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MacroTreat Friday: Macrobiotic Oatmeal Raisin Cookies

My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.

MTF: Macro Oatmeal Raisin Cookies

These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!

Makes 12 large cookies.

Ingredients

Wet:

  • 2 TBSP ground flax mixed with 6 TBSP water
  • 1/3 c brown rice syrup
  • 1/3 cup tahini
  • 1.5 tsp pure vanilla
  • pinch sea salt
  • 1/3 cup water

Dry (will be added one by one to wet mixture):

  • 1/2 cup gf oat flour
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 & 3/4 cup gf rolled oats
  • 1/2 cup + 2 TBSP raisins - I used sultanas

Directions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Mix flax & water, and let sit for 10 mins.
  3. Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
  4. Stir in 1/3 cup water to wet mixture.
  5. Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
  6. If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
  7. Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy  - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
  8. Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.

Enjoy!

MacroTreat Friday: It's a Juicy One!

Hey Friends,

I have a treat for you today, and it's a juicy one!

I'm not much of a juicing person. I mean, don't get me wrong, I LIKE juice (green juices included), BUT, I don't have juice instead of food, and I don't often think of using juicing as a way to add veggies to my diet. I try to eat most veggies instead. I don't use my juicer nearly as much as I thought I would (oops, my bad). But, they are yummy, and I do love the juices whenever I make them. So to me, a juice - be it apple, orange, red, purple or GREEN, feels like a treat - a fun thing to supplement my diet with. They're super tasty & you can be really creative with your combinations.  A juice can be a little something fun to add to your day once in awhile!

Because green juices are all the rage, I thought I'd share my favourite recipe. FYI I like things lemon-ey & gingery...so feel free to reduce the amounts of those if you want something a little milder.

MTF: Yummy Green Juice - Dainty Pig Style

Ingredients

All organic, if possible:

  • 1 whole bunch curly parsley OR cilantro.
  • 3 stalks celery
  • 1 cucumber
  • 1 small head of romaine lettuce
  • A couple of handfuls of spinach or baby kale
  • 1 large green apple or 2 small ones
  • 1 pear or a red apple
  • 1 lime
  • 1 lemon
  • 1 inch knob of ginger

Directions

Scrub, wash & cut everything up. You don't need to worry about peeling anything, including the ginger & citrus, if it's organic. Put ingredients through juicer: rotate through as you put stuff into the juicer (i.e., some lettuce, then celery, apple, parsley, lime, ginger, kale, cucumber, pear, lemon, then lettuce again).

This makes a LOT...so share with someone special, or fill up a jar and keep in the fridge for the next day.

Also, it kind of feels like you're drinking a magical potion - I mean, look at it!

And P.S. IF you are having digestive issues, I would recommend having a juice before or between meals, rather than with them :)

Do you juice? If so, what's your favourite recipe?

MacroTreat Friday: Fiddle Diddles

yep. fiddle diddles. as far as I can tell they are very much like macaroons. macaroons with a sweet name, that is.

these are the first thing I can recall baking on my "own" when I was young. I remember my friend and I "baking" these in about grade four...trying to understand the measurements, and just hoping for the best.

good thing this recipe is super easy...and is actually a NO BAKE recipe. perfect for kids, and for hot summer days.

this version has been veganized, macrobiotic-ish-ified, and is pretty dang tasty.

MTF: Fiddle Diddles // vegan & gf

oatey, coconutey, chocolatey goodness. no bake. takes literally 5 minutes to make. and about 1 minute to devour :)

Ingredients

"WET"

  • 1/2 cup coconut oil
  • 1/2 - 1 cup granulated sugar of choice (I used 1/2 cup maple sugar)
  • 1/2 cup milk of choice (I used almond milk)

DRY

  • 6 TBSP cocoa powder
  • 1/2 cup shredded coconut, unsweetened
  • pinch of sea salt
  • 2 tsp pure vanilla
  • 3 cups gf oats - quick cooking (not instant) is better here, but regular will be ok too!

