GF SPICEY OATMEAL RAISIN COOKIE RECIPE || PHOTOS + RECIPE BY NICOLE LEE


gluten free oatmeal cookie recipe


Hi there,

In my opinion Oatmeal raisin cookies are never going to live up to the ooey gooeyness of the chocolate chip cookie. At first glance one may mistake the raisins for chocolate chips, you get excited, you reach for one, take a bite. Then the moment of utter disappointment sets in as you realize those are NOT chocolate chips at ALL. You may be scratching your head on why in the world I would be sharing this recipe? Well Grandma, that’s why. Which is ALL the reason to make, share and eat oatmeal raisin cookies.

Grandma was the center of my childhood, she had a huge part in raising me, and she gets me. One year we even lived with her, just my sister and I. She always had a stash of cookies, candies or other treats in “hidden” places around the house. One day I asked her why she did this, she snapped back with “I don’t want your uncle’s friends to take them.” My uncle lived with us too, her house was always filled with people coming in and out. BUT despite the cookie thieves, by far her favorite treat is oatmeal raisin cookies. Especially the ones with the icing on top, what are those called? If she really felt fancy she would by the jumbo ones. And when I bake these cookies I can’t help but think of her.

Now, I’m not saying you have to fall in love with the oatmeal raisin cookie. Just commit to the raisin for what it is, and let’s stop trying to make the oatmeal raisin cookie into a chocolate chip and enjoy them for what they are. Maybe, just maybe they will grow on you??

Now lets get baking, xox Nicole


gluten free oatmeal raisin cookie recipe

oatmeal raisin cookies allergy friendly

Recipe:

GF Spicy oatmeal raisin cookies:

INGREDIENTS:

1 cup gf flour bob’s redmill ( 1 for 1 blue bag is what I used)
½ tsp baking soda
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp fresh ground nutmeg
¾ cup brown coconut sugar
¼ cup coconut sugar
1 teaspoon vanilla extract or paste
2 tablespoon maple syrup
1 egg
¾ cup oil ( ¼ evoo + 2/4 melted coconut oil)
2 cups gf old fashioned oats
1 cup raisins
1 cups nuts if desired

DIRECTIONS:

NOTE: You will need a free standing mixer or hand held and Cooking spray.

*TIP: POP your cookie dough in the fridge for 25 min, this will enhance flavors and the dough will settle. If your feeling free with time, bake them the next day.


  1. Preheat your oven to 350 degrees, make sure your middle rack is in the oven.
  2. Measure out all your dry ingredients and set aside, measure out all your wet ingredients and set aside.
  3. In your free standing mixer, add your sugar, maple sugar, oil and vanilla. Mix on medium speed until a creamy mixture forms. Turn mixer off push down the sides with a spatula, and scrape the bottom. Turn your mixer back on and add your egg, mix for about a min.
  4. DON'T OVER MIX.
  5. Add in your flour, soda, salt and spices. Mix until a dough forms.
  6. Pour in your oats and with a spatula mix by hand, then add your raisins.
  7. Once dough is finished let the dough sit in your fridge for 25 min, or freezer for 10-15.
  8. Bake cookies at 350 degrees for 16 min, at 8 min take out flatten and bake for another 8 min. If you want a chewier cookie bake for 10-12 min. ENJOY!

gluten free oatmeal raisin cookie recipe


oatmeal raisin cookie recipe

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VANILLA DAIRY FREE ICE CREAM RECIPE || TOPPED WITH FIGS AND RAW HONEY || NICOLE LEE FOOD PHOTOGRAPHER


VANILLA FIG ICE CREAM small 2.jpg


Confession,I have a deep love affair with making Ice Cream. Anybody with me?? There is something romantic in the cooking process, therapeutic even. Melting the sugar and vanilla into the coconut milk, watching it do a beautiful dance together, going from two forms into one. When I’m cooking I find myself grounded, in the most natural way. This thing takes over, becoming present in the moment, I’d like to call it Being.

