fig and almond cookies (this ones for you owm!)

these were divine! i changed the original recipe up a bit, which i got from cookinglight.com and made tastier and healthier too.
i use quinoa flour for part but feel free to just use whole wheat for that...same for the oat bran but please keep the almond meal..cause yum, its way better with it. littlefoodie scarfed down a couple for breakfast with some apples satueed in butter and blackstrap mollases so they were a huge hit there.
easy to travel with and a healthy hearty snack too!
(and pics will be up today! promise!!!!)

1/2 cup organic natural brown sugar
1/4 cup unsalted butter, melted and set at room temp
2 lg organic eggs
1/4 cup chopped dried mission figs
1/4 cup unsweetened dried cranberries
1 tsp pure almond extract
1/2 cup whole wheat flour
1/2 cup organic quinoa flour
1/2 cup organic almond meal
1/2 cup oat bran
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/3 cup toasted sliced almonds

preheat oven to 350F.
combine brown sugar, butter and eggs in a large bowl. stir in figs and cranberries and almond extract.

sift ww flour and quinoa flour into bowl. add almond meal, oat bran, baking soda and spices. add to wet mixture until just moist. fold in almonds.

drop by huge heaping tablespoonfuls on cookie sheet covered with parchement, silpat or greased.
sprinkle w/natural organic cane sugar and bake 12-15 min. cool and eat!

cashew butter cookies

yummy! try these with any nut butter...roasted almond, chashew/macadamia, sunflower, etc. we don't do peanut butter around these parts but i am sure that would be equally as yummy too!
(sorry no pictures yesterday and today...i am working on that asap!)


Ingredients:
1 1/2 cup roasted organic cashew butter (i use the tj brand..no salt)
1/2 cup natural organic brown sugar
2 large organic eggs
1 tsp pure vanilla extract
3/4 cup organic quinoa flour
1/4 tsp sea salt

Preheat oven at 350°.

in a mixer beat cashew butter, brown sugar, eggs, and vanilla. beat until combined.

add flour and salt to wet mixture and stir..knead a little with hands to combine it together.

shape into small balls..about 1 in or so. flatten with fork and bake 15 minutes.

Yield: 24 cookies

m is for mutigrain and muffins (multigrain banana nut muffins to be exact)

its been another long stretch in between posts. i've been finding it harder and harder to cook and bake how i used to with a growing boy pulling on my legs most of the day. littlefoodie has become enamored with the alphabet and letters....and EVERY time he sees a word he loves to tell me the sound it makes and say the first letter...then proceeds to "spell" in his own special 2 1/2 yr old way.
today m was the word and all day "m said muffin, m says muffin..evwey lettah makes a sound m says mulitgrain banana nut muffins". do you have this crazy leapfrog letter contraption/brainwasher? escape while you can. and yes, i do enjoy the constant conversation and curiosity but i'd like to get my baking on around here a little more than i have been...

i have been experimenting with different flours like organic spelt flour and organic quinoa flour and so far the results have been awesome. also, i have been using unsweetened almond milk in most of my baked goods and the results are incredible as well.
these muffins, despite being hearty and wholesome are very light and flaky. under bigfoodie dads supervision today littlefoodie jr. downed 3 and wanted more all day. these were definitley 2 thumbs up from the toddler palate and the parental palates gave it high ratings as well.

enjoy!

1 cup organic spelt flour
1 cup whole wheat flour
1/2 cup organic quinoa flour
1/2 cup oat bran
1/2 cup oatmeal
2 tsp aluminum free baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup unsalted butter, melted and cooled
1/2 cup unsweetened applesauce
2 large organic eggs, slightly beaten
1 cup unsweetned almond milk
2 tsp pure natural vanilla extract
2 ripe banana, mashed
1 cup crushed walnuts
1/3 cup dried blueberries (preservative free)
sliced roasted almonds

preheat oven to 350F.

sift spelt, quinoa and whole wheat flour, baking powder, and baking soda into bowl. stir in oat bran, oatmeal, cinnamon and salt.

add flour mixture to mixer and beat in on low the butter and applesauce. add eggs, almond milk, vanilla, and bananas. beat just until moistened and combined.

add in walnuts and fruit.

spoon into muffin tins and top with sliced almonds. bake for 25 min.