Directions

  1. Put coconut oil, sugar, & milk into a saucepan. Heat over medium, stirring often, until it comes to a boil. Remove pan from heat.
  2. Add / stir in the remaining ingredients, in the order listed.
  3. Drop by rounded tablespoon fulls onto a wax paper covered cookie sheet.
  4. Cool completely - I put mine in the freezer, as coconut oil firms up well this way. Store in the freezer, and let thaw a few minutes before eating.
  5. Munch away :)

*TIPS:

  • If the mixture just seems way too crumbly to drop by the spoonful, then use your hands and squish into balls - that's what I did. You could also add in a bit of maple syrup, if you want them to stick together more.
  • Feel free to melt in peanut butter or any other nut butter, with the wet ingredients. I'm sure it'd be fantastic.

 

They're also great right out of the freezer after a long hot walk in the sun ;)

don't fret - the crumbs are tasty too :)

Happy Weekend Friends!!
xo Jess

MacroTreat Friday: Vegan Oatmeal Coconut Chocolate Chip Cookies

These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.

MTF: Oatmeal Coconut Chocolate Chip Cookies

These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.

Recipe makes 6 large cookies.

Ingredients

Dry:

  • 1 cup gf oat flour
  • 1 cup gf rolled oats
  • 3 TBSP ground flax seed
  • 1 TBSP chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • pinch of sea salt

Wet:

  • 1/3 cup of apple sauce (I used one of those mini snack containers)
  • 1.5 tsp pure vanilla
  • 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
  • 1/4 cup water

AND

  • 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
  • 1/2 cup dark chocolate chips or chunks

Directions

  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Mix dry ingredients in a bowl.
  3. Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub  the oil in with your fingers (I used my fingers).
  4. Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
  5. Add in the chocolate chips.
  6. Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
  7. Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.

Enjoy! <3 <3 <3



MacroTreat Friday: Spring Lemon & Berry Kanten

I love lemons. And I love berries. And the weather has been beautiful these days. So naturally I wanted to create something that involved all of these happy things.

This dessert is super simple, delicious, & mega refreshing. It's a great way to celebrate the changing seasons and warmer weather. Plus, it's kind of like jello...and while I never really had the stuff growing up, I do like this. Also, there's seaweed in it, so you can feel extra good about yourself <3

You should probably try it.

MTF: Spring Lemon & Berry Kanten

Kantens are a classic Macrobiotic treat, and are a delicious way to enjoy whatever fruit your heart desires. For this version, I wanted to use up some frozen berries I had, and just so happened to have some delightful pear juice on hand. Feel free to be creative with your juice & fruit choices.

Ingredients

  • 2 cups juice of choice - I used really natural pear juice
  • pinch of sea salt
  • 1 pack of kanten powder (4g) or appropriate amount of agar-agar flakes / bar ***see below
  • a touch of lemon zest
  • optional: a few spoons of rice syrup or maple syrup, if you want something a bit sweeter.
  • 2 cups frozen berries of choice. (I used a blackberry, blueberry and black currant mix). Fresh berries work great too!
  • *** For the agar agar: I still had a bit of powder from Japan, and it came in 4 gram packs, meant to gel up 2 cups of liquid. If you don't have these convenient packages, and are using agar flakes, 2 tbsp should do the trick, and if you are using agar powder use 2 tsp. For more info on what kanten/agar is, please check out my previous Macro Monday post on it here!

Directions

  1. Put frozen berries into a bowl, or pyrex dish - just something that will hold about 4 cups ( I used a big round glass tupperware, it all fit perfectly, and I could easily pop a lid on to put it in the fridge).
  2. Add juice, a pinch of sea salt, lemon zest, & sweetener (if using) to a saucepan. Whisk in the kanten powder, and bring mixture to a boil over low heat. Stir until dissolved (should only take a few minutes with powder).
  3. Pour mixture over frozen berries.
  4. Let cool completely. Mixture will set as it cools. You can put it in the fridge and enjoy it within a few hours, or wait and eat it the next day. Serve it up how you like - in slices, or by the spoonful!

If you like lemons a lot, feel free to serve with some lemon slices as I did, and it will get all juicy and wonderful and the sourness is just perfect with all the berries.

