Coconut Macadamia Nut Cookies (Vegan, Gluten Free)

It's that time of year again. Back to school time. How did this happen? Isn't still July? In my head it is. Don't get me wrong I am as excited as the next person about apple crisp and butternut squash soup and pumpkin everything... just not yet. I'm not ready to let go of summer flavors. Let's savor them as long as we can, shall we? 

Before I left for Austin I raided my pantry to try and use up everything I could so that I would have less to pack or God-forbid throw away. I did quite a bit of experimenting and these cookies were one of my successes (along with some vegan double chocolate espresso cookies that will be posted as soon I can make another batch and photograph them). These cookies are soft and chewy and full of nutty, tropical flavor. And as always are made with only real, wholesome ingredients.

Coconut Macadamia Nut Cookies

Adapted from this recipe.

• 1 Flax Egg (1 Tablespoon Ground Flaxseeds mixed in 3 Tablespoons warm water)
• 3 Tablespoons Coconut Oil, Melted
• 1 Vanilla Bean, Scraped or 1 Tablespoon Pure Vanilla Extract
• 1 1/4 Cup Almond Meal
• 1/2 Cup Unsweetened Shredded Coconut
• 1/3 Cup Dry Sugar (I used Coconut Sugar)
• 1/2 Teaspoon Baking Powder
• Pinch of Salt
• 1/2 Cup Chopped Macadamia Nuts

Makes 12 Cookies.

Start by making the flax egg in a small bowl and set aside. Next, in a medium bowl, combine almond meal, coconut, sugar, baking powder, salt and nuts; set aside. Whisk flax egg, add coconut oil, whisk again, add vanilla and whisk again. Add wet mixture to dry and stir until just combined. Chill dough for 30 minutes. 

Preheat oven to 350 degrees. Remove dough from fridge and form 12 flat rounds with the dough. Place on parchment paper or Silpat. Bake 8-10 minutes or until golden brown. Allow to cool for about 5 minutes before consuming. Enjoy the last tastes of summer.

How do you feel about the fact that September is right around the corner?

Coconut Vanilla Mango Granola (Vegan)

I don't have a car. I can't remember if I've shared that fun fact on the blog before, but now you know. I sold my little hatchback just over a year ago now. Nine days out of ten I don't miss it. It's definitely cheaper not having to worry about paying for gas or car insurance or general maintenance. And I definitely live my life much differently now. 

I love how on Saturday mornings I walk the three and a half miles to the farmer's market to buy local produce, knowing that I'm leaving a minimal carbon footprint. I love my mile walk to and from work each day. I love how walking everywhere forcing me to slow down. It forces me to stop and smell the roses and notice things I never would have noticed before. I think it's good for the soul to go for a long walk with no ipod blasting your ear drums. I think it's good to give yourself time with well, yourself, to just listen to the thoughts bouncing around in your head. We don't do enough of that these days.

I was inspired to make this granola yesterday when I walked to our local natural food store, Mountain Mama's. In their bulk section they had some Vanilla Macaroon granola that looked and sounded delicious. I decided to make my own version and add some fruit to it. So I began searching the store for tasty ingredients. About an hour later I was cursing myself for getting so inspired to buy what ended up being twenty pounds of ingredients (for other recipes, too). Let me tell ya, walking three miles back from the store both up and downhill with twenty pounds on your back is a great workout. My legs are still a little sore. 

This granola features two different type of oats: old fashioned and barley flakes. It also has ground flax seed, sliced almonds and giant shreds of coconut creating a wonderfully hearty breakfast. Enjoy it with almond milk or use it to top your next smoothie bowl.

Coconut Vanilla Mango Granola

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Agave Nectar
• Seeds from 1 Vanilla Bean 
• 1 Cup Old Fashioned Oats
• 1 Cup Barley Flakes
• 1/2 Cup Sliced Almonds
• 3 Tablespoons Ground Flax Seed
• 1/2 Cup Unsweetened Coconut Flakes
• 1/4 Cup Unsweetened Dried Mango, Finely Chopped

Makes approximately 4 cups.

Preheat oven to 275 degrees. In a large bowl, combine coconut oil, agave and vanilla. Add in the rest of the ingredients, mixing until it's fully coated by the oil mixture. Spread the granola onto a cookie sheet in a thin layer. Place in the oven and bake for approximately one hour, stirring occasionally. Once the granola looks evenly toasted, remove from oven and allow to cool. It will get crunchier as it cools. Consume once it has cooled and store any extra in a mason jar at room temperature. As always, be sure to enjoy.

What's your favorite granola flavor?

Mocha Coconut Chia Frappe & Pudding (Vegan, Gluten Free, Grain Free)

I know, I know. You're probably thinking, "Seriously Joy? Another chia recipe?" But you know what? I've waited over a month to post another one. Plus this is two recipes in one. Plus it involves chocolate and coconut and it's healthy. So can we just momentarily look past my chia seed obsession? Mokaythanks. 

[I need to buy smaller mason jars apparently.]

I worked at Starbucks for over three years. I saw the crazy in people's eyes when they found out it was Mocha Coconut Frappuccino season. Or even worse, when the season ended *shudders*. But to all you frappuccino lovers out there, be prepared because this is going to put your favorite drink to shame, both in flavor and most definitely in health. This is made with real coconut, real chocolate and it tastes real good. So let's get to it!

Okay, so you have two options. You can either enjoy this as a pudding or as a drink. The choice is up to you. Spoon or straw? Let's start with spoon.

Mocha Coconut Chia Pudding

• 1 Cup Coconut Milk
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Adjust sweetness if necessary. Pour the pudding into a bowl and refrigerate for a few hours or overnight. Serve and enjoy.

