If this post seems caffeine-induced, that’s probably because it is.
With the early shift at the coffee shop, keeping up with schoolwork, and trying to train for a relay marathon at the end of the month, coffee has felt like a necessity. A delicious, energizing necessity.
In the midst of craziness, there has been time for sweetness.
Un-contrived, mostly unplanned moments that make life sparkle with meaning and joy. Here’s a little glimpse…
We’ve been soaking up the warm sun this past week by spending evenings at the park…
Workouts that leave me like this make me happy and energized all day
My little sister turned eighteen almost a month ago and I still can’t believe it.
And then, I turned twenty myself.
There is something about reaching a milestone of maturity and yet feeling so far from it that makes you realize how very precious this life is.
All I wanted to do my birthday weekend was go on long adventurous hikes with my family.
Simple, everyday moments. So natural and yet so special. Life in its real sweetness.
If we don’t grab on to it now, it will slip our grasp.
It’s Day 22 of my fast of processed and packaged foods. To be perfectly honest, there have been a few cheat days. But on those days, the little treats that snuck in have been exactly that — treats and not habits. That is exactly how I want to feel toward sweets — special on the occasion but not necessary every day.
I’ve been experimenting with satisfying my sweet tooth naturally. Do you know what I’ve discovered? It’s just like the simple gifts of life — it’s the real, un-contrived foods that give sweetness at its best. Sweetness you can feel good about.
I made these cookies on the afternoon of my twentieth birthday. I wanted to celebrate without compromising my Real Food challenge. So I opened the fridge and pantry cupboards and began pulling out an army of ingredients.
These were totally unplanned and had great potential for failure. No sugar, no flour, no butter or oil, no egg, no recipe. My chances of producing something edible were mighty slim, but I think it was the excitement of embarking on a new decade that gave me courage.
Surprise of all surprises — they worked. And they were delicious.
So delicious in fact, Jenny couldn’t keep her hands off of them.
“These are the best things you ever made. Seriously. I think turning twenty has made you a really good cook.”
I really had no idea how to interpret that so I just kept munching and smiled. She has no idea she basically consumed a day’s worth of vegetables and whole grains in the four cookies she ate.
It’s the natural, bite-sized moments in life that are the sweetest.
Carrot Cake Apple Bites
~ makes 12 cookies
- 1/3 c. buckwheat flour
- 1/3 c. oat flour
- ¼ t. salt
- ½ t. cinnamon
- ½ t. baking powder
- 2 T. honey
- 1 t. vanilla
- ¾ c. grated apple
- ½ c. grated carrots
- 2 T. almond milk
- ¼ c. shredded coconut
- ½ c. chopped apple
- 1/3 c. rolled oats
- 2 T. chopped pecans (optional)
- Preheat oven to 350F and line a baking sheet with parchment paper
- To make buckwheat flour and oat flour: process raw buckwheat groats/raw oats in a food processor or blender until a fine, flour-like texture
- In a large bowl, combine buckwheat flour, oat flour, salt, cinnamon, baking powder, and rolled oats.
- In a separate bowl, whisk together honey and vanilla. Stir in the grated apple and carrots and almond milk.
- Pour wet ingredients into dry and stir until just combined.
- Mix in coconut, chopped apple, and rolled oats.
- Drop by teaspoonful on to prepared baking sheet. These cookies will not spread out much at all when baking so shape them as you want them to look after baking.
- Sprinkle with chopped pecans, if desired.
- Bake for 10-12 minutes, or until golden brown.
Nutrition Facts for 1 cookie~ Calories: 83.5, Total Fat: 4.6g (Sat.fat: 2.8g), Cholesterol: 0mg, Sodium: 53.6mg, Potassium 39.5mg, Total Carbohydrate: 11.6g (Dietary Fiber: 3.0g, Sugars 3.6g) Protein: 1.5g.
Cookies for breakfast, anyone?