Nature is the best medicine, and sunshine on your face, with a touch of something simple & refreshing afterwards is probably one of the best things ever, in my opinion.

Have a FRESH, FUN, and DELIGHFTUL weekend outdoors, friends.
xo Jess

 


MacroTreat Friday: Macrobiotic Carrot Cake!

Hey Guys!

I attempted a new recipe this week for MacroTreat Friday and well...it was a flop. Sorry!
I'm still getting used to my new teeny tiny gas oven. I'll try again for next week. Instead I'll dust off something old for ya'. :)

In the spirit of all things Easter, let's follow my train of thought:
Easter -> bunnies -> bunnies eat carrots -> carrots -> mmm carrot cake!

And by golly,  I have an old recipe for carrot cake kickin' around, that I made in Japan in my rice cooker! I am more than confident that you could bake it in the oven instead (suggestions below).
 

MTF: Whole Grain Macro Carrot Cake

This is a super natural, healthy wholegrain cake. I made it and baked it in my rice cooker in Japan, and it turned out super nicely. It is a great breakfast cake! <3

Visit my super old post, with super old photos that got super jumbled when I switched platforms... and get ready for a SUPER delicious treat.

WHOLE GRAIN MACRO FRIENDLY CARROT CAKE

NEW SUGGESTIONS

  • I would swap out the stevia for some pure maple syrup (perhaps 2-4 TBSP of maple syrup) mixed in with the wet ingredients, and to compensate would reduce the almond milk by a couple of tablespoons to make up for the difference.
  • When I cooked it in the rice cooker, I just kept it in there for a total of about 45 minutes. I just set it for about 20 or 30 minutes, and then checked and turned it on for a bit more. I can't remember the exact setting, but it was either the white rice setting, or a setting that allowed you to just choose an amount of time. It shouldn't matter too terribly much <
  • TO BAKE IN AN OVEN: I would follow my initial recommendation of about 350F.  I would begin checking at 25 minutes.
  • If you don't want to puree your own kabocha, simply use an equivalent amount of canned pumpkin.

HAPPY EASTER my Dainty friends <3

May you all be well, be loved, and enjoy the long weekend!

MacroTreat Friday: Macrobiotic Friendly Chestnut Cookies

Chestnuts are one of my favourite things to eat. They have such a unique texture & flavour, and peeling them out of their roasted shells is kinda fun :) It must be a genetic predisposition to love anything that has chestnut in it, because my sister and I, along with our Nana and mom, all share a love for fresh roasted chestnuts...and desserts that use chestnut puree.

With my chestnut love in mind, I purchased some pure Italian chestnut flour awhile ago - both exciting & new to me - and have been meaning to try it out.

Enter a new kind of macrobiotic friendly cookie <3

MTF: Chestnut Cookie

Lightly sweetened, crunchy and chewy on the outside, fluffy on the inside, gluten free cookies made with chestnut flour & rolled oats. The texture is similar to a macaroon (the most similar I've experienced, outside of an actual macaroon, anyways!). Add in any dried fruit, seeds, or treats you like to change up the flavour.

Ingredients:

  • 1 cup chestnut flour [ I used this one HERE ] **
  • 1/2 cup gf rolled oats
  • 2 TSBP ground flax seed
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/3 cup maple syrup (brown rice syrup will work too - but it has a stronger flavour, especially noticeable in these cookies)
  • 1/3 cup high quality oil of choice - I used sunflower seed here, but sesame, coconut, or avocado would work well too
  • 2 TBSP water
  • 1 tsp vanilla
  • 1/4 - 1/2 cup mixins - currants, dark chocolate chips, cocoa nibs, raisins, seeds, your choice!

