What I have been doing with my Door to Door Organics Box....

It's been a couple of weeks since I wrote about my Door to Door Organics box. I've been pondering on my approach with this and have decided that I would pick a couple of interesting recipes and feature them instead of listing each and every things we eat with the produce from our box.  Truth be told, I make a lot of the same type of things over and over changing out the ingredients with whatever produce I get in my box that week.  I think it's going to get pretty boring if I continue listing everything we ate for the week, no?  If there is something that you are just dying to know what I did with, send me a note! 

So, this week I have two cakes (yes, cakes!), both made with whole wheat flour, vegetables, and frosted with the best vanilla frosting ever.  And they are both really good.

The first cake is made with beets and tastes like a really moist spice cake.  You cannot taste the beets at all (unless you roast and puree them first, which I have done and actually enjoyed).  I took these to Bible study the other night and everyone loved them. I've taken them to Pilates class, made them for friends, dinner parties - good reviews all the way around.  Even the people who have never eaten beets before like it!  This is based on Tyler Florence's recipe from Dinner at My Place.  I made all my usual adjustments with the refined ingredients and you really would never know.  It's very moist and light.  Then there's frosting.  Oh how I love the frosting.  It's such an interesting recipe modified from the version in Babycakes.  I call it vanilla, but by the time I'm done with it, it's probably more coconut-y.  That is because I use coconut milk, coconut oil and coconut flour.  Don't be afraid if you do not like coconut.  A.  You can forgo the coconut milk for another type of milk (soy, almond, cow, etc.) and B.  Maybe it's time you started liking coconut!  This frosting may be your gateway to converting you.

The second cake recipe is a whole wheat chocolate cake with zucchini.  This was EJ's birthday cake last week....three times.  His birthday was on Thursday and we had to take cupcakes to daycare.  Then that night we had an impromtu celebration with my brother and his family, my mom, and my grandma.  Finally, on Saturday we had the "real" party, which was just the same people along with my sister and niece.  All three parties I made this cake.  I wasn't really planning to do that, but it was so good on Thursday that everyone begged for an encore on Saturday.  So, I made it again.  I did not allow enough time for the frosting to set on Saturday, though, so I ended up with a vanilla sauce spread between the layers, as well as, poured over the top.  Judging from the picture, it would not win any beauty contests, but I promise you it would win taste contests!  In fact, it's so good that my brother wants me to make it for his wedding!  I thought I had found the perfect chocolate cake with Heidi Swanson's Basic Chocolate Cake.  Now I'm confused.  I think I am just going to have to make them both and have a side by side comparison to settle this!

Hope you enjoy these cake recipes as much as we do.  I will be traveling for work next week, so I'm likely going to skip my DTD box.  I am planning to make as much out of my hotel room as I can, though, so I think I might have some interesting things for you!  I never stop!

Whole Wheat Beet Cake with Vanilla Frosting
This is adapted from Tyler Florence's version in Dinner at my Place.  I replaced the AP flour with whole wheat, replaced the sugar with palm sugar, etc.  He tops them with a greek yogurt sauce, but I go for the Vanilla Frosting.  I make these in little 3 inch square pans to make individual cakes.  You can easily make cupcakes instead or use an 8x8 cake (square or 8 inch round).  Just adjust the baking time accordingly.

1 1/4 cups whole wheat flour, preferrably freshly ground (use whole wheat pastry or white whole wheat, if not)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons blackstrap molasses or yacon syrup
2 large eggs
1/2 cup buttermilk or yogurt
1/3 cup coconut oil
3/4 cup palm sugar
1 1/4 cup peeled, grated beets (about 2 beets)
1/2 recipe Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees.  Lightly grease pans or muffin tins for cupcakes. 

Combine flour, baking powder, baking soda, salt, and spices in a large bowl.  In a separate bowl whisk together molasses, eggs, buttermilk, oil, and sugar.  Add the wet ingredients to the dry and whisk until completely combined.  Fold in the beets.

Pour batter into prepared pans and bake 20-25 minutes or until baked through (test with toothpick).  Cool completely, remove from pans, and frost.

Vanilla Frosting
This is an adapted version from Babycakes by Erin McKenna.  You must let this chill for 6 hours.  I have tried freezing it to shorten that time and it doesn't work.  Look at the picture below and that is what happens after 4 hours in the freezer.  Two hours later, I had frosting.  Do note that this makes a delicious vanilla sauce that can be used in all kinds of desserts.  You can leave it at room temperature instead of chilling if you want sauce.  This does make a lot of frosting and I find that half of a recipe is enough for one cake.  I like to make the full recipe, though, to just have it around for another cake or cookie sandwiches or eating it by the spoon...

1 can coconut milk
3/4 cup vanilla protein powder (I like Jay Robb Whey.  Any vanilla protein powder will work)
1 tablespoon coconut flour
1/4 cup palm sugar (raw honey, agave, or pure maple syrup would work)
1 tablespoon vanilla
1 1/2 cup coconut oil
2 tablespoons lemon juice

In a blender or food processer, add the coconut milk, protein powder, coconut flour, honey, and vanilla. Blend for 2 minutes. With the machine running, alternate additions of the coconut oil and lemon juice. Process until they are thoroughly combined. Transfer to a medium size bowl and cover. Refrigerate for at least 6 hours. If you are in a hurry you can freeze for about an hour, remove, and beat with a hand mixer until fluffy.

Whole Wheat Zucchini Chocolate Cake

I have made this into cupcakes, layer cakes (pictured above), and in a 9x13 pan.  All work fine.  Whole spelt flour would work in place of the wheat if you watch gluten.

2 1/4 cups whole wheat (white or pastry, preferrably freshly ground)

1/2 cup unsweetened organic cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups palm sugar
1 cup coconut oil, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 1/2 cup bittersweet chocolate chips (at least 65% cocao) - optional, but not really
1/2 cup unsweetened shredded coconut
1/2 recipe Vanilla Frosting (recipe is above)

Preheat oven to 325 degrees. Grease and flour a 9x13 pan (2-8 inch cake pans or 24 cupcake pans will work. Just adjust the baking time).

Combine flour, cocoa powder, baking soda, and salt in a medium size bowl. Beat sugar and coconut oil until very well blended. Add eggs, one at a time, beating between each addition. Add vanilla. Alternate the dry ingredients and buttermilk into the wet ingredients until everything is mixed together. Fold in the zucchini. Pour batter into the prepared pan(s). Sprinkle with 1 cup chocolate chips (save 1/2 cup for the top). Bake until toothpick inserted into the center comes clean (9x13 = appx. 50 minutes; cupcakes = appx. 25 minutes; 8 inch = appx. 40 minutes).  Cool completely, remove from pans, and frost.  Top with additional chocolate chips and coconut.

Mexican Fiesta

I am sure I could have came up with a more clever title than "Mexican Fiesta", as it does not at all begin to describe the food Tonya and I made last night for our monthly class with the IMX=Pilates group.  We're not talking about the fat-laden, Americanized version of Mexican cuisine that is covered with cheese and refried beans.  You can go to On the Border to get that.  We're talking about super fresh flavors, spicy peppers, and hot homemade tortillas.  You are not going to walk away from that table feeling sick and shameful (except for maybe the person who ate four enchiladas - he shall remain nameless).

Let's talk for a moment about homemade tortillas, because they are easier than you think to make.  Invest in a tortilla press to make your life easier.  I bought one from Amazon.com for $14.95 and have found several other uses for it (crackers, calzones, meat pies, etc.).  I hate rolling.  Think beyond white flour and yellow corn, too.  Whole wheat flour, blue corn, quinoa flour - all make delicious tortillas, as we proved last night.  If you can grind fresh, it's best.  Soaking your grains is even better than best.  Read here about why and how to soak your grains in order to neutralize the phytic acid and release all of the nutrients for your body's enjoyment.  The recipes below are just starting points.  Think of them more as ratios of dry/liquid/fat and plug in whatever dry or fat you want.  Grind some flaxseeds, chia seeds, sunflower or pumpkin seeds and use in place of some of the flour.  Bean flours, such as, garbanzo bean flour will add protein.  The grain possibilities are endless, too.  Barley, buckwheat, spelt, or farro flours are good options.  Mix it up.  You are no longer limited to dry, horrible tasting tortillas from the grocery store!  Once you taste how good tortillas are when they hot from the skillet and happen to be a thousand times better for you, you will never look back. 

Beyond tortillas, we made a feast of equally tasty Mexican food, which I do not want to neglect mentioning: 

Tortilla Soup from The Real Food Daily Cookbook (made with the blue corn tortillas)
Swordfish Enchiladas with Green Enchilada Sauce (made with quinoa tortillas)
Lima Bean, Corn, and Jicama Salad
Ancho Chili Truffles

All of it was just bursting with freshness and flavor.  If I had to judge based on the majority of everyone's comments, the Tortilla Soup was the favorite.  That means if you are reading this, you need to make it.  Now, if only I had remembered to take some pictures....

