CARROT CAKE COOKIES

It's officially baking season! Warm yourself up with this not so unhealthy treat.

Makes approx. 10 Sweetness - 1/3 Difficulty - 2/3 1/2 cup Bob's Red Mill Gluten Free Flour Mix 1/2 cup Bob's Red Mill Wheat Free Rolled Oats 1/3 cup finely chopped walnuts 1/2 teaspoon arrowroot powder 1/2 teaspoon baking powder 1/2 tsp cinnamon 1/4 teaspoon salt 1/2 cup shredded carrots, packed 1/4 cup pure maple syrup 1/4 cup slightly melted extra virgin coconut oil 1/2 tsp pure vanilla extract Preheat oven to 350F and lightly grease a cookie sheet. Add the flour, oats, walnuts, arrowroot, baking powder, cinnamon and salt to a large bowl and stir with a fork. In a smaller bowl, mix the maple syrup, coconut oil, and vanilla extract. Add the shredded carrots after. Add the wet ingredients to the dry, and mix once more. Place heaping spoonfuls of dough on the baking sheet, leaving an inch or two between each cookie. Bake for 11-13 minutes and cool for 5 minutes before transferring to a baking rack for another 10 minutes to set.

Clothing by Naughty Mess Vintage.

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DOUBLE CHOCOLATE PANCAKES

Double the chocolate, double the fun you will have eating them!

Makes approx. 8 large pancakes Sweetness - 1/3 Difficulty - 1/3 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix 1/4 cup organic cacao 3 tablespoons organic cane sugar 1 1/4 cups vegan milk of choice plus extra 1 tablespoon grapeseed oil 1/2 cup organic dark chocolate chips more oil, for frying

In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones. Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well. Drizzle with maple syrup, coconut oil, or your favourite nut butter.

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