Lemon-Kissed Blondie Bites (sugar-free, soy-free, gluten-free option)

1/2 cup raw cashews
3/4 cup rolled oats (use certified gluten-free for that option)
1 cup pitted dates (I use honey dates)
1 1/2 - 2 tsp lemon zest (can reserve some for coating, if using)
1 1/2 tsp freshly squeezed lemon juice
seeds scraped from one vanilla bean (see note; or 1/4 - 1/2 tsp pure vanilla extract)
couple pinches sea salt (about 1/8 tsp, wee scant)
2 - 3 tbsp unsweetened shredded coconut (as desired)

Optional coating:
Extra lemon zest (about 1/2 tsp; optional)
few teaspoons (each) coconut and oats

In a food processor, add the cashews, oats, dates, zest, lemon juice, vanilla seeds, and salt and process.  At first it will appear as if nothing is happening, and the mixture is just whirring around crumbly, but soon it will start to become sticky (patience my pretties)!  When you see it start to become a little sticky, add the coconut and process again.  Continue to process until it forms a ball on the blade.  Stop, and then remove the dough.   Take small scoops of the dough (about 1 - 1 1/2 tbsp in size) and roll in your hand.  Repeat until you have used all of the dough.  If using coating, mix ingredients in a small bowl. Toss or roll the balls in the coating if using, and refrigerate.  Eat and repeat often. :)

Makes 14-16 dough balls.

Notes:
1) To remove the vanilla seeds from the bean pod, slice the bean down the outer side using a sharp tip knife, to open up lengthwise.  Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and then add seeds to processor.  The pod can be discarded or kept to infuse flavor in other dishes.
2) The texture of these bites is somewhat soft, but firms with chilling.  For a firmer texture, add another 2 tbsp of rolled oats.
3) These are excellent to pack in school lunches (where nuts are permitted).

Super-Charge Me! Cookies

Photo credit:  Celine Steen, havecakewilltravel.com

Recipe from eat, drink & be vegan wheat-free, soy-free

I created these cookies after one of our daughter's soccer games. All the kids were given an enormous commercial cookie that was full of hydrogenated fats, white flour, white sugar - and the cookie weighed 1/4 lb! Looking at the nutritional information on the cookie, I thought "we don't need to super-size our kids' food... we need to super-charge it! I got to work straight away, and then gave our kids these delicious AND healthy cookies.


1 cup rolled oats or quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic neutral-flavored oil

Preheat oven to 350°F (180°C). In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.  Makes 11-12 cookies.