12 Steps to Whole Foods
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12 Steps to Whole Foods

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06.03.2015 Views

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

Creating Delicious Whole-Food Treats Peanut Butter Cookies (1) 2½ C finely ground whole-wheat flour (soft white wheat is best) ¾ tsp. baking soda ¼ tsp. sea salt ½ C butter or coconut oil ½ C peanut butter (organic, peanuts only—no rapeseed oil or sugar/corn syrup) 1 C organic, raw coconut palm sugar or Sucanat ½ C applesauce (unsweetened) 1 egg (organic, free-range) ½ tsp. vanilla Preheat oven to 375°. In a bowl, beat the butter or coconut oil, then add the peanut butter and coconut sugar/ Sucanat and continue beating. Add the egg, vanilla, and applesauce to the mixture and beat again. Add the dry ingredients and mix well. Shape into 1" balls, place 2" apart, and flatten with fork. Bake for 10 min. Apricot-Pine Nut Refrigerator Cookies (1) ½ C pine nuts 3 C finely ground whole-wheat flour (soft white wheat is best) ¼ tsp. sea salt 1 C coconut oil 1¼ C organic, raw coconut palm sugar or Sucanat, blended in high-powered blender until fine 1 egg (organic, free-range) 1 tsp. vanilla 2 Tbsp. fresh lemon (or regular) thyme, finely chopped 1 C finely chopped dried apricots Preheat oven to 350°. Toast the pine nuts in the oven or in a dry sauté pan until golden, watching carefully for over-browning. Let them cool and then chop them finely. In a bowl, beat the coconut oil and coconut sugar/ Sucanat until blended, then mix in the egg and vanilla. Next mix in the flour and salt well. Then mix in the thyme, apricots, and pine nuts. Add 1 tsp. water if needed to make the dough stick together. Roll the dough into two smooth, even logs about 9" long. Wrap the logs in plastic wrap and twist the ends to seal, then chill overnight. Cut the logs into ¼" thick slices and bake for 12-13 min. at 350° until lightly browned around the edges. © Copyright Robyn Openshaw 12 Steps to Whole Foods 309

Creating Delicious <strong>Whole</strong>-Food Treats<br />

Chocolate Chip Zucchini Cookies (2)<br />

You can buy “M&Ms”-like candy or chocolate chips (naturally colored and sweetened, such as the Sunspire<br />

brand) at the health food s<strong>to</strong>re.<br />

1½ C water<br />

1½ C organic, raw coconut palm sugar or Sucanat (unrefined, dehydrated cane juice)<br />

2 packets or 1 tsp. powdered stevia<br />

1 C coconut oil, melted<br />

2 eggs (organic, free-range)<br />

2 C finely grated zucchini<br />

2 C rolled oats (lightly blended in high-powered blender <strong>to</strong> break them down a bit)<br />

7 C finely ground whole-wheat flour (soft white wheat is best)<br />

1½ tsp. baking soda<br />

¾ tsp. sea salt<br />

2 tsp. vanilla<br />

optional: 1 (<strong>12</strong>-oz.) pkg. chocolate or carob chips<br />

optional: 1 C walnuts, chopped<br />

Preheat oven <strong>to</strong> 350°. Cream the coconut sugar/Sucanat and coconut oil <strong>to</strong>gether, add the water and eggs, and<br />

then add the rest of the ingredients, adding the chocolate chips, walnuts, and vanilla last. Drop spoonfuls on<strong>to</strong><br />

cookie sheet and bake for <strong>12</strong> min.<br />

Quinoa Cookies (2)<br />

Low in sugar and high in protein, I send these as a school lunch along with a bag of fruits and veggies.<br />

1 C quinoa flour (blend quinoa in high-powered blender)<br />

1 C finely ground whole-wheat flour (soft white wheat is best)<br />

¼ C organic, raw coconut palm sugar, Sucanat, or raw honey<br />

1 Tbsp. aluminum-free baking powder<br />

½ C coconut oil<br />

1 egg (organic, free-range)<br />

Preheat oven <strong>to</strong> 350°. Add small amounts of water if needed for mixing. Mix all the ingredients well and bake<br />

for 10 min. or until very lightly browned.<br />

308 <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong><br />

© Copyright Robyn Openshaw

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