Naturally Sweet Carob No Bake Cookies

I modified this recipe  from all recipes to use olive oil since I was out of coconut oil and to leave out cocoa since I am really not supposed to have chocolate.

1. combine in saucepan:

1 cup honey
1/2 cup olive oil
1/2 cup carob powder

2. Slowly stir and bring to a boil then let boil for 2 minutes and remove from heat.

3. Add:

2 cups rolled oats
1 cup peanut butter
1 cup unsweetened coconut flakes
1 teaspoon vanilla

4. Drop spoonfuls onto greased cookie sheet (or parchment paper or my favorite a cookie mat) and let cool in refrigerator for about 20 minutes.

Yum!!

Be Inspired,

Janelle Joy

Carrot, Lime, Pear Cookies

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My Version: (inspired by101 Cookbooks Carrot Oatmeal Cookies)

11/2 Cups ground brown rice flour
1/2 cup great northern beans flour  (ground into flour)
2 tsp baking powder
1/2 tsp kosher salt
2 cups rolled oats
2 cups pear, lime and carrot pulp (we made juice in our juicer and used the pulp . . .use any combination of pulp)
3/4 cup agave syrup
1 cup olive oil
1/2 tsp ground ginger

In a large bowl whisk together the flour, baking powder, salt, and oats. Add  the pulp In a separate smaller bowl use a whisk to combine the agave syrup, olive oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake  at 375 in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Tip:  If you want flatter cookies instead of "puffs" simply press down with a fork before baking.

Note: The original recipe used whole wheat flour and coconut oil and nuts and did not use lime and pear pulp.  Also they used fresh ginger instead of ground ginger and maple syrup instead of agave syrup.

Be Nutritiously Inspired,

Using the Halloween Pumpkin

For Family Home Evening, I used my daughter's Jack'0 Lantern to make some cooked pumpkin to use in place of pie filling in a yummy recipe.
1) bring some water to a boil in 1-2 large pots, depending on the size of the pumkin you are cooking.
2) Cut the pumpkin up into several small pieces that can easily fit into the pots and add them into the boiling water.
3) Boil the pumpkin until it is the desired softness. It will cook faster if you cover the pot.
4) Remember to let it cool to a warm temp before using tongs to take the pieces out and peel the skin off of each piece.
5) either smash up or puree in a blender the small pumkin pieces.
Serving suggestions: This is great to use with butter and brown sugar to eat as a side dish. It tastes a lot like butternut squash. Yum! Also great in recipes calling for pumpkin pie filling. Freezes well for later.
We made some yummy and very easy pumpkin cookies with it from a very simple recipe from the Friend.All it took was a spice cake mix, eggs, chocolate chips or raisins and the cooked pumpkin.