There are times I’d find myself rushing the cooking process. Whatever dish I’d be attempting to cook, didn’t turn out good at ALL. The flavors were off, something was BURNED! What I noticed is BEING is the KEY to becoming a great COOK. If you’re busy doing other things, or your mind is wrapped in endless thoughts during the cooking process, Or you RUSH through it. You bet it will translate into the food. You can taste your anger, and wandering mind, and definitely the burn toast.  I started noticing there was more to cooking than only doing the motions, you have to FEEL it.

Think of cooking like an intimate dance, or making love. Take it slow, feel each ingredient, smell it, and move with the process, MOVE WITH THE FOOD. Turn off all distractions. Focus on cooking ONE thing and nothing else.You don’t want to rush the process, EMBRACE it. Embrace the mess ups to, because we don’t always get it right the first time. When that comes up brush it off, and KEEP GOING.  

Let’s go make some creamy Vanilla Ice cream!

-Nicole xox


DAIRY FREE ICE CREAM RECIPE, Topped with honey and fresh figs.

INGREDIENTS:**

4 cans full Fat organic coconut milk
2 whole pasture eggs PLUS **5 egg yolks **
4 tablespoons MCT Oil 1/2 cup raw sugar or SWERVE ( alternative sugar)
1-tablespoon vanilla paste or Vanilla extract works great
1-2 whole Vanilla Beans

TOOLS: 1 pot (dutch oven), whisk and an ice cream maker)

NOTE: PREP your cans of coconut in the refrigerator upside down overnight! Before you make the next day!

DIRECTIONS:

1.SEE ABOVE NOTE

2.Slice your vanilla beans in half, and with your knife blade scrape out the paste, put in small dish. Set aside. Next, open the cans of coconut milk and separate the fat and liquid. (You can save the liquid for another project, such as coconut water.) Put your pot on the stovetop and set on low heat. Add in the coconut milk, sugar, vanilla paste and beans to the pot. Whisk together until you see chunks of coconut dissolve. Cool liquid to room temperature, and set aside.

TIP: It’s key you keep your liquid warm and DO NOT boil. ( If it boils, take off heat and pop in the freezer for 20 min)

3.In another bowl, whisk together the whole eggs and yolks until light and fluffy. Add into the coconut mixture. Gently whisk again. Then place the bowl in the freezer for about an hour.

4.Once the mixture is cooled put it into the ice cream maker and follow your machines directions. About mid way through of churning add in your chocolate chips, or fresh chopped chocolate pieces berries or whatever you desire. If you keep this vanilla, serve with figs, and raw honey on top. Store in ice cream containers, or a loaf pan lined with parchment paper. The ice cream should make about 2 quarts.


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ASHER'S PEANUT BUTTER AND JELLY SANDWHICH || RECIPE || GLUTEN + DAIRY FREE || PHOTOGRAPHER NICOLE LEE



Hello Friends, 

It’s good to remember you don’t need fancy food, or expensive kitchen tools to execute a good meal. A Peanut butter and Jelly sandwich will do  just fine indeed. We all have busy lives. What I love most about sandwiches, they are quick, easy, and i’d say nutritious. The thing is, it’s not just about the meal at the dinner table, but the memories we make around the table. Or it’s not about the “perfect” presentation, but letting the kids get in there and make something too, and heck it can be messy. Who cares?

Onward, go make a sandwich and hug someone close to you!

PB + JELLY SANWICH RECIPE :

INGREDIENTS:

  • Loaf of bread

  • Your favorite jam / honey or fruit spread

  • Peanut butter (or other nut butter )

  • A knife 

  •  

  • DIRECTIONS:   Grab 2 pieces of bread. With your knife place an even layer jam on one half of bread. On the other spread an even coating of peanut butter. Then place one slice on top of the other. Bam you are finished. If you are daring make it open faced. To do that spread an even layer of nut butter on bread, then jam on top!


peanut butter toast recipe

peanut butter jelly sandwich recipe

PEANUT BUTTER JELLY SANDWICH 

BY : SHEL SILVERSTEIN 

I’ll sing you a story of a silly young king
Who played with the world at the end of a string,
But he only loved one single thing --
And that was just a peanut-butter sandwich.

