Oh, who's been craving a little something sweet, but not over the top? The change in weather has been nothing short of throwing my cravings around a little bit, so I thought I'd put something simple, but delicious together that still supports our digestion this season! 

These ginger oat cookies have the perfect amount of kick while also satisfying the sweet tooth, without of course overdoing it. The best part? It's a one bowl recipe. You can't go wrong with that. I hope you enjoy them as much as I did! 

Ingredients: 

• 3/4 cup coconut oil 
  
• 1 cup brown sugar 
  
• 2 tsp vanilla 
  
• 3 tbsp flax meal + 9 tbsp water 
• 1 tsp baking powder 
• 2-3 tsp fresh grated ginger 
  
• 1/4-1/2 tsp black pepper (err on the side of more if you need more digestive support) 
  
• 1 cup all-purpose flour 
  
• 1 cup whole oats 
  
• 1 cup almond flour
  

Recipe: 

1. In a small cereal bowl or mixing bowl, go ahead and first mix your flax meal with the water. You want this to turn into a semi-gelatinous mixture. 
2. While that is setting, in a large mixing bowl, mix together the coconut oil, brown sugar, and vanilla. The coconut oil does not need to be melted, but make sure you are incorporating the oil and brown sugar well. You don't want pockets of the oil stuck in the mixture. 
3. Slowly add in the flax mixture and again mix well. 
4. Next, you will add in the baking powder, grated ginger, and black pepper. 
5. Lastly you will add in the dry ingredients one at a time. Start with the oats, then flour, and then the almond flour. 
6. Let the cookie dough batter sit for about 7-10 minutes to rest. While it's resting, pre-heat your oven to 350 degrees. 
7. You'll want to spray a cookie tray. Roll your cookies out in small balls and flatten slightly. 
8. Bake for 9-12 minutes (or until the bottoms of the cookies are golden brown). 
9. Let cool and then dig in! 
10. Optionally, you can drizzle a little glaze on top for an added sweetness! 
    

I hope you enjoy this quick and super easy cookie! :) 

Grounding. That is what this season is asking for. It's winter. It's still cold. We still want to stay outside. We're starving. There are so many things happening and (not) happening. So, I needed to make something that was going to be satisfying without an overly date-like taste. 

From an Ayurvedic perspective, our appetite is the strongest in the winter time. All of that digestive fire is concentrated in our central channel, making our digestion so strong. Sometimes it even feels like we can't satisfy it in the winter months. So, we have to find ways to support that intensity. 

The ingredients in this recipe are warming, grounding, and bring in the qualities of satiating that intense hunger, without overdoing it. I hope you enjoy it as much as I have. 

Ingredients: 

• 20 dates, soaked
• 3 tbsp water
• 2 tbsp jaggery 
• 2 tbsp tahini 
• 2 tsp za'atar seasoning
• 1/2 cup sesame seeds 
• 1/2 cup almond flour 
• 1 tsp cinnamon 
• Pinch of salt 
• Coconut flakes for rolling 

Recipe: 

1. First, you're going to blend your soaked dates with water to make a smooth paste. You can do this in a food processor. 
2. Place the the paste into a mixing bowl. Gently mix in the jaggery and the tahini. Again, mix everything well. Sometimes the tahini can clump. Using the back of a spatula can help to mash it all up together. 
3. The spices are up next. Za'atar, cinnamon, and salt. With each addition, again don't skip the mixing. It's important to make sure that everything is incorporated well otherwise the bites can get weird real quick. 
4. Lastly the sesame seeds and almond flour gets added. 
5. Let the mixture sit for just a few minutes. In the meantime pour your coconut flakes into a bowl. 
6. You are going to take your date mixture and make small bite-sized balls. Roll in coconut flakes, and that's it! 

This recipe takes no more than 15-17 minutes to make. Store your truffles in a air-tight container, and enjoy! 

This past full moon I was super inspired to make an offering (of course at the very tail end of the evening). This past full moon was the first official one of Autumn, and a truly auspicious one at that. It represented divine love and bestowed the gifts of abundance. All of the effort put forth in the summer in growing, we finally get to reap the benefits of the fruit of our labor. It's a sweet reminder of the gifts of the Universe...we are never without no matter what comes our way. 
​
So in that vain, I thought I'd put together a quick little offering with ingredients that elicit the qualities of a full moon, that are sattvic and wholesome, and simple to digest. These took about 15 minutes total from prep to finishing with ingredients that I had laying around the house anyways! 

I hope you enjoy them as much as we did. 

Ingredients: 

• 2 cups almond flour
• 3/4 cup sesame seeds
• 3/4 cup maple syrup
• 1 tsp ginger powder
• 1 tsp baking powder
• 1 tbsp vanilla
• 1/4 cup tahini

Recipe: 

1. Starting with the almond flour, mix the flour with the sesame seeds. You want to make sure that everything is incorporated well. Then add in the ginger powder and baking powder. Sometimes it's nice to use a whisk if you're noticing clumps, and of course feel free to use your hands as well! 
2. Slowly add in the maple syrup and vanilla. Your dough should look like wet sand at this point once everything is incorporated well. 
3. Finally, add in the tahini. If you feel like your tahini is clumpy, you may need to use your hands to dissolve it so that it gets incorporated well. 
4. Roll into small balls. I opted for a smaller shape for these to feel like little biscuits, but obviously lead with the heart on this one! 
5. Line a baking sheet with parchment paper. Take your balls and just give a quick little pat so its slightly flattened. 
6. Bake for 5-7 minutes on 375 degrees. Be super careful because the bottoms can burn easily. 
7. Let it cool and enjoy! My whole batch was gone in a day between all my friends. 

Enjoy!