heartyspoonful

"She must escape somehow, be alone somewhere."

- Virginia Woolf

• 1 cup flour (I used whole wheat and spelt; all-purpose will work, too)
• 1/3 cup coconut sugar
• 1/3 cup cocoa powder
• 1/2 tsp baking powder
• Chocolate chips (as much or little as you want)
• Pistachios (or pecans)

Wet Ingredients:

• 1/4 cup maple syrup
• 1/4 cup peanut butter or almond butter (I've used both)
• 1/4  cup almond mylk
• 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
• 1 tsp vanilla

Prepare the flax eggs first by mixing ground flax with water and set aside for 10-15 minutes until thick.

In a medium bowl, mix together the rest of the wet ingredients until smooth.

In a separate bowl, sift flour, cocoa powder and baking powder. Add in coconut sugar and mix.

Pour wet with the dry ingredients. Add the flax eggs and mix. Add chocolate chips. Be careful not to over mix.

Chill in the refrigerator for at least 30 minutes.

Preheat oven to 350F. Line a baking sheet with parchment paper or Silpat.

Using an ice cream scoop, scoop cookie dough into the baking sheet. Top with more chocolate chips and pistachios.

Bake for 12-15 minutes (mine baked at 12). Let cool on a wire rack. Serve warm.

For storage, use an airtight container. Cookies will stay fresh for up to 3 days (so share!). 

Enjoy! xx
 

"There are times to stay put, and what you want will come to you, and there are times to go out into the world and find such a thing for yourself."

- Lemony Snicket

"I will go on adventuring, changing, opening my mind & my eyes, refusing to be stamped & stereotyped. The thing is to free one's self; to let it find its dimensions, not be impeded. Yes, I will be free & entire & absolute & mistress of my life."

- Virginia Woolf 

I told myself enough with the resolutions already. I do not have the resolve or willpower to push through goals set at what I was taught to believe as a rather "significant moment". Mindfulness, that is what it comes down to. Obviously, I still think it is important to think about goals you want to reach in a year or so, to digest those dreams with your current situation. But there is absolutely no pressure to set goals on the first of the year. I usually set intentions at the beginning of every month, small things that I want to work on and focus on short-term. If I failed at something, then I work harder the following month. I randomly set goals, too. Or remove intentions and plans that no longer add any happiness or fulfillment to my life. There is no rule as to how you should welcome a new year.

Truth be told, I have not given much thought as to what my intentions are in the short- or long-term. There are few minor goals that have been circling my brain, but what I really want is to live a full life this year. For it to be as meaningful as possible. For me to swat away pestering thoughts that are of no use to me. For me to complain less about things I have no control of and instead to be grateful for and enjoy what currently is. Not so concrete, but I am working on it. As for my simple intentions, they are all rather silly, but for me, I think these will all help cut down my "inefficiencies" and increase daily joy:

• No laptop in bed rule, especially before bed. It is embarrassing to think of the number of times I have fallen asleep with a show on Netflix playing and waking up in the middle of night to see a black screen, Netflix having decided to go to sleep. 
• Try out pottery in the spring/summer. I even found the school and all. Finally. This has been a few years in the making. And no, I was definitely not inspired by that scene from Ghost. 
• Take little outings to museums and galleries more often. I visited museums only twice in 2017. Do you know how sad that makes me feel? Unacceptable. 
• Meditate every single day. A few weeks strong, I can tell you. Except, last night, I reckon I was actually half asleep for the most part. Work in progress. 
• Buy with purpose. My shopping was horrendous in 2017. I look at certain things I bought and feel a heartburn piercing my insides. All beautiful things, but some are rather unnecessary. If an item will not be used within the week or month, I will (try) not to buy it. I have to stop with the "what-if" scenarios. The what-ifs only happen if I make them happen anyway (and I was and am still bad at that). 

That's that. I guess if you got this far, you are already feeling impatient. Where the hell is the recipe already? I am getting to it, okay? Before the year ended, I made vegan chocolate donuts sweetened with dates and frosted with cashew butter. Every bite was worth it.

Also, I do intend to bake more this year. I thought I outbaked myself over the holidays... but, nope, I am itching to bake again, even right this moment. *control yourself, come on*


Vegan, Gluten-Free Baked Chocolate Donuts with Cashew Frosting 
Yields 6 donuts

Ingredients:

• 1/4 cup nut butter of choice (I used cashew butter)
• 1/2 cup plant-based mylk of choice (I used almond milk)
• 12 medjool dates, soaked in water to soften
• 1 tsp vanilla
• 1/4 cup almond flour
• 1/2 cup gluten-free oat flour
• 1/4 cup dark chocolate powder (or cacao powder)
• 1/4 cup dark chocolate chips
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• Pinch of salt

For the frosting:

• 1/4 cup cashew butter
• 1/2 tbsp dark chocolate powder
• Date paste, to sweeten (I blended 2 medjool dates with warm water until runny) 

Preheat oven to 350F. Oil doughnut mould with coconut oil and set aside.