His scepter and his royal gowns,
His regal throne and golden crowns
Were brown and sticky from the mounds
And drippings from each peanut-butter sandwich.

His subjects all were silly fools
For he had passed a royal rule
That all that they could learn in school
Was how to make a peanut-butter sandwich.

He would not eat his sovereign steak,
He scorned his soup and kingly cake,
And told his courtly cook to bake
An extra-sticky peanut-butter sandwich.

And then one day he took a bite
And started chewing with delight,
But found his mouth was stuck quite tight
From that last bite of peanut-butter sandwich.

His brother pulled, his sister pried,
The wizard pushed, his mother cried,
“My boy’s committed suicide
From eating his last peanut-butter sandwich!”

The dentist came, and the royal doc.
The royal plumber banged and knocked,
But still those jaws stayed tightly locked.
Oh darn that sticky peanut-butter sandwich!

The carpenter, he tried with pliers,
The telephone man tried with wires,
The firemen, they tried with fire,
But couldn’t melt that peanut-butter sandwich.

With ropes and pulleys, drills and coil,
With steam and lubricating oil --
For twenty years of tears and toil --
They fought that awful peanut-butter sandwich.

Then all his royal subjects came.
They hooked his jaws with grapplin’ chains
And pulled both ways with might and main
Against that stubborn peanut-butter sandwich.

Each man and woman, girl and boy
Put down their ploughs and pots and toys
And pulled until kerack! Oh, joy --
They broke right through that peanut-butter sandwich.

A puff of dust, a screech, a squeak --
The king’s jaw opened with a creak.
And then in voice so faint and weak --
The first words that they heard him speak
Were, “How about a peanut-butter sandwich?”




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    GRAIN FREE "BEAUTY WAFFLE" RECIPE || FOOD+LIFESTYLE PHOTOGRAPHER NICOLE LEE || GLUTEN FREE RECIPE


    gluten free waffle recipe

    Hi friends,  

    How we doing out there? It’s been pretty go! go! go! this summer. We are so close to moving back into our home. Officially we move back in this Friday July 14th. We are feeling slightly bittersweet about it all. The “storms” have calmed down, and the “series of unfortunate events” have been put to rest. Mold gone, plumbing fixed throughout the house, tree that was causing leaky roof, gone ( my apologies mother nature) roof fixed…let me think.. Walls fixed.. Now the house is safe. Amen. Ha. Ryan and I have been cleaning like mad, painting, so the house will be move in ready. There are a few odds + ends I’ll still be sharing on Insta stories ( so stay tuned!) Nothing but clear skies ahead for us with our home. Excited to get back into the kitchen ( well my own kitchen and test some new recipes!)

    To celebrate our move in, I've been cooking up some waffles. I have been recipe testing like mad these past few weeks with this grain free chocolate beauty waffle concoction. It sure has been giving me a run for my money! “Beauty waffle”? These waffles are filled with all sorts of good stuff, we’ve got, raw cocoa(rich in magnesium), dark chocolate, xylitol sweetener ( no sugar spike + crash), egg yolks (amazing for skin!), Maca ( libido boosting), and flaxseed meal (aids digestion). All mixed together you have heaven, oh and don’t forget the whipped topping! If you are into things tasting good, and knowing the ingredients going into the food you make are full of added bonus give these waffles a try.

    -Happy cooking!

