7539-1

I cannot believe I haven’t shared the recipe for these cookies yet. This was one of the first recipes I “developed.” I use that term lightly, as basically this recipe casually evolved to what it is over the course of many, many batches of cookies I made during law school years ago. My quest to make the perfect healthy oatmeal chocolate chip cookie was a welcome diversion from tort law and other law-school-y things.

Have I mentioned before that I went to law school and became a lawyer? Guilty as charged (ugh I don’t blame you if you stop reading after that lame lawyer joke…or just skip to the recipe). It already seems like a lifetime ago, but really it was less than a year ago that I left my corporate law firm job to focus on my daughter Rose and start pursuing my passions. It was a terrifying step, veering off the well-beaten path towards “success.” Or at least the conventional idea of success, to which I had ascribed before the birth of Rose. For so long, I marched along on this path, suppressing my creative impulses and my desire to create something of my own. Ignoring where my passions lay, because they did not fit the conventional mold of success, i.e. “prestigious” job with a big paycheck.

Rose prompted me to wake up. Life was slipping through my fingers like grains of sand, and I was never fully in the moment. I was plagued by stress and unhappiness in my career choice. Success began to take on a new definition. I began to think of success as achieving some semblance of balance among the major categories in life – work, family and self – and achieving relative happiness in each of those categories. I also saw that ideally these categories are not mutually exclusive, that time spent on one does not have to detract from the others. That the categories can exist in a sort of harmonious Venn diagram. Within this framework, I saw the importance of finding an outlet for your passions, if not in the “work” category, then in the “self” category. I previously made the mistake of thinking success was a function of career, when it should be the whole picture – achieving happiness in work, family and self.

Privilege check! Like, hello, most of us can’t leave our jobs!? I was reluctant to even write about all this, because I know I am in the fortunate position of being able to leave a steady paycheck to spend time with my daughter and pursue my passions (which hopefully will lead to a regular paycheck…eeeek). This is an unbelievable luxury that the majority of people do not have. By the way, it was by no means easy for us – we certainly had to cut back a lot and I still second-guess it sometimes. But the universal lesson is to carve out any time you have to listen to the little voice inside your head, telling you what your passion is, and acknowledge its importance and give it a little time in your life, whether on the weekends, on your commute or after you put your kids to bed. During law school, dreaming up recipes like these cookies was that small outlet for me.

Oatmeal Spelt Chocolate Chip Cookies-Warm & Rosy

So back to the cookies. This cookie is one of my favorite treats, not only because of the flavor and texture (both are on point!), but also because this cookie is readily adaptable to the ingredients you have on hand. One might call this a “kitchen sink” type of cookie.

Oatmeal Spelt Chocolate Chip Cookies-Warm & Rosy

Let’s break this cookie down. It is made with a base of digestion-friendly spelt flour (I use sprouted spelt flour from Thrive Market) and gluten-free oats. In terms of the flour, really any whole wheat or whole grain flour should work nicely here. I’ve also used almond flour for a gluten-free option, which was delicious. Equal parts almond butter and coconut oil provide nourishing good fats and give this cookie a soft, chewy texture. Any nut butter will do. The cookie is sweetened with coconut sugar, so is refined-sugar-free (although there may be a small amount in your chocolate, depending on the type you use). Now come the goods – I pack this cookie full of chia seeds, shredded coconut, unsweetened dried fruit and chocolate chips. This is where you can get creative. Feel free to omit the fruit and up the chocolate. Or make an oatmeal raisin cookie by leaving out the chocolate, using raisins, and increasing the cinnamon. In this version, I use dried unsweetened cherries, which pair nicely with the cinnamon and cardamon. Go crazy and make it your own!

I hope you enjoy these cookies and, more importantly, find even just a few minutes today to do something you are passionate about and makes you happy. Even if today your passion is Netflix. Or making these cookies. You deserve it.

xo Maggie

 