Thanks to everyone for a great class last night - enjoy the recipes!

Whole Wheat Tortillas (Soaked)
Using a tortilla press makes these so much easier than rolling.  It's a low-cost investment ($14.95 on Amazon.com) and will probably encourage you to make them more often!

3 cups whole wheat flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil

In bowl of mixer, combine flour, baking powder, and salt. Using the paddle attachment, turn mixer on and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl.  Switch to dough hook and let the machine knead the dough for 2 minutes. Remove dough and knead by hand a few times just to bring the dough together.  Add more flour or water to get the right consistency.  It should feel moist, maybe even a little tacky.  It should not stick to your fingers.  If following soaked version, place the dough into a glass bowl and cover with plastic wrap.  Allow the dough to rest for twelve to twenty-four hours at room temperature and then proceed. Otherwise, divide the dough into 16 parts for small tortillas or 12 parts for large tortillas. Roll each part into a ball and spread on a cookie sheet. Spray with oil and cover tightly with plastic wrap.  Let the balls rest 1 hour before proceeding.

When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat.  Roll or press one ball of dough to the desired thickness.  Tip:  they are easier to handle if you make them smaller (i.e. a little thicker).  If you are using a tortilla press, you want to have plastic wrap on both sides of the press to prevent the dough from sticking.  With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill.  If it wrinkles at all just use a spatula to straighten it out.  Let it cook for 1-2 minutes and then flip.  Cook another minute or two and remove.  Be careful not to overcook it as it will become crisp instead of soft and pliable.  Repeat with the remaining balls of dough.  You can buy a tortilla warmer or just place a tea towel in a bowl and stack the tortillas inside the towel.

Quinoa Flour Tortillas
You can buy quinoa flour or grind your own in a grain mill.   

3 cups quinoa flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil

Follow the same directions above for whole wheat version, but just replace the wheat with quinoa.

Blue Corn Tortillas (with whole wheat)
These directions are for a "non-soaked" version.  If you want to soak the tortillas, start the night before, reduce the water by 3 tablespoons and add 3 tablespoons of apple cider vinegar.  Prepare the dough, but do not divide it into balls.  Place it in a bowl, cover, and sit at room temperature overnight.  Proceed the next day.  This addresses the wheat, not the need to soak the blue corn.  If you want to soak the blue corn then a lime water solution would be used and the flours would probably be soaked separately.

1 1/2 cups organic blue corn meal
1 cup whole wheat flour (preferably freshly ground)
1 cup boiling water

Mix blue corn and boiling water together in a bowl and let it sit for 15 minutes.  Mix in 1/2 cup of the whole wheat flour at first and proceed to add more flour, as needed.  You may need more than 1 cup or you may need less.  Start with less.  The consistency should be soft, but not strong.  It will be sitting for 1 hour and will stiffen up during that time, so do not add too much flour on the front end.  Once dough begins to hold together, turn it out onto a floured surface and knead for a minute.  Divide the dough into small balls (golf ball sized) and place on a baking sheet.  Cover and allow it to rest for 1 hour.

When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat. Roll or press one ball of dough to the desired thickness. Tip: they are easier to handle if you make them smaller (i.e. a little thicker). If you are using a tortilla press, you want to have plastic wrap on both sides of the press to prevent the dough from sticking. With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill. If it wrinkles at all just use a spatula to straighten it out. Let it cook for 1-2 minutes and then flip. Cook another minute or two and remove. Be careful not to overcook it as it will become crisp instead of soft and pliable. Repeat with the remaining balls of dough. You can buy a tortilla warmer or just place a tea towel in a bowl and stack the tortillas inside the towel.

Tortilla Soup
This recipe is only slightly adapted from The Real Food Daily cookbook by Ann Gentry.  It is so affordable and easy to make.  You can add shredded chicken for more protein.

1 tablespoon grapeseed or coconut oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno chili, seeded and finely chopped
2 tablespoon tamari
2 teaspoons ground cumin
1 teaspoon sea salt, or to taste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable or chicken stock, preferably homemade
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 organic corn tortillas, coarsely chopped (we used homemade blue corn)
1/4 cup finely chopped fresh cilantro

Optional (but yummy) Toppings:
1/2 cup Crispy Tortilla Strips (strips of tortillas lightly fried)
1 avocado, peeled, pitted, and sliced
Sour Cream (dairy or tofu)
Monterey Jack cheese

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic, and saute for 5 minutes, or until the onions are translucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and continue to saute until the jalapeno begins to soften and the mixture is very aromatic.