    Nicole 


    waffle ingredients

    gf chocolate waffle recipe

    Recipe :
    Grain Free Chocolate Chip beauty waffles

    Ingredients:

    Wet ingredients:
    3 pasture raised egg yolks plus+ 1 full egg
    2 tablespoons filtered water as needed or almond milk
    1 tspn vanilla extract or unsweetened vanilla powder

    Dry Ingredients:
    ½ cup cassava flour
    ¼ cup unbleached almond meal
    1 tablespoon High quality Extra Virgin Olive Oil
    1 tablespoon MCT oil ( I love bulletproof brand)
    1 teaspoon organic cinnamon
    ½ tspn baking soda
    1 tspn baking powder (aluminum free)
    1 tablespoon organic raw cocoa (if desired)
    2 tablespoons organic ground flaxseed meal ( trader joe’s brand is awesome)
    1 tablespoon raw Maca powder ( moon juice brand is my favorite)
    1 bag of stevia sweetened chocolate chips or 1 dark chocolate bar (roughly chopped)
    1 tablespoon of swerve ( sugar alternative)
    1 tablespoon of xylitol

    Tools needed: large mixing bowl, measuring cups, wooden spoon, small or large waffle iron, plate or cooling rack.

    Directions:
    TIP: It’s always helpful to measure your ingredients ahead ( I don’t always do this, but it helps to at least have them all out)

    In a small bowl Separate the egg yolks from eggs. Add in the one whole egg. Set aside. Grab your large mixing bowl and add in all the wet ingredients. Lightly whisk the mixture for about 30 seconds. Add in your dry ingredients (except the chocolate chips), starting with the sugars, then add in all the rest doesn’t matter the order. Mix it all up with your wooden spoon. If it looks dry, add in 1 tspn at a time of almond milk ( or water). Add in your chips. ( to your desire, I like a lot!)
    Plug in your waffle iron, use the directions on your machine( believe me they are all different)
    Start making waffles! Poor a bit of waffle mix into the maker, when the little light goes off you know they are done, but sometimes they may need an extra min. This is where your own judgment comes in. You can also poke them in the middle, and if they bounce back they are done. Note: you can make a few “tester” one and set a timer. This is always helpful.
    Place on plate or cooling rack with a piece of paper towel or parchment paper over the top to keep warm.
    Chop fresh berries for topping
    Enjoy! Add your favorite whipped cream, maple syrup, or nut butter with bacon.

    “Whipped topping”:
    (Makes 11 oz )

    Ingredients :
    3 pasture raised egg yolks
    2 cans full fat organic coconut cream (refrigerated overnight)
    2 tablespoons xylitol
    1 teaspoon of organic vanilla extract or unsweetened vanilla powder
    1 organic whole vanilla bean
    1 -tablespoons of moon juice loose probiotics ( another form of loose probiotics should work)
    Vitamix high powered blender

    Directions:
    1.Place the blender top in the freezer for about 15-20 min. Or until cold enough there is a layer of fog around the blender top.
    2.In a bowl open and separate coconut milk fat from the water. (This should be natural as you have put it in the refrigerator). Disregard the water and use for another project!
    3. Slice open your vanilla bean, in half with a sharp knife, scrape out the beans and place with your coconut fat.
    4. When your blender top is good and cold, take all the ingredients and place in the blender. On the cold setting blend your heart out ( about 15-35 seconds). Check the consistency and if it’s thick ( not too thick) transfer to airtight container and back in the fridge while you make your waffles. (You can also use this cream to have for a late night treat with berries or other goodies. )




    Gluten free chocolate waffle recipe

    grain free waffle recipe

    SAY HELLO! 

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    Source: www.heydear.co/blog

    GLUTEN FREE STRAWBERRY TOAST RECIPE || EASY FOOD | FOOD PHOTOGRAPHER NICOLE LEE



    Hello Friends,

    This quick recipe for gluten free strawberry toast is all about getting in some nutrients while also making sure your meal is tasty. No one likes cardboard. Lately, I’m into easy food, yet I don’t want to just grab those fries each time. Food can be fuss free, taste good, and make you feel great. Give it a go; this toast will change your life.

