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Carrot Cookies

Sophie: "I didn't know cookies could be healthy and taste good at the same time."  They can if you get the recipe from Heidi Swanson's blog 101 Cookbooks .  Since we are getting healthy here, we are back on the juice.  After juicing a bunch of carrots this morning I was left with a metric ton of carrot pulp.  It is still pretty moist and very finely grated--perfect for carrot cakes/breads/cookies.  

Carrot Cookies

1 cup whole wheat pastry flour (Heidi says you can sub all-purpose, I used a mix of whole wheat pastry flour and barley flour because that's how I roll)

1 cup rolled oats

1 cup grated carrots

2/3 cup chopped walnuts

1 tsp baking powder

1/2 tsp fine sea salt

1 tsp grated fresh ginger (I subbed a tablespoon of grated orange zest)

1/2 cup real maple syrup

1/2 cup coconut oil, warmed til liquid

Mix oats, flour, salt and baking powder in a bowl.  Add carrots and nuts.  In another bowl mix syrup, zest (or ginger) and oil.  Combine.  Drop by tablespoons on a parchment lined baking sheet.  I used the non-stick foil.  Bake at 375F for 10-15 minutes or until lightly browned on top.

These cookies don't spread much.  This made about 2.5 dozen which I will bring in to work because even though they are healthy this effect is likely lost after the 4th cookie.  That's my bike on the trainer in the background.  I ride it while I watch Top Chef because I like to suffer on more than one level at a time.

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