Today’s recipe is a cookie, but it packs a powerful nutritional punch and is gluten free and dairy free. Speaking of punches the husband and I were knocked out with a nasty cold this weekend while our two year-old has been running circles around us. Oh parenthood. Perhaps these cookies will provide healing and rejuvenation; probably not, but they are a great treat.
1 cup of certified gluten free oats ground up in food processor
2 cups of blanched almond flour
1 TBS baking powder
¼ cup honey
¼ cup coconut oil melted
1 cup of cooked, peeled, mashed, and cooled sweet potato
1 tsp vanilla extract
1 tsp of pumpkin pie spice
½-1cup of sesame seeds
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. I used my Exopat Matfer to bake my cookies on. Place coconut oil, honey, potato, vanilla extract, and pumpkin pie spice into Blendtec, food processor, or blender then process till smooth. Tip: measure out your oil first and then the honey in the same measuring cup because the honey will slide out easily due to the oil. In a separate mixing bowl combine, ground oats, almond flour, and baking powder. Mix to combine. Add the sweet potato mixture to the flour mixture and stir to combine. Place sesame seeds into a cereal bowl. Scoop dough with a cookie scoop or tablespoon and then form the dough into 1 inch balls with palms of your hands. Next roll ball to coat in sesame seeds and place on baking sheet. Repeat till cookie sheet is filled then bake for 25 minutes or until golden brown.
Today’s Workout Blip:
I skipped my HIIT and cardio session yesterday and today’s full-body and circuit with cardio due to this wicked cold. Sometimes your body has got to rest! I’m hoping to get back to the gym tomorrow and definitely by Monday.
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Have a wonderful RESTFUL weekend. Until next time stay strong and carry on!