In a food processor, process nut butter of choice, plant-based mylk, medjool dates and vanilla until smooth.

In a bowl, mix together the flours, dark chocolate powder, dark chocolate chips, ground cinnamon, baking powder and salt.

Mix the wet with the dry and combine until well incorporated.

Transfer the mixture into the prepared tins, making sure to fill completely. The dough should be thick and not too wet. Add more flour or liquid as required.

Bake for 20 minutes. Once baked, let cool on a wire rack before removing the donuts from the mould.

As the donuts bake, prepare the frosting by mixing the cashew butter, dark chocolate powder and date paste together. As I wanted a thicker frosting, I didn't add that much liquid. If you prefer a glossier frosting, feel free to add maple syrup or almond milk instead of date paste.

Add frosting onto the donuts once cool. Make sure that the tops are well covered.

"We are what our thoughts have made us; so take care about what you think. Words are secondary. Thoughts live; they travel far."

- Swami Vivekananda

"So plant your own garden and decorate your own soul, instead of waiting for someone to bring your flowers."

- Jorge Luis Borges

• 1 15 oz can chickpeas, drained & rinsed
• 1/2 cup smooth natural peanut butter
• 1/4 cup maple syrup
• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
• 1 tsp cinnamon
• Pinch of salt
• 1/4 cup to 1/2 cup jam (recipe below)

Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

In a food processor, pulse chickpeas, peanut butter, maple syrup, cinnamon and salt together until smooth. Once smooth, remove the blade and add the flax eggs. Stir until well combined.

Pour the batter into the prepared loaf pan. Top with jam and with a knife, swirl around the top.

Bake for 30 minutes or until the edges are golden and crispy. Cool before slicing. Store in fridge.

Enjoy! xx


Berry Medley Chia Jam

Ingredients:

• 2 1/4 cups frozen fruits (blueberries, blackberries, cherries)
• 4 tbsp maple syrup
• 3 tbsp chia seeds
• 1 tbsp lemon juice

 In a small sauce pan, heat frozen fruits until softened.

Next, add maple syrup and chia seeds and stir in low heat. Mix until thick.

Add lemon juice and lower the heat.

Let cool before transferring. Store in fridge for up to 4 weeks.

"I'm starved for connection, not attention."

- Anonymous

"I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see."

- John Burroughs

• 2-3 ripe bananas, depending on size
• 1/4 cup tahini (or nut butter of choice)
• 1-2 tbsp brown rice syrup (or maple syrup), depending on sweetness desired
• 6 tbsp aquafaba
• 1/2 cup + 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Cinnamon
• Pinch of salt
• Add ins: Chocolate, medjool dates

Preheat oven to 350F. Line a regular loaf pan with parchment paper and set aside.

In a medium bowl, mash bananas. Then mix tahini, brown rice syrup and aquafaba until smooth.

Add in coconut flour, baking powder, baking soda, cinnamon and salt. Combine until well incorporated. Fold in chocolate chips and medjool dates. Add as much as your heart desires!

Transfer into loaf pan and smooth the top. Top with more chocolate chips and medjool dates.

Bake for 30 minutes or until set.  Cool on a wire rack before slicing.

Enjoy! xxx

"What horrifies me most is the idea of being useless: well-educated, brilliantly promising, and fading out into an indifferent middle age."

- Sylvia Plath

• 1/3 cup tahini/smooth almond butter
• 1/4 cup softened coconut oil
• 1/2 cup + 1 tbsp coconut sugar
• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
• 1/3 cup coconut flour (plus a few tbsp, depending on consistency)
• 1/2 tsp baking soda
• Pinch of salt

Add-ins:

• Dark chocolate
• Dried cranberries
• Vegan white chocolate
• Crushed Oreo cookies

 Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together tahini/almond butter, coconut oil and coconut sugar until smooth. Add the flax eggs and mix until well incorporated.

Then, add the coconut flour, baking soda and salt. Fold in add-ins of choice. I made two batches: one with dried cranberries and white chocolate, and another with crushed chocolate/vanilla cookies.

Roll into balls. Depending on the size, you can make 12 cookies. I had 10 cookies per batch. Flatten the top a bit and bake for 10 minutes.

Let cool completely before removing from the baking sheet as the cookies need to set. Enjoy! xxx

"It's not the load that breaks you down, it's the way you carry it."