Oatmeal + Spelt Chocolate Chip Cookies

Created by Maggie on 2017-08-04

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m
  • Yield: 24 cookies

Ingredients

  • ½ cup almond butter
  • ½ cup coconut oil, melted
  • 2/3 cup coconut sugar
  • 2 teaspoons vanilla
  • 2 eggs, room temperature
  • 1 1/4 cups sprouted spelt flour (or other whole grain flour or almond flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups rolled oats
  • 1/8 cup chia seeds
  • 1/4 cup shredded coconut
  • 1/4 cup dried cherries, preferably unsweetened
  • 3/4 cup dark chocolate chips or chocolate bars of choice, chopped
  • Flaky celtic salt for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or with a regular old bowl and spoon, mix together almond butter, coconut oil and coconut sugar until sugar is dissolved and mixture is creamy.
  3. Add vanilla and one egg at a time, mixing until just combined.
  4. In a separate bowl, combine remaining dry ingredients and stir until well combined.
  5. Add dry mixture to wet little by little, stirring until just combined. Take care not to overmix.
  6. If you have time, chill the dough for a little while - 5 minutes to overnight - whatever you can manage!
  7. Using a large cookie scoop or a spoon, spoon 2 inch balls of dough onto baking sheets lined with parchment paper. You should get about 2 dozen cookies.
  8. Flatten cookies slightly with your hand and top with flaky sea salt, lightly pressing in the salt.
  9. Bake for 9-12 minutes, until lightly browned. Cool slightly and transfer to baking rack. Enjoy!
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Filed Under: Food & Drink, Snacks, Sweets Tagged With: chocolate, cookies, dairy-free, dessert, refined-sugar-free, snack

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Reader Interactions

Comments

  1. hee jee says

    2017-08-07 at 9:19 pm

    I can totally relate! I left a corporate job in architecture around the time my daughter was born too. I’m so lucky to spend time with my daughter and that my field allows for a bit of work-at-home freelance work, but it’s not the same as being in a corporate full-time job. Wonder if it would be even harder to leave a high paying job as a lawyer. Arch jobs pay meh~lol, I also feel reluctant to even talk about this as it may sound like a privileged whining. (ps. Kudos for eating healthy while you were in law school. I was living on ramen and coffee in grad school )

    Reply
    • Maggie says

      2017-08-08 at 1:50 am

      It’s such a hard decision, and it’s nice to hear when other moms can relate. Good for you for being able to do work-at-home freelance AND spend time with your daughter! She is a lucky girl 🙂 And YES, I never want it to seem like I am whining, so I rarely talk about it. Thank you for making me feel less anxious about posting this, haha!

      Reply
  2. Lisa says

    2017-12-07 at 7:32 pm

    So I made these last night, for the second time in one week. They came out even better than the first. While still super yummy, I think I may have left them in a little too long last time and they were a tad dry. Pulled them out at 10 mins and they are perfection! I sent a batch up with my boyfriend to bring to his parents house today and he just sent me a message saying he needed to hide them from his Dad because he is eating all of them. Quickly becoming a favorite for us. Looking to try your oatmeal and raisin cookies next.

    Reply
    • Maggie says

      2017-12-14 at 3:40 pm

      Yay! I am so happy you and your family are enjoying these. They are a staple in our house — they are nourishing and indulgent all at once! The recipe is definitely adaptable to whatever nut butters/ dried fruit/ flours you have on hand. Have a wonderful day! xo

      Reply
  3. Rebekah says

    2018-03-14 at 1:09 pm

    I am making these for my fiancé’s birthday!
    I have the dough chilling in the fridge right now and will bake them soon. Maybe I missed it, but I can’t seem to find the baking temperature. Is it 350 F? Also, do you think it’s better to use convection bake or regular setting?

    Reply
    • Maggie says

      2018-03-14 at 2:02 pm

      Hi Rebekah! Yes, 350° and I like to use convection, just note that your cooking time will probably be on the shorter end of the 9-12 minute range, depending on your oven. I hope you enjoy (these are some of my favorite cookies!), and happy birthday to your fiancé!

      Reply
  4. Rebekah says

    2018-03-14 at 3:49 pm

    Great, thank you for your reply, Maggie! My parents tend to also adjust the temperature (reducing it by 25°) when they use convection bake. Not sure if it will be necessary in this case, but I will certainly watch them closely since you say cooking time will be shortened.

    Excited to try them soon!

    Reply
  5. Jana says

    2019-02-18 at 6:57 am

    Hi Maggie, these cookies look so yummy and packed full of goodness…but I don’t see the recipe! I am the one who couldn’t find your apple crisp recipe haha Hoping to make these with my little munchkins, they love baking!
    Thanks so much! xoxo

    Reply
    • Maggie says

      2019-03-26 at 7:51 pm

      I am so sorry for the delay, Jana! We moved a few weeks ago (with two kids…gah!!) and am only just getting around to messages. I just updated the recipe, so you should be able to see it now. So sorry again! I hope you enjoy! xo

      Reply

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About Warm & Rosy

Hello! Welcome to Warm & Rosy. I’m Maggie — a writer, photographer, recipe-developer, mother, activist and lawyer. This blog is my cozy space dedicated to nourishing food, simple wellness and living with intention.

I am passionate about food that nurtures body, mind, planet and community. Here you will find vibrant recipes from my home kitchen that celebrate nutrient-dense, whole food ingredients and the season’s bounty. You will not find “diet” recipes or restrictive ways of eating... Read More…

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  • Broccoli + Goat Cheese Frittata
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Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
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RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
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1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
Wash your hands, avoid crowds, **listen to the exp Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
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RECIPE
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1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
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(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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