Trailmix Cookies

These little cuties are another one of those cookies I have made for years but haven't actually posted or shared. They are based off of the same oatmeal cookie base that I make for all my favorite cookies... It's pretty simple, but can be made with a whatever fillings you got or want. These specific trail mix cookies can be easily made with your already pre-made or bought trail mix, or you can whip up a little mix of your own to add in. They are perfect this time of year for all those end of summer trips and adventures. They are good for breakfast lunch and dinner (and dessert ;) But the key factor is that you MUST make them to enjoy them :)

Make a big batch and freeze them. They are super easy to pull out and take on the go. When I make these I feel like you can pack in so many flavors and nutrients that you forget it started out as a cookie base- but I like to think of all my cookies as a little love from heaven. So just sharing that love with you xoxo Much love and HAPPY baking!

 Trail Mix Oatmeal Cookie Recipe
{gluten, dairy, egg and soy-free, VEGAN}

1 cup certified GF rolled oats
1 cup of certified GF oat flour
1/3 cup of tapioca flour
1/3 cup rice flour
1/3 cup of potato starch
1 ts. of sea salt
1/4 ts. of baking powder
1 1/2 ts. of baking soda
1 cup of coconut palm sugar
1/3 cup of date puree paste (or applesauce)
1-2 TB  of maple syrup
1/2 cup room temperature or very soft/warm coconut oil OR you can sub in
Organic Palm Oil Shortening or use a mix of both to make 1/2 cup

add last: 1 heaping cup of your favorite trail mix combo or....
1/4 cup of shredded coconut
1/2 cup of raisins, dried cranberries or dried chopped dates
1/2 cup of mixed pumpkin seeds, sunflower seeds, possible nuts
optional....add in a sprinkle of some dark chooclate chips ;)

Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 15-18 minutes or until your desired crispy cookie liking. Let the cookies cool for at least 15 minutes before moving to platter because they will start to crumble if they are still warm. Store in a dry place or in the fridge for an extended period of time. ENJOY!

Much love as always xoxo

PB&J Blueberry Crisp

Well... if you haven't noticed I have been neglecting the blog. Not really intentionally. It just happened. The past few weeks have been absolutely gorgeous here in Michigan and it just seems foolish to be indoors or not be on a grand adventure. And that is just what we have been up too. Two weeks ago we spent a very long week in Michigan's Upper Peninsula. I have only been there a few times, and never been to the tippy top. But this trip we went all the way up to the most northern point, called Copper Harbor. There are no words for the beauty that was all around us. We took day trips all over the region involving beach days, waterfalls, mountain trails, and yes, believe it or not, more berry picking.

There is something very healing and therapeutic about large bodies of water, fresh air and sun. It is like a healing suave that rushes over the body and spirit and brings more oxygen and life to your being. And the many colors of blue that radiant from the sky and waters is just breath taking and magnificent. So to add to your healing journey and eating real fresh foods, make sure you find some time to experience God's beauty in nature and let it bring more life and healing to your soul.

So, I'm sorry to be absent as of late, but can you blame me?!

Schedules, school and fall are right around the corner. And in the meantime finding the last minute summer adventures that await you are a must.

And, this simple crisp was a last minute...vacation assembled... masterpiece. Yes, another crisp...but this one is my favorite because it's super simple and the flavors are a combo I adore. I can't believe it has taken me this long to put these ingredients together. All that fresh clean air got to my head, I guess...in a good way!

Like I said, we found a local organic blueberry patch. (If you live in or around Houghton, Michigan then look for signs around Chassel on US-41 It is off of Klingsville Road from 41. This organic berry farm is called, Opa's and is off the beaten road a bit). These berries are grown right from the Keweenaw Bay off of Lake Superior. The blueberries mirror the lake's blue and the size and amount of these berries is really astounding. I have been picking blueberries in lower Michigan for almost 15 years and I have never seen such beauties. Some were as big as cherries and super juicy and sweet too. I was in love... to say the least.

So this crisp was created after a long day of adventures and put together with a few simple ingredients that I had with me while traveling. I do not know why I have not put seed (or nut) butter with berries before like this. It is a perfect pair, just like the classic PB&J. It has a way of melting your heart and making you feel like a child again. Perfect pair for a perfect treat. Now all you need might be a nice glass of your favorite chilled no-dairy milk (mine are either Hemp or Coconut). Or of course there is always some coconut ice cream too...

PB&J Crisp Recipe 
(gluten, dairy, nut and soy-free)

Berry Jam Filling:
3 cups of fresh (or frozen) blueberries
3 TB of tapioca flour
3 TB of coconut palm sugar
1 fresh lemon squeezed (about 3 TB of juice)

Mix all of the above ingredients together well and then pour into a 9x9 square or circle baking Pyrex pan. Make sure the flour and sugar mixed thoroughly and all berries are covered. If you do not have tapioca flour, arrowroot powder or cornstarch work as a great sub. If you want to try a mix of fresh berries like blackberry, raspberry and blueberry that would be a nice mix or even bend it a bit more with additional cherries. The key to get the PB&J taste is to stick with berries though.

Crisp Topping:
2 cups of certified gluten-free oats (I use Bob's Red Mill)
1/3 cup of natural sunflower seed butter (or your favorite nut butter works too)
1/3 cup of spiced apple butter (or add 1 ts. of apple pie spice to plain apple butter)
1/3 cup of coconut palm sugar
2 TB of light olive oil
dash- 1/2 ts. of sea salt

Mix the above ingredients together in a separate bowl, then sprinkle with a fork or your fingers over the blueberries in the 9x9 pan. Bake in a preheated 350 degree oven for 40-50 minutes. Basically until it smells heavenly and you see the blueberries bubbling over the oats. Pull from the oven and let cool for a few minutes and serve warm.  Tastes best warmed, but you could also add some vegan ice cream or a glass of milk. And make sure you save some leftover for breakfast :)

I hope you enjoy and find yourself in some late summer adventures. When we returned home we found our garden overgrown and ready for a lot of harvesting. I will share some of my garden love and creations in my next post....so much to return too when you get lost in summer fun.

Much love as always!