These cookies have a lovely balance of spice and sweet, with a hint of earthiness from molasses. The texture is both tender and chewy, pleasing multiple cookie palates. And they are gluten-free and Paleo-friendly.
Simplify your holiday baking with this easy- as-pie oat and seed crust. Sunflower seed butter lends a peanut-buttery flavor to the crust. The strategic use of ramekins for serving gives you your very own cobblette, so you have permission not to share.
The heat from the food processor brings out the natural oils from the sunflower seeds, so there’s no need to add any oil. Blending the seeds into a paste can take a while, so I suggest giving your food processor a break about halfway through so it doesn’t burn out.
These creamy treats are made with an exotic blend of cinnamon, ginger, orange juice, and coconut milk.
“Chia pudding is packed with nutrients, has the texture of pudding (yes, please!), and is totally customizable to whatever flavor you are in the mood for,” says Alexis Kornblum Davidson, author of Lexi’s Clean Kitchen and creator of the blog lexiscleankitchen.com. Here’s her basic chia pudding recipe: