Friday, May 27, 2011

What's Up With All The Nutritarian Cookies? Spiced Carrot Cake Cookies w/ Vanilla Nut Frosting & Raw Cacao Nibs


Introducing the Nutritarian Spiced Carrot Cake Cookie 
Featuring Vanilla Nut Frosting & Raw Cacao Nib "Chips" 

Just sharing really quick with you what I made for my afternoon snack today! I am SO a baker at heart, and of course my favorite past time being a nutritarian (besides living life to it's fullest, buying tiny  clothes, neglecting social time with my doctor and skipping the costly trips to the pharmacy) is finding new ways to incorporate my past love affair with baking into my whole food, plant based, no processed JUNK, happy hippy lifestyle.  LOL!  These cookies are gluten free when made from oats not processed in facilities that process wheat. They are free from processed ingredients including oils like olive oil and others, free from any non-whole food sugar (sugar that is extracted from anything and denied it's natural fibers and elements) and best of all, delicious. 

The recipe has been featured on my site before in simpler form, leaving tons of room for experimentation and alterations/substitutions. That's the spice of life, yes? The recipe for these cookies is as follows, but for more detailed instructions please see my post about nutritarian cookies HERE! 

Jemoiselle's Nutritarian Spiced Carrot Cake Cookies
 Featuring Vanilla Nut Frosting & Raw Cacao Nib "chips"

3 very ripe bananas
180g date paste/pitted dates pureed
160g jumbo oats (Quaker will work, but Jumbo make a HUGE difference)
84g Whole Sesame Tahini (puree of raw whole sesame seeds, unfiltered)
2 large carrots, peeled and finely shredded
1-2 tsp pure vanilla extract (mine is homemade, thus no HFCS or sugar)
Cinnamon, Nutmeg, Ginger Allspice & Clove to taste
Raisins, however many float your boat
One small package Raw Cacao Nibs
Optional Pineapple, 1/4c finely chopped

Frosting:
1/3c Raw Cashews
1/3c Homemade Almond Milk
1/3c Pitted Soft Dates, packed
2tsp Homemade Vanilla

Vitamix, done.

Mash bananas, dates, tahini and vanilla with masher. Mix in carrots, oats, raisins and optional pineapple. Add spices to taste! Allow to sit for approx. 30 minutes to absorb liquid if using the jumbo oats, otherwise just proceed. 

Drop by the tablespoon via a mini ice cream scoop or melon baller onto a non-stick cookie sheet. Please don't use nasty cooking spray :) Just get that plastic spatula ready for when they are done and use those fine sexy biceps to get them off! LOL Drop them 2 inches apart or less. They won't spread much, besides the next step. Gather your inner passive aggressive diva and after placing a towel on the counter, BANG the cookie sheet on top of it to spread the cookies into perfect little circles! Voila! Feel better? Me too. :P 

Now bake those bad boys for 15-20 minutes at 350 F. I just wait until I smell them, and then, when the bottoms are a rich brown take them out. I let them cool in the pan before removing them. Frost with the delicious Vanilla Nut Frosting, sprinkle with the Raw Cacao Nibs and if you feel froggy (why not?) add some freshly ground flax seeds too! Yeah, I had my flax in my breakfast today so the cookies got neglected, sorry!

Thanks for visiting, see you next time!
Jemoiselle

PS Happy Birthday Meezers!