Now for the frappe, it's not too different...

Mocha Coconut Chia Frappe

• 1 Cup Coconut Milk
• 1/2 Cup -1 Cup Ice (depending on how icey you like it)
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Pour into a cup, add a straw if you like, sit back and enjoy your frappe.

Other options!

-If you're not a fan of coffee or don't want all the caffeine, feel free to leave it out, it'll still taste great.

-To make your frappe or pudding a little fancy, toast up some shredded coconut and sprinkle it on top. (To toast coconut, just toss some in a small skillet and toast over medium-low heat. Be sure to stir it around so it doesn't burn, it'll toast quickly).

Are you a frappuccino fanatic?

If so, what's your favorite flavor?

Berry Coconut Smoothie Bowl (Vegan, Gluten Free)

Summer has finally come to Colorado! And it is in full swing, let me tell ya! So far it's been in the mid 90s everyday this week with no signs of stopping. I love it! But unfortunately, this also means wildfires. There have been/ are three fires today, so please keep the people in those areas in your prayers.

Today, I'm very excited to share with you one of my favorite summer breakfasts. It's loaded with nutrients, but you feel like you're eating an ice cream sundae....okay that's a bit of an exaggeration, but it is sweet and creamy! I love smoothies, perhaps more than the average person, but sometimes I miss chewing my food, plus there's just something about eating breakfast out of a bowl with a spoon, you're just supposed to. So I present to you: the smoothie bowl. 

What I really like about smoothie bowls is that they keep you full for a long time and you get to start your day loaded up with vitamins and minerals. Plus it's cold and refreshing and all around wonderful. You can really make these using whatever ingredients you like, but today I'm going to share the recipe for what I've been eating the past two mornings because it's delicious and I'll probably eat it again tomorrow morning.

Berry Coconut Smoothie Bowl

• Half a Banana, frozen
• Heaping 1/2 Cup Frozen Berries (I used a mix of raspberries, blackberries and blueberries)
• 1 Cup Coconut Milk
• Sprinkle of Old Fashioned Oats
• Sprinkle of Ground Flax Seed
• Sprinkle of Unsweetened Shredded Coconut
• Sprinkle of Raw Sliced Almonds

Makes 1-2 Servings.

Place banana, berries and coconut milk in the blender. Blend until smooth, you want it to be very thick and creamy in texture. Pour into a bowl, sprinkle on the toppings and enjoy! Simple as that.

What are some of your favorite summer foods?

French Toast with Fresh Strawberry Sauce (Vegan, Gluten-Free)

Weekend mornings are for slowing down and enjoying a delicious breakfast that you normally don't have time for. It's about spending time with your family or roommates who are usually rushing past you on their way to the next place or appointment. So do yourself a favor this weekend. Sit back and relax. Go for a walk. Breathe in the fresh spring air. Make this super easy and delicious french toast!

French Toast

• 3 Ripe Bananas
• 1 1/4 Cup Coconut Milk
• 1 Tablespoon Pure Vanilla Extract
• 1 Teaspoon Cinnamon
• Approximately 12 slices of toast (make sure it is either vegan and/ or gluten free)

Makes approximately 6 servings.

Blend all the ingredients together in a food processor until it becomes a smooth consistency. Transfer to a bowl or square pan. One at a time, dip the slices of bread in the batter, flip to ensure the slice is fully coated. Place slices on griddle or greased pan and cook approximately 1-2 minutes on each side on medium-low heat. Once cooked, remove from heat and top with strawberry sauce, shredded coconut, sliced almonds, chocolate chips, plain 'ol butter (vegan) and syrup... you name it. Get creative.

Fresh Strawberry Sauce

• 1 Pound of Fresh Strawberries
• 2 Tablespoons Pure Vanilla Extract OR
• 1 Lemon, zested and juiced
• 1 Tablespoon Pure Maple Syrup, Agave or Honey for Non-Vegans (Optional. You may find that your strawberries are sweet enough that no additional sweetener is needed)

Rinse strawberries and cut off the green leaves. Place strawberries in a small pot over low heat and cover. Once the strawberries have started releasing juice and becoming soft, add the vanilla or lemon. Stir, replace cover and allow to continue heating, stirring occasionally. After approximately ten minutes, remove from heat and mash the strawberries with a potato masher until you've reached the consistency you want (keep in mind, the sauce will set and thicken once removed from heat). If you'd like a thinner, more syrup-like sauce, transfer strawberries to a food processor and puree until you've reached the desired consistency. Pour over french toast, pancakes or waffles and enjoy!

How do you plan on spending the first weekend of spring?

Peace & Love,

Joy

Mango Ginger Coconut Ice Cream (Vegan)

Looking for something refreshing, cool and creamy that you don't need to feel guilty about? Look no further! This "ice cream" takes all of five minutes to make and it doesn't require an ice cream maker.

Mango Ginger Coconut Ice Cream

• 1 Heaping Cup of Frozen Mango, chopped
• 1/2 Cup of Full Fat Coconut Milk
• 1 Teaspoon Agave (or to taste)
• 1 Teaspoon Freshly Grated Ginger (or to taste)

Place all ingredients in a food processor. Mix the ingredients together, I like using the "cream" setting. Continue mixing until the desired consistency is reached. I find that I like it better with a few mango bits left intact or you can add some mango bits on top as a garnish. Serve immediately for a soft-serve consistency or freeze for a firmer texture. If you do put it in the freezer, I find it's best to take it out a few minutes before serving to allow it to soften slightly. Enjoy!

What's your favorite flavor of ice cream? Do you prefer fruity or chocolate-y?

Peace & Love,

Joy