LIVING AN EXCEPTIONAL LIFE #82

By Rhonda Jones

So, we have Thanksgiving behind us and on to Christmas. I hope you enjoyed Thanksgiving and tried some of the recipes leading up to Thanksgiving. It is hard to stay compliant when we are faced with so many foods that we cannot eat. It is always best to find out what will be served before you go to a dinner or party and then bring some food that you can enjoy if you are concerned about what you can eat.

I watch the Hallmark Christmas movies regularly this time of year and everyone is constantly drinking hot chocolate and eating cookies. As a result, I find myself craving hot chocolate and cookies. Hot chocolate is pretty easy to make. I just warm up plant milk (I prefer soy) then add cocoa powder and a sweetener such as coconut or date sugar. You can even use maple syrup. I also have a chocolate date syrup that is really good, low in calories but high in nutrition.

Here are some healthy cookie recipes and a great fudge brownie recipe. Being plant-exclusive does not mean having to do without dessert!

Peanut Butter Cup Bars

(So easy, healthy and delicious!)

1 ½ cups rolled oats (not quick oats)

1 cup pitted dates, soaked

1 cup all-natural peanut butter (100% peanuts)

½ cup peanuts, unsalted

1 cup vegan chocolate chips

Line a 9-inch square pan with parchment paper

In a food processor, process the oats and dates until crumbly. Add ½ cup of peanut butter and the peanuts and pulse until the mixture holds together. Press mixture in the lined baking pan.

Put the chocolate chips and the other half cup of peanut butter in a microwave and microwave in 30 second intervals until it is melted. Pour the chocolate over the oat mixture and refrigerate at least 2 hours, then cut into 12 to 16 bars and store in the fridge or freezer.

Sweet Potato Fudge Brownies

2 tablespoons flax meal

6 tablespoons water

¾ cup white whole-wheat flour or oat flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

½ to ¾ cup vegan chocolate chips

1 avocado pitted and peeled

1 cup mashed cooked sweet potato

½ cup coconut sugar

¼ cup pure maple syrup or other liquid sweetener (Date syrup will work)

¼ cup unsweetened plant based milk

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees and line a 9 inch square pan with parchment paper.

Whisk together the flax meal and water and let it stand for at least two minutes.

Whisk together flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix well.

In a blender, combine avocado, sweet potatoes, coconut sugar, maple syrup, milk and vanilla and blend until smooth. Pour this mixture into the dry ingredients, add the flax mixture and stir just until thoroughly combined.

Spoon the batter into the lined pan and bake 30 to 35 minutes until brownies are set and a toothpick inserted comes out clean. Cool before slicing.

Swedish Ginger Cookie (Pepparkakor)

1 cup oat flour or whole wheat pastry flour

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon ground black pepper

¼ teaspoon cinnamon

Pinch of ground cloves

½ cup maple syrup

2 tablespoons molasses

1 tablespoon fresh ginger ground or ½ teaspoon ginger powder

1 tablespoon apple cider vinegar

Preheat oven to 350 degrees

Combine all dry ingredients then stir in molasses, maple syrup and vinegar. Mixture will be thin.

Spoon silver dollar size dollops on baking sheet and bake 16 to 18 minutes until crisp.