So we love Food Babe. Duh, she is an amazing investigator of popular food items that we all put in our bodies or used to anyway. Tiffany and Mary got to meet her when she spoke in Virginia this winter. So cool! But Food Babe is also a wonderful cook with fab recipes.
Douglas really has a sweet tooth so I wanted to make him something tonight that we could eat on for a couple nights after dinner to satiate him. I found that in food babe’s chia pudding. It wasn’t that sweet which was refreshing! Mine was a little watery but I think it is because I used up the container of Almond Milk that I had and it was a little more than the recipe called for. But, final verdict? Sour, tasty, sweet, cinnamon…delicious.
So I was perusing the food babe’s website earlier (shocking) looking for something to satisfy my sweet tooth. I don’t crave sweets often but every now and then a girl needs some sugar! I challenged myself to attempt the below recipe for ‘healthy sugar cookies’.
¼ cup coconut oil melted (or grass-fed butter at room temp)
½ cup coconut palm sugar
1 tbsp. vanilla extract
¼ teaspoon fine sea salt
Preheat oven to 350 degrees
Mix all wet ingredients together and combine well
Slowly pour dry ingredients into wet ingredients and mix well
Drop a tablespoon of dough on a parchment paper lined cookie sheet
Bake cookies for 8-10 mins (until edges are golden brown)
As cookies are cooling, sprinkle with a little coconut sugar after baking if desired
Cool cookies for at least 5 mins before serving
(Alternatively, if you are cutting out shapes, refrigerate dough for at least 1 hour and then roll out using a rolling pin and additional almond flour and bake the same way)
***Please use all organic ingredients if possible***
I changed a couple of things. I doubled the recipe (because, why not?) except used only about three and a half cups of the almond meal. I also added 5 oz of dried unsweetened tart cherries at the last minute. I baked them about nine minutes and OMG I am blown away. They’re nutty, chewy, gooey, sweet, and buttery. So tasty! I will say they are nothing like a traditional ‘sugar’ cookie so I will probably tell my husband it’s something else so he won’t have expectations of a white disk coated in sugar and filled with chemicals. But all in all, fabulous recipe and the tangy cherries added a nice pop!
Heat oil in saucepan then sauté onion until soft. Add garlic. Mix in broccoli, carrot, mushrooms and chicken broth. Bring to a boil. Simmer and reduce heat for about 20 minutes until vegetables are tender and cooked through. Pour mixture into Vitamix or blender and enjoy!