The best after-school cookie—chocolate and peanut butter.
1/3 cup (80 mL) cold-pressed organic canola oil
1/2 cup (125 mL) unsalted organic peanut butter
1 cup (250 mL) brown sugar
1 large organic egg
1/2 tsp (2 mL) pure vanilla extract
1 Tbsp (15 mL) water
1 1/4 cup (310 mL) organic whole spelt flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) organic ground cinnamon
1/4 cup (60 mL) bittersweet chocolate, at least 70 percent cocoa mass, chopped
Preheat oven to 350 F (180 C). Line a baking sheet with natural parchment paper.
In a medium bowl beat together oil and peanut butter until well combined. Beat in brown sugar. Add egg, vanilla, and water, beating until well combined. Combine spelt flour, baking soda, and cinnamon in a separate bowl. Stir into peanut butter mixture. Stir in chocolate chunks. The batter will be very thick and quite sticky.
Drop by tablespoonfuls onto prepared baking sheet and bake for 8 to 10 minutes. Cool in pan for 5 minutes; then remove to cooling rack.
Store in an airtight container for 1 week or freeze for up to 3 months.
Makes 36 cookies.
source: "Nutty After-School Snacks", alive #311, September 2008
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.