friday favorites edition 2

It’s been a week already! I’m not sure how I feel about that. But I am excited to share more favorites, including two more-successful-than-expected recipes I made this week. And I’m SUPER STOKED that I’m going home in 8 days!!

Things that I am especially thankful for this week:

1. As previously mentioned, I’ll be California-bound in approximately 7 days and 23 hours!

2. NO MORE LATIN AMERICAN LITERATURE CLASSES. Just a three-part final on Wednesday to survive.

3. I finally finished the draft of the only research paper I had to write for finals this semester. And spent some quality time in the Gloucester library.

4. Taking time to read for fun. I read When in Doubt, Add Butter (predictable chick lit, but some of the characters were unconventional and there were lots of food details so that was fun) in three days and remembered how much I love reading when I don’t have to. And how great of a procrastination tool it is, heh.

5. TULIPS!!! ImageImage6. Kabocha squash. Japanese pumpkin has stolen my heart.


7. Free tacos, mini cacti, and the way finals week brings everyone out of hiding and into Jenks for massive study parties. Also breakfast dates, movie nights, and post-finals plans for 21st birthday celebrations. Oh yes, and post-sleepover paleo banana flaxseed waffles with sweet potato milkshakes.


8. Happy spring afternoon views from the front door of the Birdhouse.

image(14)9. A considerate professor who brought (gluten-free) pizza to the final exam period because it was during lunchtime, and spending said exam period eating said pizza and sharing favorite selections from the essays we wrote over the semester.

10. Making life-changing bread and remembering the first time I made it, which was during finals last year. Crazy how different things are now – and by different I mean a million times happier and less stressful. I like not being so overwhelmed I can’t think straight. I also really like baking experiments that turn out well and that people who are not me actually enjoy. Like the gluten-free cranberry oatmeal cookies and paleo brownies with accidental ganache that I made for my writing classes this week. Recipes for both below! 🙂

Cranberry Oatmeal Cookies


makes ~45 cookies

based on Beth from Tasty Yummies’ Pumpkin Oatmeal Raisin Cookies

1 banana, melted
1/2 cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup applesauce
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2-3 tsp cinnamon
1 tsp nutmeg
2 cups gluten-free oats
1/3 cup brown rice flour
1/4 cup sorghum flour
1/4 cup + 1 tbsp coconut flour
1 1/2 tbsp flaxseed
1/2 cup dried cranberries
1/4 – 1/2 cup semisweet chocolate chips

Preheat oven to 375. Microwave banana for 1 1/2 minutes. Mash with coconut sugar. Add egg, vanilla, and applesauce. In a separate bowl, whisk baking soda, powder, salt, spices, flours, oats, and flaxseed together. Mix with wet ingredients until thoroughly combined. Add cranberries and chocolate chips. Drop by rounded spoonfuls onto cookie sheet and bake for 12-15 minutes depending on the size of your cookies (bottoms should be golden brown and tops should be set). Enjoy!


Super Fudgy Coconut Flour Brownies

photo(1){paleo, nut-free}

makes ~36

based on the Paleo Coconut Flour Brownies recipe from Empowered Sustenance

3/4 cup coconut flour
3/4 cup cocoa powder (I used Hershey’s Special Dark, hence the near-black color)
1/3 cup coconut sugar (can substitute honey)
1 banana
2 eggs + 9 tbsp liquid egg whites (or 3 eggs and 3 egg whites)
2 tsp vanilla extract
1/3 cup applesauce
1/2 cup almond milk

Preheat oven to 300. Whisk coconut flour, cocoa powder, and coconut sugar together in a medium/large bowl. Microwave the banana for 1 1/2 minutes. Mash and mix with eggs, vanilla, applesauce, and almond milk. Add wet ingredients to dry ingredients, adding more milk as needed to achieve consistency – mixture should be more like dough than batter but easy to spread. Scoop into greased 9-inch cake pan or 9×13 dish and spread evenly. Bake for ~25 minutes or until a toothpick comes out clean – err on the side of underbaked as coconut flour makes for a drier product. Allow to cool for 15-20 minutes before topping with ganache.

Dairy-free “Ganache”


makes enough for 1 batch of brownies

2 1/2 ounces unsweetened baker’s chocolate
1 1/2 tbsp coconut oil
1/3 cup cocoa powder
1/3 cup coconut sugar
1 tbsp honey
1/2 cup almond milk

Melt chocolate and coconut oil in a saucepan over medium-low heat. Add sugar and stir until dissolved. Mix in cocoa powder and honey. Reduce heat and add almond milk, stirring until mixture is thick but still liquidy. Pour over brownies and spread. Allow to harden or cut and serve immediately!

Warning: You will definitely need milk – these are maybe the chocolatiest brownies I’ve ever eaten. I consider that an accomplishment. 🙂


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