Chocolate Immune Boost Bites

Chocolate Immune Boost Bites and matcha tea

Chocolate Immune Boost Bites and matcha tea

The seasons are starting to change, often a time that ushers in new colds and flus. It’s a good idea now to keep up immune health, and I have a tasty way for you to do just that. These nuggets of sweetness can be beneficial to your immune system, all the while disguising themselves as dessert.

Over the years I have collected many recipes for what are called Energy Bites. The recipe here is a mashup of those, with an accent on herbs to keep you well. It’s raw and vegan so there are no high altitude tips and no veganizing was necessary. You can substitute your favorite sweetener and nut or seed butter, but please do not consider this medical advice. Seek out your healthcare provider if you have serious health issues.

Chocolate Immune Boost Bites

2 TBS astragalus root powder
1 tsp maca powder
2 tsp cacao powder
1 tsp cinnamon powder
1/4 tsp cardamom powder
6 TBS date paste (see my post on how to make date paste, or use Soom Silan Date Syrup)
1 cup tahini or nut butter (I used Soom Premium Tahini)
walnut pieces, for garnish

In a small bowl, whisk the powders together. In a medium bowl, combine the date paste and tahini or nut butter. Stir the powders into the wet ingredients until well incorporated. Let the mixture sit for 15 minutes for the powders to better absorb. Roll teaspoon-sized balls in the palms of your hands. Press walnut pieces in the tops of the bites. Store in an airtight container on the counter. Eat 2-3 daily. Makes 10 Immune Boost Bites.

Until next time, happy nonbaking!

This post was a collaboration with Soom Foods, however my opinions are my own.

Just Peachy Oatmeal Cookies

peachy oatmeal cookies

peachy oatmeal cookies

Peach season is just starting where I live in Colorado. I have waited very patiently for this, so I am now gobbling up peaches in a frenzy. They are too few and too precious to do anything other than eat raw with their juices running down my arm. Using them in baking will have to wait until my tummy’s desire for fruit salad has been quenched. Until then I have a supply of dried peaches.

If properly soaked, dried fruit can often be a replacement in baked goods for their fresh counterparts. Cookie recipes are the perfect place to try dried fruit, so use any dried gems that you have. Just remember to soak them first so they get moist and plump. The amount of water and time this takes will depend on your fruit’s moisture content.

My recipe is loosely taken from one on Organic India’s blog. It was already vegan, with no changes required for altitude, and it allowed me to test their fiber supplement as an egg substitute. I tweaked it to accommodate my dried peaches and their soaking water. (Here’s a tip: never discard soaking water from fruit — it’s delicious). Next I made many other radical changes that suited my eating habits and pantry supplies. Cookies are forgiving that way, and they turned out wonderful.

Just Peachy Oatmeal Cookies loosely adapted from Organic India

3/4 cup soaked and chopped dried peaches
2 cups all purpose flour
2 tsp Organic India Cinnamon Spice Pre & Probiotic Fiber Supplement
1/2 tsp baking soda
1/4 tsp ground cardamom
1/2 tsp ground ginger
2 cups rolled oats
1/2 cup soaking water from the peaches
1/3 cup + 1 TBS vegetable oil
1/4 cup + 3 TBS maple syrup
2 tsp vanilla extract

soaked and dried peaches

soaked peaches and dried peaches

Several hours prior to making the cookies, soak the dried peaches in plenty of water. Strain and save the soaking water. Chop the peaches into small bits.

Heat oven to 375F and line 3 baking sheets with parchment paper. In a large bowl, sift in flour, fiber supplement, baking soda, cardamom, and ginger. Add rolled oats. To a medium bowl, add soaking water, oil, maple syrup, and vanilla. Whisk together, then pour into the bowl with the dry ingredients. Stir to combine until a dough forms. It will be slightly sticky. Fold in chopped peaches.

Set the bowl of cookie batter aside for 15 minutes. This will make the dough easier to handle. Drop dough by tablespoons onto prepared baking sheets, making 30 cookies. Bake for 19-20 minutes, or until the undersides are lightly brown. Let cool slightly before removing onto a wire rack to fully cool.

Until next time, happy baking!