Chocolate Chip and Fruit Oatmeal Cookies

Hello! Hope everyone had a very happy holidays.

This week I wanted to pass along one of the new gluten-free dessert recipes that I tried out to take to one of the Christmas parties I attended. I had originally written down a similar recipe that I found on Pinterest a while back. While I, unfortunately, didn't pin the source at the time I cannot take full credit for this creation. The following recipe is my modification to the idea I found online. Btw, they turned out delicious :-)


1 c Rolled Oats
(be sure they are marked gluten -free)

1 c all natural apple sauce
(I actually used a strawberry flavored sauce that worked wonderful. The original recipe also noted that mashed bananas could be substituted as well)

1/4 c almond (or cashew) butter, unsalted

1/4 c peanut butter
(I used my favorite Better n Butter that I always buy at Trader Joe's, but I'm sure regular natural peanut butter would work just as well)

1 tsp. pure vanilla extract

1/8 tsp sea salt

5-6 tsp semi-sweet chocolate chips
(I was extra generous with these:)

5 tsp. mixed dried fruit
I used a blend of cranberries, blueberries and strawberries... The original recipe called for raspberries so I may try that next time)

Splenda, to taste (optional)
(I just added about a tbsp for a bit of extra sweetness since I had modified everything else to be super natural and as healthy as possible, but I still wanted the cookies to taste like a dessert and be enjoyed by my friends who are not gluten-free)

Directions-

Pre-heat oven to 350 degrees. Combine the applesauce and nut butters, then add all other ingredients and mix until well combined. Spoon onto greased baking sheet and bake around 15 minutes. Allow cookies to cool for about 10 minutes before removing from the sheet.

Makes around 1 1/2 to 2 dozen cookies.

Hope you enjoy these, easy to make cookies as much as I did.




(And please, if you know the author of the recipe that inspired this creation please credit in the comments below)

Lemon Peppercorn Salmon

Lemon Peppercorn Salmon

You will need:

Single frozen salmon filet
1/2 fresh lemon
Cracked Black Peppercorn (in grinder)

Spinach
Shredded carrots and cabbage (optional)
Sweet balsamic dressing



Directions -
You can follow the standard directions listed on the package (Pan cooking for about 12-14 mins in 1/4 inch water) or what I like to do is start the
Salmon in the flying pan (with just a tiny amount of water) until the skin can be removed, then season both sides of filet with juice from 1/4-1/2 lemon and freshly ground peppercorn. Place in foil-covered baking tin and finish in 450 degree oven for 15-20 mins, occasionally turn filet over and squeeze on more lemon juice throughout.

Plate a couple handfuls of fresh spinach along with the carrots and cabbage if desired, and top with cooked salmon. Squeeze a little more lemon juice over the entire dish and drizzle with sweet balsamic dressing.