- Lou Holtz

• 1 19 oz can chickpeas, drained and washed
• 1/3 + 1 tbsp maple syrup
• 1/4 cup tahini
• 1/4 cup cashew butter
• 1 tsp baking powder
• 1 tsp vanilla
• Pinch of salt
• 1/3 cup dark chocolate chips

"You are what you think about all day."

- Dr. Robert Schuller

• 1 cup whole wheat pastry flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• Pinch of salt
• 2 flax eggs (mix 2 tbsp ground flax with 5-6 tbsp of warm water)
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 tsp vanilla
• 1 cup packed grated zucchini
• Chocolate chips (as much or as little as you like)

Preheat oven to 350F. Line a square pan with parchment paper. 

In a medium bowl, cream together coconut sugar and coconut oil. Add vanilla and mix well. Then mix flax eggs.

Add all dry ingredients with the liquids: flour, cocoa powder, baking powder and salt. Mix well to incorporate. Then fold in zucchini and finally the chocolate chips.

Transfer the batter into prepared pan. Bake for 20 minutes or until the sides are crisped, but the middle is still soft. (As the brownie bakes, prepare the cookie dough - see below.)

Let cool on a wire rack before slicing.

When the brownie is cool, add the frosting and spread evenly.

Cookie Dough Ingredients:

• 1/4 cup cashew butter
• 1/3 cup almond milk
• 2 tbsp Earth Balance, melted
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• Pinch of salt
• Chocolate chips, for topping

Blend all ingredients in a food processor or mix by hand if preferred. Depending on how you like your frosting, you may need to add more of the coconut flour or almond milk.

Enjoy! xx

"Just because you can read, write and do a little math, doesn't mean you're entitled to conquer the universe."

- Kurt Vonnegut

• 1 cup whole wheat pastry flour
• 3/4 cup coconut sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• Handful of chocolate chips

Wet Ingredients:

• 2 beets, diced (about a cup)
• 2 tbsp raw almond butter (or nut butter of choice)
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp vanilla
• 1/4 cup unsweetened applesauce 

Cashew Frosting:

• 1 cup raw cashews, soaked in warm water (2 hours or overnight)
• 1/4 cup maple syrup
• 1 tsp vanilla essence
• 1/4 cup to 3/4 cup almond milk

Preheat oven to 350F. Line a 9x5 square pan with parchment paper.

In a medium bowl, mix all dry ingredients except for the chocolate chips.

In the food processor, process the beets until smooth (a few clumps is okay). Make sure to scrape the side for uniform processing. Add coconut oil, almond butter, maple syrup, vanilla and applesauce. Blend until smooth.

Pour the liquid batter into the dry ingredients. Mix until well incorporated, but make sure not to overmix. Fold in chocolate chips if using.

Transfer the batter into the prepared pan and smooth down. Bake for 20 minutes (it's okay if the centre isn't baked through). You don't want the cake to dry out.

Transfer the cake onto a baking rack and let cool.

As the cake bakes/cools, prepare the cashew frosting.

• In the food processor, blend cashews with almond milk. You can start with 1/4 cup and add as needed. 
• Add in maple syrup and vanilla. Blend further until smooth and thick. 
• As the cake cools, chill the frosting for at least 20 minutes.

Once the cake is cool, spread cashew frosting evenly. Add a few sprinkles of chocolate chips (optional).

Enjoy! xx

"If you spend your whole life waiting for the storm, you'll never enjoy the sunshine."

- Morris West

"Do what you have to do until you can do what you want to do."

- Oprah Winfrey

• 1 1/4 cup whole spelt flour
• 1/2 cup whole wheat pastry flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 1 cup "buttermilk" (1 cup nut milk of choice + 1 tbsp apple cider vinegar)
• 1/3 cup neutral oil, such as canola
• 2-3 tsp vanilla (depending on how strong you want the vanilla flavour)
• 3/4 cup coconut sugar

Frosting:

• 1 can coconut milk, chilled overnight
• 1 tsp vanilla
• 1 tbsp maple syrup

Preheat oven to 350F. Oil a round cake pan with liquefied coconut oil or oil of choice. Set aside.

In a large bowl, sift flours together. Mix baking soda and salt.

In a separate bowl, add all wet ingredients together. Pour into the dry ingredients and fold. Make sure not to over mix.

Pour the cake batter into the prepared pan and bake for at least 30-35 minutes, or until a toothpick inserted comes out clean.

Whilst the cake bakes, prepare the frosting by whisking the coconut milk (remove the water from the can), vanilla and maple syrup until smooth. Chill in the fridge until the mix becomes firmer.

Let the cake cool on a wire rack before frosting.

Top with frosting and fruits of choice. (The first time, I added homemade raspberry jam and mangoes. The second time, I added mangoes and strawberries.)

Enjoy! xx

"Health is not just about what you're eating. It's also about what you're thinking and saying."

- Unknown