Add the stock, tomatoes, and tomato paste and stir to combine. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart.  Using a handheld immersion blender, blend the soup in the pot until smooth. Stir in the cilantro.

Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and tofu sour cream, and serve.

Corn, Lima Bean, and Jicama Salad
This salad could not be any easier and the taste and presentation scream "SUMMER!!!".  Fresh corn and lima beans are always best, but frozen is just as good.

1 bag of frozen organic white corn, thawed
1 bag frozen baby lima beans, thawed
1 cup jicama, sliced into matchsticks (a mandolin makes this a snap)
1/2 cup finely diced red bell pepper
1/3 cup sliced (thinly) green onions
1/3 cup chopped fresh cilantro
1/4 chopped fresh basil
3 Tbsp fresh lime juice
2 Tbsp orange juice
2 1/2 tsp grated lime peel
1/4 tsp ground cumin
5 Tbsp extra-virgin olive oil, divided

In a large bowl, add corn, lima beans, jicama, red pepper, green onions, cilantro and basil.  Whisk lime juice, orange juice, lime peel, cumin and olive oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. Cover and chill.

Can be made up to 6 hours ahead.

Swordfish Enchiladas
This recipe is from Nourishing Traditions by Sally Fallon.  You can use any fish in place of the swordfish.  Tuna is offered in the cookbook as a variation.

1 lb. swordfish
2 tablespoons olive oil
1 bunch green onions
4 cups green enchilada sauce (recipe follows)
12 corn tortillas
1 cup grated Monterey Jack cheese
chopped cilantro for garnish
salt and pepper

Preheat oven to 325 degrees.

Heat a grill or skillet over medium-high.  Brush the fish with olive oil, salt and pepper.  Sear the fish for 7 minutes each side or until it flakes with a fork.  Be careful not to overcook.  Mix 1 cup of the green sauce with the flaked swordfish and the green onions.  Heat the tortillas to make them soft and pliable by frying lightly in oil.  Pat the tortillas dry before proceeding.  Spoon 2 tablespoons of the fish mixture onto each tortilla and roll tightly.  Line each enchilada up in a greased pyrex dish.  Top with some of the remaining green sauce, cover with foil, and bake until steaming.

Serve with cheese, cilantro, and more sauce on the side.

Green Enchilada Sauce:
2 onions, chopped
8 fresh tomatillos, husked and finely chopped
3 anaheim chilies, seeded and diced
2 small jalapeno peppers, seeded and diced
2 cloves garlic minced
3 tablespoons grapeseed oil
1 3/4 cup chicken stock, preferably homemade
sea salt
1 bunch fresh cilantro, chopped

Saute onions in the oil until soft.  Add chilies and tomatillas and continue to saute.  Add the stock, garlic, and salt and simmer for 30 minutes.  Remove from heat and stir in the cilantro.  Using a food processor, immersion blender, or regular blender, puree the sauce until smooth.


Ancho Chocolate Truffles
There are so many ways to do these and they couldn't be easier.  At the end of the recipe I will suggest some variations.  Because the main ingredient of these is chocolate, use good, organic dark chocolate!  Dagoba or Green & Black's are both great. 

2 dried ancho chiles
2 tablespoons honey
1/3 cups coconut milk
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (preferably fresh ground)
1 cup dark bittersweet chocolate pieces (at least 65%)
1 teaspoon Ancho powder
2 tablespoons coconut oil
1/2 teaspoon vanilla
1/2 cup organic cocao powder (we used raw

Optional: 
1/4 cup goji berries
1/4 cup cocao nibs

Stem and seed the chiles, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile.  Remove from heat.   In a small saucepan mix coconut milk and honey.  Add one of the chilies and bring to a boil over medium heat.  Cover, remove from heat, and steep for 5-10 minutes.

Meanwhile, dump the chocolate pieces into a medium sized bowl.  Place the second chili into a spice grinder and grind into a fine powder.  Measure out 1 teaspoon and add to the chocolate.  Grind the cinnamon (this will only take a small piece of a stick), measure out 1/4 teaspoon and add to the chocolate.  Lastly, add the salt.  Once the coconut milk mixture has finished steeping, hold a fine meshed strainer over the bowl of chocolate and pour the hot coconut milk into it (straining the chili and remaining seeds).  Whisk the chocolate until smooth.  If the chocolate is not melting completely, microwave for 10-15 seconds and then stir.  Now whisk in the coconut oil.  Switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Stir in the cocao nibs, goji berries, and vanilla.  Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.

