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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APPLE PIE TART RECIPE | GLUTEN FREE || BY NICOLE LEE


Hi Friend,

This was one of those recipes that ALMOST got the best of me. The pie dough was trickier than expected and it fell apart numbers of times. BUT I persisted and after many failed attempts I finally succeeded. The final results were well worth all the trouble I went through. The base for this recipe was inspired and adapted from Joy the Baker’s pie method. I am a huge fan of Joy and HONESTLY we wouldn’t be sitting here talking about PIE if it wasn’t for HER and HER pie method! There is something about the milk and butter combo that really worked with the gluten free flour, it held together and really behaved itself. Joy uses butter and buttermilk as part of the pie dough recipe, since I don’t use dairy at all (except eggs) in my recipes I had to come up with an alternative to both. So instead I used vegan butter sticks which work great, and after some experimentation coconut milk with ACV equates to buttermilk beautifully. When this tart comes out of the oven about 20 min after cooling dollup with your favorite vanilla ice cream (vegan or not) and dig in.

Now let’s get baking.
Cheers,
Nicole


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GLUTEN FREE APPLE PIE “TART” RECIPE:

GLUTEN + DAIRY FREE PIE CRUST INGREDIENTS:
2 sticks (8oz) vegan earth balance soy free butter sticks (cold)
2 ½ (12 oz) Bob’s red mill gluten free flour (blue bag mix)
1 tsp xanthan gum
Small pinch of salt
1 can full fat COLD coconut milk
1 tablespoon apple cider vinegar
½ cup cold coconut milk( full fat) mixed with ACV (see notes in directions)
Unbleached parchment paper
Large cheese grater
Medium / small round tart pan
1 baking sheet
1 lb of dried beans

APPLE TART FILLING INGREDIENTS:
6 organic apples (golden delicious work great)
Lemon juice as needed (about 1- 2 tablespoons)
Pinch of salt
1 tsp organic vanilla extract
¼ cup organic coconut sugar
¾ tsp organic ground ginger
1 tsp organic ground cinnamon
Egg wash, (1 egg beaten with 1 tablespoon of cold water )

PIE CRUST DIRECTIONS:

PREP AHEAD; Put your can of can of coconut milk and butter in the fridge overnight. Put About a half an hour before you make your dough stick it in the freezer with wrapper on.

  1. Take your cold can of coconut milk and add 1 tablespoon ACV (apple cider vinegar) to it and whisk until smooth, put back into the fridge to keep cold.
  2. In a large wide bowl, whisk all your dry ingredients, your flour, 1 tsp xanthan gum, pinch of salt.
  3. With a large cheese grated grate your frozen vegan butter over the bowl of dry ingredients, then with your fingers gently mix together and once incorporated you should have pea sized flakes, don’t worry if they aren’t all even its okay if its wonky!
  4. Grab your coconut milk avc mix, measure out ½ cup, make a well in the middle of your mixture and dump in the mix and continue to fold together until combine. It's going to be a bit wet so on a clean work surface dust out some GF flour and place your dough over it, gentle need into a disk. Refrigerate for 1 hour or 24 hours if your making later.
  5. After dough has chilled, preheat the oven to 425 degrees. We are going to BLIND bake a pie crust.
  6. On a clean work surface, toss on some GF flour and GENTLY roll out your dough. Be sure to have your tart dish ready next to you. Roll out the dough and gently place over your tart dish. IF it breaks use your fingers to mold it back together, its okay just go with it. If it does need putting back together after you mold it, pop in the freezer for 10 min.
  7. Grab a baking pan and some parchment paper. Take out your pie crust, poke with fork all over. Then completely cover and wrap with parchment paper and place on the baking sheet. Take one more sheet of paper and put it over the pie fill with your dries beans.
  8. Place in the oven for about 12-15 min or until the bottom of your crust sets and does not bubble. Take out the beans and paper.
  9. LOWER the OVEN to 350 degrees Let cool. Meanwhile make your pie tart filling.

FILLING DIRECTIONS:

  1. Clean, core and thinly slice your apples. Place in a bowl and add 2 tablespoons lemon juice to them. It’s your choice if you want to leave the skin on, for this recipe I did. (if you take the skin off you can make a crumble for the top)
  2. In a small bowl whisk your sugar, pinch of salt, ground cinnamon and ginger.
  3. Take your sugar mix and mix it with the apples, add in your vanilla and combine.
  4. When your crust finished place the apples inside with skins up and smoosh together side by side lining the whole tart. Break up 1 tablespoon of vegan butter and place it sporadically around the top of the pie.
  5. Take your egg was and wash all the crust edges with a brush. Wrap in parchment paper once again so the crust does not burn. Bake for 30-45 until the apples are soft. And about 25 min in you can take off the paper and bake the remaining time without.
  6. Once finished baking place on a cooling rack for 20-30 min, serve warm with your favorite vanilla ice cream or whipped cream!

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

GLUTEN FREE APPLE TART RECIPE

KITCHEN CONVERSATIONS || ARTIST FAWN DEVINEY || BY PHOTOGRAPHER NICOLE LEE



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Hello Friends,

A few months ago, Fawn Deviney graciously invited me into her home to photograph her. We had the most effortless conversation about life, artistry, and her passion for helping Artists seeing their own potential.