    Cheers and happy cooking

    Nicole x





    GF + DF STRAWBERRY TOAST RECIPE || NICOLE LEE

    Ingredients:

    -1 loaf of gluten free bread

    -Raw honey (2 – tablespoons)

    -Nut Butter (mixed, almond, peanut)

    -Chia Seeds

    -Fresh Strawberries (1-2 pints)

    -Toaster

    Directions:  Clean and roughly chop your strawberries, removing the stems. Set aside. Toast your bread to your hearts desire. Spread with a decent layer of nut butter, and honey. Place the strawberries on top. Finish with a sprinkle of chia seeds. Repeat for as many pieces of toast you’d like to make. Enjoy!



    CHOCOLATE GRANOLA RECIPE || GLUTEN FREE+DAIRY FREE || FOOD PHOTOGRAPHER NICOLE LEE





    Hello Friends, 

    Chocolate seems to be at the top of my food list, it is only fitting that I would try to add it to almost everything. One of my fondest memories of chocolate was when we used to live in the PNW; we would walk and get a coffee from our favorite shop. I’d order a hot double short latte and on the top they would serve it with a piece of dark chocolate. The chocolate would warm from sitting on the cup. You would have to eat it quite quickly, the melted chocolate followed by sipping your espresso left the most heavenly taste it your mouth.

    Lately, I am yearning to recreate moments of food heaven each day. It looks different now. Instead of walking to the coffee shop, I walk into the kitchen. Back then I cooked, but was still getting my bearings down. Lots of burning, lots of undercooked chicken, and lots of baking, I could do that. The baking was easy. Maybe its because the control of the ingredients lead as a guide of safety and comfort. “ Actual recipe development, seemed scary as you had to move with the food, no rules, just feelings. Food makes you feel. It’s instinctual. You are forced to do a dance, taste, smell, and engage with it. Or else you get a burned hot mess; this took me years to sort out. I just kept cooking, and trying. Lots of repetition, as I was learning I would cook the same dish every night until I nailed it! Ryan would ask “ what’s for dinner, I would say – roast chicken and veg! He replied without grumble, SPLENDID! Along with my encouraging husband, the other helper I had was “the naked chef” (AKA JAMIE OLIVER) he taught me how to: boil eggs, make curry, make soup, homemade pizza, what herbs were, and even nail a good granola. Once I sorted out how simple cooking could be, it all came together. Recipes became effortless. 

    So, I want to share my take on good ole granola, it’s easy and the best part it takes 15 min to prep!




    CHOCOLATE GLUTEN FREE GRANOLA RECIPE// (Makes about 1.5 gallon bag)

    You will need: 2 baking sheets, unbleached parchment paper, mixing bowl, spatula, small saucepan

    *INGREDIENTS: *

    • 1 cup nut butter (almond, cashew, peanut or no nutz)
    • 6 cups gluten free rolled oats
    • 6 tablespoons coconut oil
    • 1 tablespoon vanilla bean paste
    • 5 ounces high quality dark chocolate (chopped)
    • 3 tablespoons brown sugar
    • 5 tablespoons high quality coco powder
    • 1/2 cup raw honey
    • 3 tablespoons cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon nutmeg
    • 1 cup chopped almonds and cashews
    • 1/3-cup chia seeds
    • 1/3 unsweetened coconut flakes
    • 1 teaspoon sea salt (or kosher salt)

    Directions:

    Pre- Heat your oven to 300 degrees. Line your baking sheets with parchment paper. Set aside.

    Measure out ingredients, and in a bowl place: gluten free rolled oats, cinnamon, ground ginger, chia seeds, coconut flakes, brown sugar, nutmeg, chopped nuts, and salt mix a little with a spatula. Set aside. Chop your chocolate, set aside.

    Take your small saucepan and put on medium –low heat. Add your coconut oil, nut butter, raw honey, and 5 tablespoons of coco powder. Mix constantly, until melted and blended together. Take off heat, add in the vanilla paste and mix in. Pour mixture over the rolled oats mixture and thoroughly combine until the oats are completely coated. Add chopped chocolate, mix.

