Peanut Butter Spelt/Oat Cookies

This is the cookie which is most often made in my home! It’s very easy to make, healthy and doesn’t have  a lot of ingredients. Bonus! 🙂

*Preheat oven to 325 F*

Ingredients:

  • 1 Cup Natural Peanut Butter (I use natural & unsweetened)
  • 1/3 cup Sucanat sugar or Coconut sugar
  • 2 Tbsp of brown rice or quinoa flour
  • 3 Tbsp flaxmeal with 4-5 Tbsp water
  • 1/3 cup Spelt flakes or Oats

Method:

  1. In a small bowl add flax and water. Mix and let it sit for 5 minutes to thicken.
  2. In a medium-sized bowl add the peanut butter and sugar. Combine.
  3. Add flaxmeal and flour and give it a good mix. Make sure the flaxmeal is distributed well!
  4. Lastly toss in the oats or spelt flakes and combine.
  5. Roll into small balls and place on baking sheet.
  6. Flatten slightly with a fork or push down with the palm of your hand
  • Bake at 325 F for 12-14 minutes depending on the size of the cookie.

DSC_0722

Blueberry & Flax Seed Pancakes

I came across a great recipe called “Puffy Pillow Pancakes” on www.theppk.com . I had just bought a huge pint of blueberries so I thought I would incorporate them into the recipe and see how it turned out. I’m so glad I did! They turned out super yummy and are one of my favourite recipes to use now! I also made a few other changes to the original recipe. Instead of using all-purpose flour which was called for in the original recipe I used healthier brown rice flour. I also added 1 tsp of Cinnamon as well.

 

Blueberry Pancakes

 

  • 1 1/2 cups of Brown Rice Flour
  • 3 1/2 tsp Baking Powder
  • 2 tbsp of Cane Sugar
  • pinch of Himalayan salt
  • 1 cup Almond Milk
  • 2 tsp of Apple Cider Vinegar
  • 1 tbsp ground flax seeds
  • 1/2 cup water
  • 3 tbsp oil
  • 1/2 tsp pure vanilla extract
  • 3/4 cup organic blueberries

 

  1. In a large bowl add flour, baking powder, salt and sugar. Mix well.
  2. In a medium-sized bowl add milk, apple cider vinegar and flax seeds. Using a fork mix very well for about a minute until it looks foamy.
  3. Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
  4. Fold the blueberries into the batter.
  5. Let the batter rest for about 10 minutes.
  6. Preheat a pan with vegan butter or coconut oil.
  7. Add the desired amount of batter to the pan and cook for a few minutes, then flip and cook for 2 minutes or until golden brown
  8. Serve with 100% pure Maple Syrup & enjoy! 🙂

 

 

 

Blueberry Flax Pancakes