HEALTHY HEDONISM: Gingersnaps & Walnut Milks

by Jenna Levine

While we actively promote a holistic approach to skincare that includes a whole foods, plant-based diet, we do not believe in dogmatic restrictions. Conversely we support healthy hedonism, especially around the holidays! Who better to call upon for a holiday-inspired sweet treat than integrative health coach and chef, Mia Rigden, MS, CNS. Mia’ s Five Spice Gingersnap Cookies and Walnut Milk contain free-radical fighting spices and are free of grains, eggs and refined sugars - making them the perfect treat for yourself and Santa. 

Five Spiced Gingersnap Cookies

Makes: 10-12 cookies

Time: 30 minutes (plus chill time)

Ingredients:

1 flax egg (1tbsp of flax mixed with 3 tbsp water)

1/2 cup coconut sugar

1/4 cup almond butter

3 tbsp molasses

1/2 cup ghee 

3/4 cup paleo flour (I like bob’s red mill)

1/2 cup coconut flour

1 tsp five spice

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp vanilla

Make it!

1. Put flax and water in mixing bowl, stir to combine and let sit for 5 minutes.

2. Add almond butter, coconut sugar, ghee, molasses and vanilla, and beat with a hand mixer or kitchen aid until well combined.

3. Mix flours, spices, salt and baking soda together and slowly incorporate into mixture.

4. Let chill in fridge for 30 minutes.

5. Preheat oven to 350, line baking sheet with parchment.

6. Scoop our 1-2 tbsp of dough and flatten in disks (about the size of a golf ball).

7. Bake for 12-15 minutes or until springy in the middle but firm on the outside.

 

Walnut Cinnamon Milk

Cinnamon gives this creamy milk a warm, nutty flavor and helps regulate your blood sugar levels. Use in your morning coffee, with granola, in a smoothie or drink on its own.

Ingredients

1 cup walnuts (feel free to substitute other nuts here; almonds, cashews, pecans, a combo…get creative!)

4 cups filtered water + extra for soaking

1 tsp Ceylon cinnamon

1 tsp vanilla powder

Sea salt (just a dash)

Make It!

Soak your nuts in filtered water overnight, or for a few hours.

Drain nuts and add to a high-speed blender with 4 cups of water, sea salt, vanilla and cinnamon.  Blend on high for about 2 minutes. Pour through a nut milk bag or cheese cloth into a bowl and transfer to a jug. Save your pulp for cookies, cakes, crackers and more (recipes and ideas coming soon!).

Your walnut cinnamon milk will keep in your refrigerator for 3-5 days. You’ll be able to smell if it has gone off.

Forgot to soak your nuts? No sweat. Soak them in hot water for 5-10 minutes, but you get more nutritional value out of the nuts when you soak them longer.

 

 

 


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