This past weekend was so much fun! On Saturday we got to go to Pumpkin Fest. We went on a hay ride around the farm, we ran around the hay maze chasing the kids and got to see cute farm animals! Kyri and Seth both loved feeding the goats. It started raining pretty hard so we decided to header home and get our cutesy down for a nap.

After I got to attend an organic gardening class. It was about how you can use organic safe products to get rid of pests. And she also gave us tons of useful gardening tips. I'm excited for next spring! I currently only have kale and tomatoes in the garden right now. I made a large batch of kale chips yesterday. Tod's favourite! Wife points!! Click here for the kale chip recipe.

Then on Sunday we ran in the Miracle Beach 5K & 10K run. Seth, Connie and I did the 5K and Tod did the 10K. We had just run the weekend before so I was excited to only do the short 5K. I was thinking about running the 10K but then I realized I would have to be crazy to run it without training so I decided not to. I ran the 5K in 27 minutes and 30 seconds. I ran a nice steady pace for the first 4K then lengthened my stride for the last 1K and sprinted as soon as I saw the finish line. I thought I was going to throw up after. Phew! Glad that's over. Except now I think I'm hooked. Should I train for a half marathon next year?

Me on the right #196 and my son Seth in front of me

Tod, my awesome super hero of a runner, he came in 5th place in the whole race! He came first in his age group, getting a white ribbon. I came in 3rd in my age group but I was not expecting a ribbon at all! It was a wonderful surprise.

Seth came in 50 seconds after me and Connie had a foot injury, which led to a hip problem and once it was all healed and cleared up she was off running again, with permission from her physio of course. She did an amazing job, coming 2nd in her age group!

We came home and I decided to make these cookies. They were made from a flour blend that I started using. It can be used for anything really, like cakes, cookies, crackers, & muffins!

The blend is made up of brown rice flour, potato starch, oat flour and tapioca flour. I also added some seeds to make it a bit heartier.

These cookies turned our pretty darn awesome. I'd say they are like an animal cracker. Part cracker, part cookie! And with the chocolate, the reminded me of those round cookies with the chocolate on the side, you know, those digestive biscuits! My mom always bought them for us when we were kids. Digestive biscuits? I'm googling them to find out why they are called that! haha

Today we are celebrating Connie's birthday. Connie is my wonderful mother in-law who is now, one of my best friends. We have become soul mate friends. I told Tod he's lucky to have such a cool mom and he said "SHE'S NOT COOL!" I'm like "Ya! She is!" We like all the same things and we talk and talk for hours. And both Connie and Glenn are healthy eaters like us so we have them over for dinner often.

I am so excited to make her dinner tonight. I am making a creamy fettuccine pasta with roasted cauliflower, a beet salad with green onion and my regular garden salad, both with my honey garlic salad dressing and for dessert a gluten-free layered cake with coconut cream, oatmeal cookie crumbled in the middle and chocolate and date caramel all over the top. Hope it turns out ok! I'm honestly just throwing ingredients together like I usually do and pray for the best! Stay tuned this week for pictures!

This chocolate sauce is the same recipe that I used for my peanut butter chocolate cups. So it has a hint of peanut butter in it. You can use what ever liquid sweetener and nut or seed butter you like!

Makes 25-30 cookies



  • 2 cups gluten-free flour blend, see below
  • 1/2 cup pumpkin seeds, ground in coffee grinder or high speed blender
  • 1/2 cup sunflower seeds, ground
  • 1 Tbsp. chia seeds
  • 1 tsp. coconut sugar (optional)
  • a dash of celtic sea salt
  • 1/2 virgin coconut oil, melted
  • 1 tsp. pure vanilla extract
  • 1/4 cup unpasteurized honey

Chocolate Sauce
  • 1/4 cup cacao butter
  • 1/4 cup peanut butter
  • 1 heaping Tbsp. cacao powder (or cocoa powder)
  • 12 Tbsp. unpasteurized honey
  • 1 tsp. pure vanilla extract

1. Cookies - Preheat oven to 300° F (150° C). Add dry ingredients to a bowl and stir.

2. Melt coconut oil on the lowest heat in a frying pan. Add honey and vanilla. Stir until combined and add to the dry ingredients and stir well. 

3. Dough will be a bit crumbly. Grab 1/3 of the dough and roll it in to a ball.

4. Roll ball all of dough between a piece of parchment paper and saran wrap with a rolling pin. Roll so the dough is it's 1/2cm thick. (Too thin and the cookies will be hard crackers.)

4. Cut the cookies into squares, rectangles or triangles, or use a cookie cutter. I started using a round cookie cutter and then gave up! Cutting rectangles is where it's at! Add the cookies to cookie sheets lined with parchment paper.

5. Bake cookies for 10 minutes. Let cookies cool on the cookie sheet for 10 minutes before moving to a cooling rack. Save parchment paper on cookie sheets for dipping cookies in chocolate.

6. Chocolate Sauce -  Melt cacao butter in a medium pan on low heat. Add all ingredients. Stir well to combine and turn off heat. Let cool so chocolate mixture thickens. Dip cookies in. Make cool patterns and dip however you like. Let dry on the parchment paper used previously. Pour the rest of the chocolate into muffin cups and place in the fridge to eat later! Extra treats! Score!

Gluten-Free Flour Blend
  • 1 cups brown rice flour
  • 1 cup oat flour
  • 1 cup tapioca flour
  • 1 cup potato starch
Mix and store in an air tight container and use for cookies, cakes, breads, muffins and more

♥ Mandy

Please read my last recipe - Warm Spiced Apple and Cream Parfait with a Date Caramel Drizzle


Posting Komentar