A peanut-free version of the Rocky cookie

Never in my life, until just over a year ago, had I known so many people with food allergies.  Now I have adopted an entire family full  🙂  (and I love them all) and have several friends with them as well.  There are allergies to spices, some to raw fruits and veggies, to gluten, to tree nuts, to peanuts, to dairy, and the list goes on.  Then there are the folks who make life choices to exclude certain foods- people who eat paleo, vegetarian, vegan, dairy-free, etc.  All of this adds up to challenge the “foodie” at each party.  You want to bring a dish that looks good, tastes great, and that everyone will be able to partake in.  It can be a little crazy, but I’m up for the challenge.

This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter.  It’s for Sheila and Michael as she loves her healthy foods and he doesn’t breathe so well when peanut products are near him 😉

Ingredients:

2 cups old fashioned oats

1 cup steel cut oats

1 ½ cups whole wheat flour (or oat flour)

¾ teaspoon baking soda

¾ teaspoon cinnamon

dash of  nutmeg

Sprinkle of sea salt

Handful of bittersweet chocolate chunks

Handful of raisins

Handful of chopped dates

Handful of cashews

Handful of shredded coconut

Handful of dried pineapple

Handful of wheat germ

Handful of flax seed meal

Handful of sunflower seeds

1 egg

1/2 cup real maple syrup

1/4 cup molasses

¾ cup plain, unsweetened applesauce

1/3 cup coconut oil

1 teaspoon vanilla

a well-ripened banana

1 large scoop of Tahini

  • Preheat the oven to 375
  • Add the wet ingredients to the dry and mix
  • Scoop the batter by the tablespoon onto a large baking sheet lined with parchment paper (cookies will not spread)
  • Bake for 15-25 minutes (depending on your oven).  You want a finished cookie that is golden brown around the edges and a bit on top

Rocky cookies

Sweet coconut lentils

This recipe has a wonderful (and short) list of ingredients that just drew me in.  I had to try it, although I couldn’t imagine just how it would taste.  I mean- sweet dates, creamy lentils, and savory onion…?  Really?  But I did try it, and it was good.  It was a strange thing for me to eat a sweet dish as a side, but it was lovely nonetheless.

Ingredients:

1 tablespoon coconut oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon turmeric

1 pound lentils

1 cup pitted dates, chopped

2 teaspoons tamari

1/2 cup shredded, unsweetened coconut

Directions:

  • In a large frying pan, heat the oil over a medium heat
  • Add the onion and cook until it’s soft and beginning to brown
  • Stir in the ginger and turmeric and cook for a minute
  • Add 6 cups of water, lentils and dates and bring to a boil
  • Reduce the heat to medium-low and simmer for half an hour
  • Preheat the oven to 350°F
  • When the lentils have simmered, stir in the tamari and transfer the mixture to a baking dish
  • Cover and bake for 30 minutes
  • Uncover, top the baked mixture with coconut and bake again, uncovered, until the coconut is golden, about 15 minutes longer

Since I was anticipating the sweetness of this side dish, I prepared it with savory grilled lamb chops that I had marinated in honey, tamari, garlic and vinegar.  This made for a well-balanced plate 😉

The inspiration for this dish came from Whole Foods Market.  They put out some great recipes!

J