Oatmeal Sweet Potato Cookies

Oatmeal Sweet Potato Cookies 

oatmeal sweet potato cookies

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup bobs read mill 1 for 1 rice flour (can sub wheat flour if desired)
  • ½ tsp ground
  • 2 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup orange-flesh of sweet potato cooked
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract or ½ tsp almond extract
  • ½ cup dried cherries
  • 1/4 cup sliced almonds (optional)

Directions:

  1. Preheat oven 350 degrees. Line baking sheet with parchment paper or spray liberally with oil.
  2. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped.
  3. In a mixing bowl combine processed oats, rice flour, ginger, cinnamon, baking powder, and salt.
  4. In mixer, add sweet potato puree, maple syrup, coconut oil – melted, vanilla until well combined. Fold in oat/flour mixture, dried cherries and sliced almonds if including. The dough will be thick.
  5. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  6. Bake until bottoms are lightly golden, 15 minutes.

This recipe makes a fantastic afternoon snack! Enjoy!

Free of eggs, gluten, dairy, soy and nuts (if made without almonds and almond extract)

Happy Kids!

Buckeye Power Bites

Buckeye Power Bites

Are you looking for a quick healthy snack or a healthy alternative to traditional buckeyes (made with a pound of butter, powdered sugar and chocolate)? Buckeye Power Bites are tasty and simple to make, Enjoy!

Ingredients:

  • ½ cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old fashioned oats
  • ½ cup flax seed, ground
  • 3/4 cup unsweet shredded coconut
  • ½ cup semisweet mini chocolate chips

Directions:

  1. In a mixer, add peanut butter, honey and vanilla extract then stir. Add remaining ingredients and stir until evenly coated. (I have found using a mixer works better then stirring by hand.) 
  2. Place mixture in to refrigerator to chill for 30 minutes.
  3. Remove from refrigerator and roll into 1-inch balls. Enjoy!
  4. Store in refrigerator in an airtight container. Keep for up to 1 week.

Banana Pumpkin Ice Cream

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Banana Pumpkin Ice Cream

I thought about making banana ice cream for over a year now. I kept putting it off thinking it was going to be too difficult or not taste good. I cannot believe I waited so long. Banana ice cream is delicious! You must make it today!

Banana Pumpkin Ice Cream

Ingredients:

2 frozen bananas (peeled)

4 Tbsp pumpkin puree

1/4 tsp cinnamon

1/8 tsp pumpkin pie spice

Directions:

Peel and freeze 2 bananas at least 1 hour before making the ice cream. Then blend frozen bananas in a food processor until almost smooth. Add pumpkin puree, cinnamon and pumpkin pie spice. Blend until smooth. Serve right away or put in a container and freeze. Enjoy!

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Leftover ice cream to freeze for later!