Directions

  1. Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
  2. Mix first five ingredients in a bowl.
  3. Mix syrup, oil, water &  vanilla in a bowl.
  4. Add wet to dry. Stir until combined.
  5. Add in any mixins of your choice. (I used 1/4 cup currants because I was out of raisins and anything else, but scooped some out plain first).
  6. PLEASE NOTE: batter will be very very sticky, especially if using brown rice syrup. If you let it sit a few minutes, it'll firm up a tiny bit - but it'll stay fairly sticky and hard to manage with your hands. So...
  7. Scoop out dough by the teaspoon, and drop onto cookie sheet.
  8. Bake for ~15 minutes (check at 10 minutes).
  9. Let cool, and devour <3

** Notes:

  • If you don't have chestnut flour, or aren't a fan of the flavour, I'm certain you could simply use whole wheat pastry flour, spelt flour, or a gluten free mix with no problems.
  • This is my first time using chestnut flour, and I am kinda excited...the texture of these cookies is unlike any other flour (especially gf flour) I have used. As I mentioned above, the texture is so chewy - almost like a real macaroon made with egg whites. I want to experiment some more with it, and see what else I can come up with.

Have you ever made anything with chestnut flour before?

Enjoy, my sweet friends, and have a great weekend!
xo Jess
 

MacroTreat Friday: Macrobiotic Fruit Tart

Hi Friends,

Phew - it has been a bit crazy busy these past few weeks. I haven't been able to spend nearly as much time in the kitchen baking, as I'd like to. So, today's treat is a link to a previous recipe I posted.

It is one of my favourite desserts I've ever made, and all the berries and fruit leave me dreaming of summer, which doesn't feel so far away <3

MTF: Macrobiotic Fruit Tart

Check out the post HERE to get the recipe.

I have included multiple crust options, including a gluten free version, and multiple filling options. You can put on the glaze, or not. You can line the crust with some dark chocolate for a more decadent treat - or not.
 

Seriously, so good.

Go for it, make it today. Enjoy it all weekend. <3

Lots of love to you friends.

See you back here on Monday.
xo J

 

MacroTreat Friday: Macrobiotic Baked Oatmeal Pumpkin Muffins

Yum yum yum.

That's about all I've got to say about these guilt-free super healthy treats. Seriously, it's just like oatmeal...that's been baked...in a muffin cup.
 

MTF: Macro Baked Oatmeal Pumpkin Muffins

pumpkinoatmuffin53-2.jpg

[JUNK FREE]: Flour Free, Gluten Free, Refined Sugar Free, Pumpkin Oatmeal Muffins with no leaveners added!

Makes 12 medium - large sized muffins.

Ingredients

Wet

  • one 398ml/15oz can of pumpkin puree
  • 1 cup almond milk (or water, or rice or soy milk)
  • 1/4 cup pure maple syrup
  • 2TBSP oil (sesame, grapeseed, avocado, olive or liquid coconut oil)
  • 1/4 cup apple sauce (I used one of those little snack sized containers)

Dry

  • 1.5 cups rolled oats (use GF oats here if you like)
  • 1.5 cups steel cut oats, quick cooking steel cut oats, or more rolled oats (again, GF if desired)
  • 1 TBSP chia seeds
  • 2 TBSP ground flax seeds
  • pinch of sea salt
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup sunflower seeds
  • 1/2 cup other mix ins - currants, raisins, cocoa nibs, chocolate chips, more nuts or seeds
pumpkinoatmuffin01.JPG

Directions

  1. Preheat oven to 375F.
  2. Mix wet ingredients together in a bowl, using a fork.
  3. In another bowl, mix dry ingredients, except for the sunflower seeds and mixi-ns.
  4. Add wet to dry, mixing with your fork.
  5. Add in the sunflower seeds and whatever other mix-ins you so desire. (I divided the batter up and left 1/3 with only sunflower seeds, 1/3 I added in some currants, and 1/3 I added in some chocolate chips).
  6. Spoon into muffin liners, or a greased muffin tin. Don't be shy - fill them right up to the top, even piling it on and rounding with a spoon.
  7. Bake 25-30 minutes, until firm and a toothpick comes out clean (they'll firm up more as they cool too).
  8. Let cool and serve!
pumpkinoatmuffin39-1.jpg
pumpkinoatmuffin41-1.jpg

These treats were inspired by an overflowing pantry, and my flour free spicy pumpkin ginger cookies that are seriously the easiest cookies ever :)

Have a great weekend lovely friends.
I hope you enjoy some oatmeal in muffin form.
T & I sure do :)

xo Jess