When I arrived she greeted me with a kind smile and big hug. Duce her english bulldog soon followed suit, stealing the show with his effortless charm. He followed her like a young pup following his mother. Aromas of fresh cut grass, candles and coffee filled the air with warmth and coziness. Fawn lead me into the house, making our way to the kitchen where we began our conversation. She offered me a warm cup of coffee with coconut cream, as we drank our coffee we started to chat about her story.

Fawn shared about her photography journey over the past 8 years which has shifted and changed into what it is today. A budding business with hope and dreams, encouraging others to do the same. She went into detail sharing how she stripped layers of old notions, which helped find her truth with a love and passion for being an Artist. When she spoke, her love of others and finding a way to help them see their potential shined through. She expressed “Encouraging Artist’s to Value their work, it’s one of my misson’s right now”. She used to think the only way to be successful was through a traditional degree.(I want to underscore, she in fact has a degree in Social Work ). Breaking free from social norms, it seemed she found her soul pulling her toward Art and Photography. Realizing “SHE IS GOOD enough to be an ARTIST, and IT IS REAL WORK. Starving artist shouldn’t be a thing, when you believe in your WORK and WORTH people will follow suit.” - FD

Fawn is nothing short of an old soul with elegant poise and passion for her work and others. She is one of those Women that leads through grace, gumption, poise, and initelect. Which is something we all should be taking notes to learn from. The thing I was most impressed with Fawn, is her love for other people, and how grateful for every moment in her career BIG and SMALL.

Fawn Deviney, is an Artist, Photographer, Stylist, and now Gallery Owner. She lives and resides in Phoenix, Arizona. Below are photographs of our time together, enjoy!
Cheers,
Nicole

FAWNS WORDS:

*“Part of me is still has a childlike wonder as an Artist”. “It’s my Mission right now to encourage Artists to value their work”. “SHE IS GOOD enough to be an ARTIST, and IT IS REAL WORK. Starving artist shouldn’t be a thing, when you believe in your WORK and WORTH people will follow suit.” - FD


A few of Fawns favorite things:

Mastering the art of French Cooking -Julia Child GEM WATER : Goop.com Lacy Phillips Free and Native Daily rituals of warm Coffee, writing and reading.



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AN ODE TO THE SUMMER SMOOTHIE || VEGAN SMOOTHIE RECIPE || EASY BERRY SMOOTHIE || NICOLE LEE


HEY YOU GUYS,

Summer is coming to a close. We are soaking up every last bit, and eating all the berries we can get our hands on! Asher came up with the SIMPLEST SMOOTHIE RECIPE so I thought I'd share it here as a final ode to the SUMMER SEASON. 

HAPPY LABOR DAY FRIENDS x 

Nicole 



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vegan berry recipe
vegan smoothie recipe

ASHER'S SMOOTHIE RECIPE

INGREDIENTS:

1 cup ice
2 cup frozen blueberries
1 cup fresh strawberries
1-2 cups organic light coconut milk (from can or carton)
1 tsp vanilla extract,
2 bananas

DIRECTIONS:

In your blender place all the ingredients - blend until smooth- if not getting smooth add a bit more milk - blend more and enjoy! TIP: I put the leftover in popsicle maker to make popsicles.


vegan berry smoothie recipe

vegan berry smoothie recipe

SMOOTHIE

vegan berry smoothie recipe

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DOUBLE CHOCOLATE VEGAN WAFFLE RECIPE|| GLUTEN + DAIRY FREE RECIPES || BY NICOLE LEE


DOUBLE CHOCOLATE VEGAN WAFFLES RECIPE

HI friends! It’s been a while. My apologies for that, I hope you feel I  haven’t abandon you. We’re at the start of a fresh new season over here in our little “Team Lee” world. Which I’ve been talking a lot about on Instagram. I have also taken the plunge on going FULL TIME on, developing recipes, photographing, blogging, running this little business and diving into Culinary School. Whoosh that sounds like a lot but it's the best kind of BUSY I’ve had in a LONG TIME. The kind where you are tired but have SO MUCH energy. Which I really believe is from following your heart and not your head, being align to your universal path. Anyone with me?

One of the recipes I have been working on is Double Chocolate GF Vegan Waffles. (my sister advises I work on the name) Until, that happens we'll stick with it. When I made these waffles the first time, it was a Sunday morning, I was half asleep still sipping on coffee to wake me up. I nailed the recipe. Which was a miracle. But then when I went to make them later in the week I BOTCHED them because I didn’t trust the recipe I wrote down. So silly really. I'm remembering that going with your GUT is always a good idea! Recipe testing takes time, and I appreciate you waiting ever so patiently while I figured it all out!

NOW, LETS GO COOK!