    Finally spread evenly over the parchment paper lined baking sheets. Place both trays in the oven, Bake for 15 min. Let cool completely for about an hour. Store in gallon bags, or mason jars. Store in the refrigerator for up to two weeks!

    To serve, you can enjoy with nut(or raw) milk, fresh berries like raspberries, strawberries, or blackberries. This granola, also tastes great over ice cream or just by it’s self!


    CHEERS, 

    NICOLE 








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    QUICK AND EASY VEGAN SNACK RECIPE // BLUEBERRIES + ALMOND MILK // FOOD PHOTOGRAPHER NICOLE LEE


    Dear Friends, 

    For today's recipe I bring you "easy peasy" as my 7 year old would say. Simple frozen blueberries and almond milk. This is made for one, but you may double, or triple or even add in extra's to make it your own. Then simply enjoy! 

    What you will need :

    1 bag of frozen organic blueberries

    1 bowl, spoon and hungry belly

    1/2 cup (or more to your liking) Fresh Almond Milk 

    Note : if you aren't vegan I would sub for 2% with a splash of raw cream, or even RAW MILK 

    Then pour blueberries in a bowl, pour milk over blueberries and watch the magic happen. The milk freezes over the blueberries and now you "almost" have ice cream.

    Cheers and enjoy!

     -Nicole 






     

     

    Strawberry-Basil and Coconut Popsicle Recipe// Arizona food Photographer Nicole Lee



    Hi! Lets start there. I wanted to take a moment and reintroduce myself. I’m Nicole. I am a photographer, home cook, Mother, jack  Jill of all trades kind of girl. Last year, I started pursuing photography full time, I had no idea “what” "where" or "how" I was going to get there. Becoming a Photographer that is. Looking back I was quite the hot mess, sometimes I still feel that way ha. But Over the last 6 months I have found some clarity in it all.

    When you first start you have a hundred people chiming in your ear, which I am thankful for. They say words like branding, Marketing, Direction, Specialize, Who are you? What are you, how are you going to be successful? What do you charge? Can you do a headstand, then 100 jumping jacks, and snap a shot of me doing one to?

    Then you have doe eyed me, blank faced and speechless…queue the crickets please…

    I had no idea how to answer any of those questions. I just thought, well I have a camera, I like to take photographs, I like food, and I like people. It is that simple. (But it wasn’t) So many other creatives make it look so simple, truth is I wasted too much time focusing on how to ‘make it' I missed all the key steps to getting there. I just got in the way of myself! I’m sure you have been there.

    Then Last April, I ended up taking the most amazing trip out to Seattle and attended the Survival Guide Workshop, by John Keatly. It saved me. I am not kidding around here folks.

    He taught us how to market, do business, charge people properly, become a real sustaining brand, and he taught me how to take a risk, to start putting my feet on those stepping-stones. We also had killer food, and pop quizzes. It’s not your average workshop. Plus, I walked away connecting to some supportive friends, some game changers who being the new girl, and they didn’t stomp all over me, they embraced the underdog.

    For the last year, I have been able to put myself out there, gain some confidence, say I’m the girl for you, (or not). I’m getting clear on who I am which; in fact you do need to know if you are a creative. What am I willing to say no and yes to, as well as be humble enough to do the odd jobs while I get my feet off the ground.

    So where am I going with all this? Well I am saying, If you are struggling creative, don’t give up, figure out what you need to get better at and find someone, anyone, or you tube how to get from here to there. Second, I’m just so freaking excited that all the little steps are coming together.

    Now go make some popsicles!!



