12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
Chocolate Chip Zucchini Cookies (2)
You can buy “M&Ms”-like candy or chocolate chips (naturally colored and sweetened, such as the Sunspire
brand) at the health food store.
1½ C water
1½ C organic, raw coconut palm sugar or Sucanat (unrefined, dehydrated cane juice)
2 packets or 1 tsp. powdered stevia
1 C coconut oil, melted
2 eggs (organic, free-range)
2 C finely grated zucchini
2 C rolled oats (lightly blended in high-powered blender to break them down a bit)
7 C finely ground whole-wheat flour (soft white wheat is best)
1½ tsp. baking soda
¾ tsp. sea salt
2 tsp. vanilla
optional: 1 (12-oz.) pkg. chocolate or carob chips
optional: 1 C walnuts, chopped
Preheat oven to 350°. Cream the coconut sugar/Sucanat and coconut oil together, add the water and eggs, and
then add the rest of the ingredients, adding the chocolate chips, walnuts, and vanilla last. Drop spoonfuls onto
cookie sheet and bake for 12 min.
Quinoa Cookies (2)
Low in sugar and high in protein, I send these as a school lunch along with a bag of fruits and veggies.
1 C quinoa flour (blend quinoa in high-powered blender)
1 C finely ground whole-wheat flour (soft white wheat is best)
¼ C organic, raw coconut palm sugar, Sucanat, or raw honey
1 Tbsp. aluminum-free baking powder
½ C coconut oil
1 egg (organic, free-range)
Preheat oven to 350°. Add small amounts of water if needed for mixing. Mix all the ingredients well and bake
for 10 min. or until very lightly browned.
308 12 Steps to Whole Foods
© Copyright Robyn Openshaw