Check out the recipe on Momtastic here.

Ingredients (makes 20 cookies):

1 1/2 C. rolled oats (processed into flour)

1/2 C. hazelnuts (processed into meal)

1 TBS. flax seed meal

1 TSP. cinnamon

1/2 TSP. baking soda

1/4 TSP. salt

1/2 C. raw tahini

1/2 C. honey

1/2 C. chopped medjool dates

1 TSP. vanilla extract

Method:

1. Preheat Oven to 350 degrees. 2. In a large bowl combine oat flour, hazelnut meal, flax seed meal, cinnamon, baking soda, and salt. 3. In a separate bowl whisk together raw tahini, honey, medjool dates, and vanilla extract. 4. Add tahini-honey mixture to the dry-ingredient bowl. Mix until well incorporated. 5. Drop spoonfuls of cookie dough onto prepared baking sheets. 6. Bake for 8-10 minutes. 7. Cool completely before serving.

Enjoy!!

Tired of having boring, tasteless, vegetarian burgers? These umami rich, Black Lentil Pumpkin Burgers, will change your mind about meatless patties.

Check out the recipe here

Ingredients:

4 TBS. olive oil (divided)

3 leeks (halved lengthwise, and sliced)

1 red onion (thinly sliced)

4 garlic cloves (thinly sliced)

6 C. (1 LB) assortment of wild mushrooms (crimini, portobello, oyster)

1 TSP. thyme

1 TSP. sage leaves (thinly sliced)

1/4 TSP. dried oregano

salt & pepper, to taste

1/2 C. dry white wine

1/2 C. cooked cannellini beans

goat cheese/parmesan, to taste (optional)

Method:

Heat 3 tablespoons olive oil in a large pan. Sauté leeks, onion, and garlic over a medium flame for about 10 minutes (or until soft and lightly golden). Remove onion-leek mixture, and set aside. Increase the flame to high, add wild mushrooms, herbs (thyme, sage, and oregano), and S&P. Cook for about 5 minutes. Deglaze the pan with white wine, and keep stirring with wooden spoon. Once most of the liquid has evaporated, add cooked cannellini beans, and the leek-onion mixture back into the pan. Sauté for an additional couple of minutes. Serve warm with or without cheese.

Enjoy!!

Crunchy, nutty, delicious Wheat Berry Salad. For the recipe click here.

For a list of all my recipes on Momtastic, check out my bio page.

Inspired by: bon appetit

What you need to make 6 muffins:

olive oil spray

1/4 C. whole spelt flour (+2 tablespoons for berries)

1/4 C. almond meal

1/2 C. yellow cornmeal

1 TSP. baking powder

1/4 TSP. sea salt

2 eggs

1/4 C. olive oil

1/2 C. maple syrup

2 TBSP. milk

1/2 TSP. pure vanilla extract

3/4 cup strawberries (stems removed & chopped)

Method:

Preheat oven to 350 degrees and lightly grease your muffin tin with olive oil spray. In a bowl mix together 1/4 cup spelt flour, almond meal, corn meal, baking powder, and sea salt, set aside. In a different bowl whisk together, eggs, olive oil, maple syrup, milk, and vanilla extract. Pour wet ingredients into the dry-ingredient bowl and whisk until well incorporated. Toss chopped strawberries (1 inch pieces) with 2 tablespoons spelt flour and add to batter. Using a soup ladle, pour batter into greased muffin tin and bake for about 30 minutes, or until tops are golden.

Enjoy!!

Looking for wholesome comfort food recipes? Try this seasonal, fiber-rich pasta dish!

Check out the recipe on Momtastic.

What you’ll need to make 15 Hand Pies:

For the dough:

1 C. whole spelt flour

1/2 C. cold butter (~113 grams)

2 TBS. cool water

1/2 tsp sea salt

For the filling:

1/4 C. butter nut squash puree (homemade, frozen, or canned)

1/4 C. cubed goat cheese (Saint Maure)

2 TBS olive oil

3 TBS chopped shallot (or red onion)

3 minced garlic cloves

1 TBS minced thyme

small pinch of nutmeg

S&P to taste

For the topping:

1 egg (beaten)

black & white sesame seeds

Method:

Prepare the dough: Pour flour, butter, water, and salt in a large bowl. Work with your finger tips to incorporate all of the ingredients until dough is formed. (TIP: a food processor will also do the trick). Make sure not to over work the dough. Wrap in plastic-wrap, and refrigerate for 30 minutes.

Prepare the filling: In a small pan, heat olive oil, under a low flame. Saute shallots, garlic, and thyme until fragrant, and shallots are translucent (about 5 minutes).  In a medium sized bowl mix together squash puree (room temp) with shallot and garlic mixture. Add nutmeg, and salt & pepper. Mix until well incorporated. (TIP: homemade squash puree is super simple to make at home: roast butternut squash in oven for about 40 minutes. Remove flesh, and mash with a fork, or potato masher)

Assemble: (Preheat oven to 400 degrees) Roll out dough on a well-floured surface (about 1/4 of an inch thick). Using a cookie or biscuit cutter, make an even amount of circles. (I used a 2 1/2 inch wide cookie cutter, which made 30 circles, and 15 hand pies). Evenly place 15 circles on a parchment-lined baking sheet. Using a teaspoon, drop squash mixture onto the center of each circle. Place cubed-goat cheese directly over the squash puree. Gently place remaining 15 circles directly on top, to create mini pies. To seal edges, pinch with finger tips, or crimp with a fork. Brush tops with beaten egg, and sprinkle with sesame seeds.  Bake for about 20 minutes, or until golden.

Enjoy!!

Enjoy!!

What you’ll need to make 15 latkes:

1 large beet root (peeled, and grated)

1 large white carrot (peeled, and grated)

1 small yellow onion (peeled, and grated)

1 large egg

2 1/2 tablespoons spelt flour

1 teaspoon black pepper

1/4 teaspoon cayenne

1/4 teaspoon sea salt

canola oil for frying

Using a fine mesh strainer (or a cheese cloth), extract as much liquid as you possibly can from the grated beet, carrot and onion (this step is key to having crispy latkes). After you squeeze out the liquid,  mix together the grated veggies, egg, spelt flour (or potato starch, for a gluten free option), and spices in a medium sized bowl. Make sure all of the ingredients are well incorporated. In a medium non-stick skillet, heat two tablespoons of canola oil. Before you begin frying, test oil by dropping a shred and make sure it’s sizzling hot. Using a teaspoon, scoop out latke mixture from the bowl, and gently release into pan. Use the back of the spoon to flatten mixture. (I learned this method from Smitten Kitchen). Repeat with the rest of the mixture, and add more oil as needed. Serve immediately, with your favorite condiment. Enjoy!

Happy Holidays!