Breakfast: Scrambled tofu with garlic pita bread
Lunch: Carrot and coriander soup
Dinner: Lentil chili followed by vegan cashew butter and oatmeal cookies with almond milk!
You know, I’m surprisingly crap at making cookies. Maybe its a British thing – we seem to buy biscuits and bake cakes – but I never quite feel like I’m in control of the situation when I’m making them. An attempt at gluten-free cherry and cashew cookies yesterday, despite producing an amazing tasting dough, resulted in one large, flat, solid ‘cookie’ that had to be hacked off the baking tray with malice.
Thankfully these turned out alright. We’ve gone a bit mad with the nut butters in my house, having almond, peanut and cashew at the moment, so the time seemed right to experiment. These cookies are nice and fat, and very filling thanks to the oats.
1 cup oats
3/4 cup sugar
1/2 cup cashew butter
1 tsp baking soda
1/3 cup molasses
3/4 cup almond milk
1 tbsp canola oil
1 tsp vanilla essence
a pinch of salt
Sift together the flour, salt and sugar then stir in the oats
Mix the baking soda and molasses together in a bowl
Add the cashew butter, almond milk, oil and vanilla essence into the molasses
Add the wet ingredients into the dry and stir until just combined
Divide the mixture into 12 sections
Roll each one into a small ball, then place on the baking tray and flatting to about half an inch
Bake for 10-12 minutes, or until the top is golden brown
Remove gently and allow to cool and harden
Enjoy with a glass of almond milk!
Cashew butter is fabulous as it has tons of protein and heaps of essential fatty acids. Go nuts!