Sprouted Oatmeal Date (or Raisin) Cookies

I asked on instagram in a story poll whether dates or raisins were the move for oatmeal cookies. 46% said dates, 54% won with raisins. A closer call than I predicted. I have nothing against raisins, don’t get me wrong! But I’m a fan of using medjool dates here since they’re chewier and less acidic than the traditional raisin. If you’re not into dates, luckily raisins taste just as well inside this cookie and I’ve provided the appropriate portion conversion.

One of the most popular recipes I ever published with Spoon was gluten-free vegan oatmeal raisin cookies. Little did I realize back then that vegan butter was made from cringey vegetable oils and that gluten free all-purpose flour was nutritionally devoid of anything really useful. A few years later and wiser, I present the redone oatmeal date (or raisin) cookie.

Continue reading “Sprouted Oatmeal Date (or Raisin) Cookies”

Apple Coffee Cake

In sticking to eating and cooking with seasonal ingredients, bring on the apples. I most certainly am abiding by an apple a day. Unsure if I’ve ever been more satisfied with a baking experiment than this beaut here. It’s a combination of two of my favorite things, apples and cake

Cringey nutritional choices of my past seem to be the best fuel for recipe development. I had a vague memory of what conventional coffee cake tasted like the other day. Specifically the cinnamon and crumb topping came back to me.  Continue reading “Apple Coffee Cake”