Day Four - Nutrition Tips and Recipe Share:

 

From Kendall’s Kitchen:

Cookie Dough Bites: from Oh She Glows Everyday by Angela Liddon

Well, now. Here are some things you should know about me:

  1. I must be tricked into doing “exercise”, hence my love of yoga.

  2. I require healthy snacks disguised as treats in order to survive.

My sister Katie, who is younger than I (but has actually been the “big sister” from birth) is the queen of allergy-free eating. I have mass respect for this woman! She has lived abroad and in NYC - with four children and  limited funds - and STILL managed to create fabulous, creative meals that are entirely plant-based and allergy-free. She is strong-willed, and when she wants something, nothing stops her. She shared this cookbook and recipe with me. Now, Josie makes it each Sunday and we gobble them down all week - before yoga, after school, for breakfast and as dessert! I have a feeling you are going to love them too!

Ingredients:

  • 1 cup raw cashews

  • ½ c gluten-free rolled oats

  • ½ cup Medjool dates

  • 1 Tbs pure maple syrup

  • 1 Tbs raw cashew butter

  • ½ tsp pure vanilla extract

  • 2 Tbs non-dairy mini chocolate chips

Directions:

  1. In a food processor, combine the cashews and oats and process until a fine flour forms, 30 to 60 seconds.

  2. Add the dates and process again until the dates are finely chopped. 

  3. Add the maple syrup, cashew butter, vanilla, and salt. Process until combined. The dough should stick together when you press it between your fingers. If it’s too dry, add a teaspoon of water and process again.

  4. Pulse in the chocolate chips until combined.

  5. Line a large plate or glass storage container with parchment paper. Remove the blade from the food processor. Using your hand, grab a tablespoon of dough and roll it between your hands into a ball. Set the ball on the lined plate and repeat with the rest of the dough.

  6. Chill the dough balls in the freezer for about 30 minutes. This just firms them up a bit, but you can enjoy them at room temperature, too. Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag for up to 1 month.

Tip: These cookie dough balls work best with very soft and fresh Medjool dates. If your dates are dry or firm, soak them in a bowl of boiled water for 20-30 minutes.

Thank you, Katie, for sharing this recipe and being the best big little sister! - Kendall

 
2/29Kendall Beene