-Cheers,

Nicole x


DOUBLE CHOCOLATE VEGAN WAFFLES RECIPE

DOUBLE CHOCOLATE GLUTEN FREE WAFFLES RECIPE

INGREDIENTS ( plus tips) :

1 cup gluten free flour ( bob’s red mill 1 to 1 mix )
1 ¼ cup white rice flour ( sweet or reg works)
¼ cup organic cocoa powder
1 bob’s red mill vegan egg
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon organic cinnamon
⅓ cup swerve alternative sugar or organic raw turbinado sugar
⅓ cup of earth balance vegan butter ( or mix half light evoo + coconut oil together )
1 tsp vanilla extract
1 ½ - 2 cups unsweetened almond milk
1 cup unsweetened dark chocolate chips

DIRECTIONS :

1.Measure out your dry + wet ingredients.

2.In a small bowl make your vegan egg, mixing 2 tablespoons of vegan egg dry mix with 1 tablespoon water and set aside. (If you are new to making vegan egg look at the package for directions).

3.On low heat melt your oil, add in the the sugar, vanilla and chocolate powder. Transfer to a small bowl and whisk until combine.

4. Mix in the almond milk so the milk slightly warms.

5. With a wooden spoon combine wet + dry ingredients in a large mixing bowl. If the mix looks dry add 1 tablespoon of almond milk, or if looks wet add a 1 tablespoon of gf rice flour. Then add in the chocolate chips. Mix.

6. Preheat your waffle maker. Cook the waffles according to your makers directions.

TIP: Put the oven on warm and place the waffles that have finished cooking in the oven to stay warm while I cook the rest! Finally, serve with whipped cream and berries! Enjoy.

THIS POST WAS NOT SPONSORED BY BOB’S RED MILL, I SIMPLY LOVE THEIR PRODUCTS!!



DOUBLE CHOCOLATE GF VEGAN WAFFLES RECIPE

DIY GHEE RECIPE || BY NICOLE LEE



So what is GHEE you ask? Essentially, Ghee is clarified butter. During the cooking process the milk proteins separate from the butter leaving you with ghee. This stuff is liquid gold, it’s used for cooking veggies, baking, and of course adding to your bulletproof coffee. Packed with Vitamins, Ghee is really a superfood! It’s also the simplest thing to make at home.


DIY GHEE RECIPE

DIY GHEE RECIPE

NOTE: It’s really important to use high quality grass fed butter, this is key to getting the recipe just right. Also, if you are allergic to dairy stay away from GHEE. There are trace amounts of milk solids in it and may cause a reaction. If you are reintroducing dairy into your diet, this is a great food to start with. My only advice would be to go slow and small tiny amounts, over weeks or even months. But we can get into that another time!

Ingredients:

1 pound grass-fed butter (at room temp)

Tools:

Wide mouthed sauce pot
Metal strainer
Cheese Cloth
Metal spoon
Wooden Spoon
Jars with lids for storing

Directions:

Heat your pot on low heat. Add the butter. Let the milk solids bubble to the surface. Skim the bubbles until there is just a layer of protein at the bottom of the pot. It will brown slightly, watch it carefully so you do not burn it. When the solids are fully separated turn off the heat. Put the cheesecloth over the metal strainer, then strain your melted butter through the strainer into your jars. If it looks cloudy strain again. Then put the lid on and store in the fridge. It will become solid and creamy. If you don’t wish to have it creamy keep it on the counter and in about 24 hours it should turn from oil into a thicker consistency.

Happy Cooking friends x Nicole


DIY GHEE RECIPE

This recipe was adapted from the BULLETPROOF DIET COOKBOOK


GRAPEFRUIT TEQUILA COCKTAIL WITH MINT || EASY COCKTAIL RECIPE || BY NICOLE LEE


Hi Friends,

Can you believe we are almost to the 4th of July? It’s one of our favorite holidays, usually we spend the day in the pool or by the beach, have lots of yummy food, drinks and of course enjoy fireworks! What are your plans friends?

For drinks we usually have some fancy lemonade for the kids and “skinny” cocktails for adults. I’ve come up with this Blanco Tequila recipe that you can easily add to, or swap out things like the Cointreau and it still tastes great! Enjoy...


skinny grapefruit margaritas recipe

RECIPE: GRAPEFRUIT BLANCO “SKINNY” MARGARITAS | MAKES 1-2 Servings

INGREDIENTS: 2 oz High quality blanco tequila.
(I love @casamigos #NOTSPONSORED JUST A FAV)
3 -oz fresh squeezed GRAPEFRUIT juice,
ROCKS ICE ( as many fit in your shaker) or LOTS OF CUBED
Fresh mint leaves
Cocktail Shaker
2 oz San Palegrino
1/2 oz Cointreau liqueur

NOTE: Because of the vanilla notes in this tequila, it’s smooth and unlike other tequila's there isn’t that tequila STING in this drink.

DIRECTIONS: In your shaker place MINT, then MUDDLE the mint with tamper, add your ROCKS ICE, tequila, grapefruit juice, + cointreau. Place lid on. SHAKE FOR 1-2 min until it’s soooooooooo cold!!. Poor into GLASS over rocks ice and enjoy!!


easy tequila cocktail recipe

fourth of July diy cocktails

SAY HELLO! Fill out the form below, we'd love to hear from you!

-Nicole


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


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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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