Recipe: Carrot Cake Cookies and Smoothie Option
I really haven’t known what to write this week – partially because I’ve been in some muck. And by “muck” I mean I’ve been in futile resistance to feelings that a) I don’t think I “should” have, and b) These feelings are painful and I (quite frankly) don’t want to feel them! [read: No no, please, anything but this feeling!] I really am not interested in these feelings, but so far, every attempt at making them go away has been ineffective: Intellectualization. Denial. Journaling. Praying for a shift. Googling the feeling for sage advice from some internet guru on how to make it go away (yes, I did this!)—and these escape attempts are intermittent with periods of wallowing, of plain old feeling sorry for myself and letting the world be painted the same shade as my feeling—this is my attempt at the “acceptance” approach. So where’s the balance? What’s the “wu-wei?”
I don’t have the answer for you – but when I get it, I promise you’ll be the first to know. I sense that where I’m at right now (the resistance, the thrashing about), IS the wu-wei. I don’t want to feel this, I hate this, it’s unpleasant and I feel like less of a person for having this feeling. It sucks. I want out! I want a pass!
And I’m sure it has something to do with being patient and extra kind to myself. A “this is how I’m feeling and this is how I’m feeling about the feeling, this is where I’m going to let myself be without judgement.” And as I’m busy hating and resisting (and non-judging), I’ll attempt to trust in the process, and try to remind myself that feelings are not necessarily representative of reality, and that they do pass (on their own time, not mine, darn it!). And I don’t know what that looks like in this instance. I only know where I am right now. And I hate it.
Sorry I wasn’t more “uplifting” this week – but some good things have come out of my frantic thrashing, including some awesome time in the kitchen working with fall colours, spices, aromas and tastes. I just Looooove carrot cake. And I love those Carrot Cake Cliff bars, you know, the ones with the little white chocolate chunks in them? Who knew white chocolate and carrot cake could dance that dance! So when I came across this recipe at Sprouted Kitchen, I knew immediately that it would be the jumping off point for my own vegan* wheat and sugar free* version of this Cliff bar magic. Think of the carrot cake smoothie as pictured here like wearing a tie with your collared shirt – it takes it up a level, but isn’t necessary.
White Chocolate Carrot Cake Cookies (+smoothie option)
(adapted from Sprouted Kitchen)
Makes 24 cookies
1 cup spelt flour
½ cup buckwheat flour
½ cup rolled oats
½ tsp baking soda
½ tsp baking powder
1 tsp salt
1 tbsp cinnamon
1 tsp. pumpkin pie spice
½ cup chopped pecans
1 tbsp. real vanilla extract
1 ½ cups shredded carrot
3 tbsp ground flax (mixed with 1/4 cup of the almond milk)
1/2 cup almond milk (reserve 1/4 cup for the flax mixture)
½ cup unsweetened applesauce
½ cup erythritol (or sucanut or raw cane sugar)
2 tbsp coconut oil
½ cup white chocolate chips
*DISCLAIMER: Unless you’ve gone to the trouble of making your own white chocolate or ordering it online, this ingredient likely won’t be vegan OR sugar-free – but I’m willing to live with that! If you aren’t, feel free to sub in some raisons or shredded coconut, or whatever suits your fancy.
Mix wet ingredients and add to dry ingredients. Fold in chippers, and spoon onto a silipat or parchment lined cookie sheet. Bake at 350 for 10-12 minutes (until centre is springy to the touch).
Carrot Cake Smoothie
½ cup grated carrot (1 large carrot)
¼ ripe avocado
1 tsp pumpkin pie spice
1 cup unsweetened almond milk
1 package nunaturals, truveia or 1 tbsp agave
Pinch of salt
1 tbsp cashew butter
1 scoop protein powder of choice (non-flavoured)
½ tsp vanilla
¼ tsp butter essence (this is my new secret weapon)
Blend together in a high powered blender. Poor into your favourite cup and sprinkle your cakey cookie on top! Hello sunshine!