With high hopes to making our way to the cabin today, 1 woke up nauseous and swearing she was going to puke. Man!! So excited and then so bummed. With all the hype of one of my favorite places, Trader Joe’s, in the news, I figured I would go first hand and investigate the buzz. I had good intentions of researching, but was so side tracked by the replenished rows of Kale, which I have not been able to get my hands on for months, and the beautiful chocolate choices above the frozen goods isle, I totally forgot all about TJ’s in the news and was in my grocery store glory. Tomorrow, the weather man says it is going to be warmer than today, so…cabin here we come? Maybe. I am trying not to plan so far in advance now…sheesh!
This evening I plan to bake my newest favorite cookie. I was in an accident, a rear end, a couple of weeks ago and have been told not to run, go to spin class, or work out for 2 weeks. It is week three and still no cigar. I am to take it super easy. Super easy to me is bake cookies. Seriously, when I am stressed, I run. When I feel overwhelmed, I run. When I feel good, I run. Now, I am not saying baking is replacing my exercise regime, but it is coming pretty close. Tonight I have been given the go ahead to start running again, but for only 2 minutes at a time…that is kind of the equivalent to eating a cookie or two. My dear friend gave me this recipe. It is from Planet Organic. I have never been before, but fancy these cookies a great deal. This isn’t the exact recipe, due to lack of ingredients on my part, but nonetheless, they are pretty cosmic, that’s for sure.
Inspired by Planet Organic
2 1/4 cups barley flakes
2 cups spelt flour or kamut
1 cup sunflower seed
3/4 cup pumpkin seeds
1/2 cup shredded coconut, unsweetened (optional)
1/4 cup flax seed or flax meal
1 cup granulated unbleached cane sugar
1 tablespoon cinnamon
2 1/4 teaspoons sea salt
2 cups dark chocolate chips or 1 3/4 cups carob chips
1 1/4 cups raisins or ½ cup cranberries
1/4 cup water
1/4 cup blackstrap molasses
3/4 cup grapeseed oil
1 cup almond milk or soy
How To Play:
Preheat oven to 350°F.
Line two baking trays with parchment paper.
Combine dry ingredients : from oats to cranberries.
Combine wet ingredients: from water to almond milk.
Stir dry and wet together until just combined.
Portion cookie dough using 1/3 C measure or an ice cream scoop and place on baking tray.
Gently flatten cookies.
Bake for 15-20 minutes or until lightly browned.