    Strawberry Coconut Popsicle Recipe

     

    Makes 12 Popsicle molds

    Ingredients:

    4 cans full fat coconut milk (chilled in refrigerator)

    2 lbs strawberries (fresh or frozen)

    3 eggs

    1-tablespoon vanilla paste

    1 bunch fresh basil

    2- 3 cups raw sugar

    1 tsp. fresh squeezed lemon juice

    2 trays of Popsicle Molds

     

    Directions:

     

    Clean and Cut the ends of the strawberries, set aside. Measure out the sugar, the vanilla. Open the cans of coconut milk and separate the fat. Measure the fat out to 2 cups. Set aside the coconut water from the cans. Prep the basil, cut off stems and gently chop up.

    Put a large pot or Dutch oven over medium heat on the stove, place a small tsp. of olive oil, and cook the strawberries, sugar, and lemon juice together. You will want to stir frequently, until all the water comes out of the strawberries. (About 5-10 min) Add in the basil and vanilla paste. Cook for another 5 min.

    You know it will be finished when the strawberries aren’t as tart, with a strainer take out the strawberry mixture from the pot, place in a blender and blend until smooth.

    Set aside the left over liquid from the mixture.

    Put the coconut milk into the pot, add in the strawberries, cook until everything is smooth and no lumps are shown.

    Take the strawberry coconut mixture off the heat, stir in the 3 eggs, taste to see if needs more sugar, or strawberry, or even more coconut. You want a smooth creamy strawberry flavor to come through.

    Once finished, add your mixture to your molds. Freeze for 6-12 hours depending on your freezer, and enjoy!!

     


     

     

     

     

     

     

     

     

     

     

     

    easy granola and vegan whipped cream recipe



    Lets chat about business. I want to be real for a min as well; it’s not as easy as everyone says it is. Its one big game, even if you are prepared for the test.  Business is a bitch.

    Sometimes I find myself having a clear direction and path, along with creative ideas energy, then I get in the way of myself.

    I get insecure, I want approval, and I have a hard time jumping into my ideas because of the things that happened in the past. (Which I am working on not doing.) Do you know what I mean? By getting in the way of yourself? 



    For the last 2 weeks I have been on what I like to call a creative high. Upward spirals, downward spirals, and so many “great” ideas my head may burst into a thousand tiny pieces. I want to get them all done, right now, at this moment, I cant seem to get the pen to paper fast enough, I’m brilliant. And then not….

    So I say farewell to insecurity, and would like to say I’m diving off the board, into the deep end. Sink or swim, Join me on this ride?

     


    Vegan Whipped Cream

    Ingredients:

    2 Cans full fat organic coconut (chilled in refrigerator the night before)

    About ½ cup of organic confectioners sugar

    1 teaspoon vanilla paste

    An electric mixer, or kitchen aid with a whisk attachment and metal bowl

    Directions:

    Fill your metal bowl with ice, dump out after about a minute. Open your coconut milk, the fat and liquid should be separated, at this point dump the liquid in a jar and save for later. (you could make coconut water or use for a sauce) Take the coconut fat and place in the bowl, then add in the vanilla paste,  and the powdered sugar. Turn your machine on low for about 1 min then speed it up for about 2-3 min. You want to get a lot of air in there to get it nice and fluffy.

    Once you see the consistence change into airy and light , you have your vegan whipped cream. (Taste it to see if it needs more sugar. )

    Gluten free Granola:

    Ingredients :

    ¾ cup avocado oil

    6 cups old fashioned gluten free rolled oats

    1/3 cup honey or coconut sugar

    1 tablespoon light brown sugar

    1 teaspoon vanilla paste

    1 tablespoon cinnamon

    1 cup chopped roasted almonds

    1 pinch of salt

    Directions:

    Preheat the oven to 325 degrees. Line a large baking dish or cookie sheet with parchment paper.

    In a mixing bowl, whisk together; oil, honey, brown sugar, vanilla paste and salt. Once this has mixed add in the oats, nuts, and cinnamon, stir all together until combined.

    Then place evenly spread the mixture onto your lined baking sheet. Bake for 25-35 min or until golden brown. When finished, cool for about an hour, then break apart into chunks.  This can be stored up to 2 weeks (if it lasts that long!)

    Cheers Friends - Nicole