Spoon or scoop about 1 tablespoon of the chocolate at a time and roll into balls.  Roll in cocoa powder and place on a parchment lined sheet.  I like to use a small cookie scooper so they are all the exact same size.

Variations:
- Change the spices to anything - cumin, nutmeg, cayenne, etc.
- Add orange zest
- In place of vanilla use a different extract, such as, almond
- Add a tablespoon or two of liquor - rum, whiskey, chambord, grand marnier (particularly good with orange zest), amaretto
- Add some ground nuts or roll the truffles in ground nuts
- Top with a course sugar (or salt)

Chocolate Cake

This chocolate cake is from Heidi Swanson at 101cookbooks.com. This is my "special" cake. Or as she describes it, "an everyday chocolate cake that you might not make everyday". It's the cake I make if I want to really go all out. It's rich. It's chocolaty. And it's expensive. I'll be honest. With 1 1/4 cup of pure maple syrup, 3/4 cup of really good organic cocoa powder, 1/2 cup coconut oil, and 10 oz. of really good bittersweet, organic chocolate chips, you may wonder if it's really worth it. It is. Just every once in awhile. It's a dense cake baked in an 8x8 glass Pyrex pan. I love that, too. It's so inconspicuous. The frosting is a light chocolate whipped cream sweetened with maple syrup. It's perfect. Do not overbake it, though. In fact, underbake it slightly and refrigerate the leftovers. You will find that after it's been refrigerated it will get almost truffle-like, because all of the chocolate in the cake hardens up. If you want it to be more crumb-like then just let it sit out at room temperature. Microwaving it, even for only 10 seconds at a power level of 2, will liquefy the frosting. I actually like it that way, because with chocolate and cream it's kinda like ganache.

2 1/2 cups freshly ground wheat or whole wheat pastry flour
3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba )
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted coconut oil
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temp
8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time). Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted coconut oil and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below). ` `

Chocolate Whipped Cream Frosting

2 ounces bittersweet chocolate (chopped)
1/4 cup coconut oil, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the coconut oil until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt.

Mesquite Chocolate Chip Cookies

Adapted from Super Natural Cooking by Heidi Swanson. This recipe yields a lot of cookies. I like to make the entire recipe of dough and only bake off half of it and freeze the other half. I prefer doing this over cutting the recipe in half. I just have better results that way. Freeze it either in one big piece or portion cookie sized balls onto baking sheets and freeze individually. Once frozen you can put them in a large zip-lock bag and then only bake as many as you want. Half of the recipe makes a little more than 3 dozen tablespoon sized cookies (my preferred size).

2 1/2 cups freshly ground white wheat or whole wheat pastry flour
1 cup mesquite flour
1 tsp baking soda
1 tsp aluminum free baking powder
3/4 tsp salt
1/2 cup coconut oil
2 cups palm sugar
3 large eggs
1 tbsp vanilla
2 cup rolled oats
1.5 cup 65% (at least) bittersweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

Sift flours, baking powder, and salt in a medium sized bowl. With an electric mixer, beat coconut oil and sugar until fluffy. Add eggs, one at a time, and mix until combined. Then add vanilla. Add the dry ingredients to the wet in small increments, mixing after each addition. Once they are well incorporated, stir in (by hand) the oats, chocolate chips, and walnuts.

Scoop dough onto a parchment lined cookie sheet (your desired size) leaving at least 1 inch between each ball. Flatten each ball slightly. Bake from 8 - 12 minutes depending on the size of your cookies. One tablespoon of dough will back 8-10 minutes. Two tablespoons will bake 10-12. Do not overbake.

Chocolate Bark

3 tablespoons grapeseed oil (JM: I used coconut oil)
6 tablespoons agave nectar
2 cups pecans
½ teaspoon celtic sea salt
½ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon nutmeg
3 cups dark chocolate 73%

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and seasonings
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven and cool completely
6. In a separate saucepan over very low heat, melt chocolate
7. Pour chocolate into a parchment lined 13 x 9 glass dish
8. Break up the pecans and sprinkle over the chocolate
9. Using a metal spatula, spread the mixture evenly back and forth to ½ inch thickness
10. Allow to sit out until set, 1-2 hours
11. Cut into squares and serve

Makes 32

Recipe from Elana's Pantry: http://www.elanaspantry.com/chocolate-bark/