Ever tire of eating oatmeal, but like the taste of oatmeal? Do you like cookies? (um, who doesn’t??). So make yourself a giant oatmeal cookie – not the kind laden with tons of oil and sugar, but a lightly sweetened breakfast version of oatmeal goodness.
No way is that winning any photography awards, but if it tastes good, that’s all that matters! And tasty it was! I used a recipe from Dreena Burton’s Plant Powered Families cookbook, but modified it to fit my needs. I may not be a vegan any longer, but I was happy to receive these 2 cookbooks below because I need to keep veggies and plants at the forefront of my eating-thinking.
In the end, I probably modified this so much it doesn’t resemble the original very much, but the original was my inspiration, and oatmeal and cinnamon and raisins…I don’t think you can go wrong no matter how you modify.
1/2 C old-fashioned oats, uncooked
1/4 C quick oats, uncooked
1 T Great Lakes geletin (in the green container) for added protein
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp vanilla
a few good shakes of cinnamon
stevia or sweetener to your taste preferences
handful of raisins
2 tsp or so of sunflower seed butter or peanut butter or oil of choice
water to thin to oatmeal consistency (maybe think waffle batter, not pancake batter?)
Bake 350-degree over for about 8-12 minutes or until done. Makes one gigantic cookie, or you can share if you wish. There are no eggs or anything in here, so no worry about that.
I’m really looking forward to delving more into these cookbooks. Like I said earlier, even if you’re not vegan, you can still find ways to make this work. I am pretty much following Trim Healthy Mama way of eating, so it’s more about figuring out how to stay within E and S guidelines (most will be E because there are a lot of recipes that use beans and grains). The photography on both books is amazing. This is just a silly thing, but I really like the rubberized(?) type coating on the Plant Powered Families cookbook (I’m a nerd when it comes to how things feel and so I notice these details). I am sure I’ll be making many of the recipes from both of these cookbooks!
From the PlantPure Nation Cookbook, I already have one planned – so I used to make an alfredo sauce from cashews for fettuccine alfredo. It was very delicious, and this cookbook also has a recipe for a cashew-based alfredo sauce. In order to keep it within THM, I could have it over Miracle Noodles or Caulirice, or I bet it’d be good on a salad as well! But if I wanted to have some sort of pasta (maybe a sprouted grain pasta or Dreamfields), I could use the lighter version recipe for alfredo sauce in the book that is made from cauliflower instead of cashews. I love that there are options like that so you can take the recipes that you like or will work for your particular diet and still get lots of plant-based goodness!
So does all this make you hungry? I bet what’ll make you even more hungry is if you check out BenBella (the lovely people who publish these cookbooks) pages for Plant Powered Families and The PlantPure Nation linked above. You will find beautiful pictures and sample recipes and a link to purchase your own copy (but make sure to enter my giveaway first, as you might win one of them)
BenBella is giving one of you a copy of your own! Giveaway open to entrants in any location. US and Canadian entrants will receive a hard copy of the book that they choose. Anyone outside of the US and Canada will receive an e-copy of the book.