anzac cookies

anzac cookies

anzac cookies

These cookies, or biscuits are sooooooo delicious.  They are certain to be a hit in your home, they are in mine… This recipe is a combination of many recipes I found combined and then converted to a vegan version of my own.  Feel free to play around, but don’t leave out the Lyle’s!

Ingredients:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water

Directions:

Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water.  Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading).
5. Bake for 20 minutes.

Om,
Renata

mOMent: The story says that Anzac cookies were made for the soldiers in the Australian New Zealand Army Corps (ANZAC) during the first world war because of their long shelf life.  What is long-lasting in your life that is sweet and substantial?

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amazonian accolades

yacon

yacon

This om of the day has some interesting and rare ingredients that we came across.  The Sancha Inchi Sweet seeds are an earthy, nutty flavor with a touch of sweetness.  The yacon is a slightly sweet, chewy fruit.  Together they make a great combination. Have fun!

sacha inchi

sacha inchi

Ingredients:

1 C cooked old-fashioned oats
1/4 C TerrAmazon Sacha Inchi Sweet
1/4 C Yacon slices, dried and chopped
1 T butter
1 T agave
sprinkle of cinnamon
salt to taste

Directions:

Heat agave and butter together in a saucepan until butter is melted, add yacon and cook for a few minutes.  In a bowl add oatmeal and Sacha Inchi Sweet.  Add yacon mixture to oatmeal and mix well.  Serve with a little sprinkle of cinnamon on top!

Om,
Renata

mOMent: South America has so many wonderful treats that have yet to be discovered.  Many explorers have traveled through the rainforests and mountains ranges of the beautiful continent and there is still so much to be found.  What do you like to explore?  Are you a mental explorer, or do you prefer to be “out of your mind” and outdoors?  Or perhaps a completely different option…

crunchy punkin’

Pumpkin granola and pumpkin butter are at the core of this recipe.  Remember to eat your oatmeal right away or the granola won’t be as crunchy…and that’s part of the appeal to this om of the day…

Ingredients:

1 C cooked old-fashioned oats
1/2 C pumpkin granola
2 T pumpkin butter
1 t butter
pinch of cinnamon
salt to taste

Directions:

Mix pumpkin butter, butter and granola in the bottom of a bowl.  Add oatmeal and mix well.  Sprinkle with cinnamon and salt for flavor and garnish! Crunch it up!

Om,
Renata

mOMent: Punkin’ is what my Grandpa fondly calls me.  I love it!  Is there some special name that a favorite person calls you?  What is it?  Today, let that person know how much it means to you.

creme caramel

Ingredients:

1 C cooked old-fashioned oats
6 caramel chews
1 T water or cream

Directions:

Heat 4 chews in saucepan with water or cream (I used coconut creamer) until liquid. Mix with oatmeal.  Break remaining 2 chews into pieces and garnish oatmeal.  They will start to melt and become oh so gooey and delicious, like little prizes in your breakfast!

Om,
Renata

mOMent: Sweet, velvety and smooth is how I like to describe a perfect caramel chew.  If it melts in my mouth…even better.  But here’s something to chew on:  What could use a little smoothing over in your life, and how can you begin to make that happen?

horchata!

Cinnamon and sugar!  What could be better?

Ingredients:

1 C cooked old-fashioned oats
2 T horchata icing
1 t rice dream horchata
1 pinch of cinnamon
salt to taste

Directions:

Add icing to bowl with cinnamon and salt.  Mix in oatmeal and eat with a

smile…

Om,
Renata

mOMent: Sometimes the sweetest things in life come from the simplest moments.  Today, take time to remember times in your life that were simple and full of sweetness, then smile.

slow as molasses

molasses

molasses

This om of the day is inspired by molasses cookies, which are strong in flavor and a little on the sweet side. This one is for serious molasses lovers!

Ingredients:

1 C cooked old-fashioned oats
1/4 C molasses
1/4 C raisins
1 t grapeseed oil
1/8 t ginger
1/8 t cinnamon
1/8 t cinnamon

Directions:

Heat molasses, spices, oil and raisins in a saucepan until warm and well combined.  Add to oatmeal, you may not want all of the mixture because it is very strong…

Om,
Renata

mOMent: Sometimes taking things slowly can be a positive and beneficial experience.  It can give you the time and perspective to synthesize any given situation.  What in your life could use a little more time and attention?

cashew ‘n chocolate caramelitas

carmelitas

carmelitas

These bars are chewy, gooey and irresistible.  Adapted from this recipe, I used homemade caramel chews, bittersweet chocolate and chopped cashews.  This is perhaps a more decadent way to get in your om of the day…

36 bars

Ingredients

Crust

2 C all-purpose flour
2 C rolled oats
1 1/2 C brown sugar
1 t baking soda
1/2 t salt
1 1/4 c Earth Balance, softened

Filling
12 oz thick caramel sauce (I used homemade caramel chews, click here for the recipe)
6 oz semi-sweet chocolate chips (1 cup)
1/2 cup chopped cashews

Directions

1.      Heat oven to 350*.
2.      Grease 13×9 inch pan.
3.      In large bowl, blend all crust ingredients at low-speed until crumbly. (I used my hands)
4.      Press half of crumb mixture, about 3 cups, in bottom of greased pan.
5.      Reserve remaining crumb mixture for topping.
6.      Bake at 350* for 10 minutes.
7.      Meanwhile, in small saucepan heat caramel until fluid.
8.      Sprinkle warm crust with chocolate chips and nuts.
9.      Drizzle evenly with caramel; sprinkle with reserved crumb mixture.
10.      Return to oven and bake an additional 18 to 22 minutes or until golden brown. (Mine took an extra 10 minutes)
11.      Cool completely.
12.      Refrigerate 1 to 2 hours or until filling is set.
14.      Cut into bars.
15.      Enjoy!

mOMent: Modern machinery has taken the place of doing many things we used to do by hand.  Is there anything that you prefer to do by hand? Why? And, what do you get out of doing things in this way?