Thursday, January 11, 2018

Smoothies and Cookies


I’ve recently gone back to making my own breakfast smoothies. This morning, I decided to use some of that to make cookies too.

And this is where I talk about how much I love my Vita-Mix. Yes, it’s expensive. I use it at least 3-4 times a week. I love that I can make milk, smoothies, cashew cream sauce, soup, yogurt, etc in one machine. If it runs long enough (about 3 minutes), it heats up whatever is in there. Of course, it also sounds like someone fired up a jet engine in the kitchen.

So back to the yummy bit:
The liquid container is 64 oz. I put the following in there and added enough water to cover the lot - which filled the container.

8 pitted Dates
9 oz raw, unsalted Cashews
1/2 pkg frozen Spinach (8 oz)
1 pkg frozen Raspberries (10 oz)

Ran that on high until it was well blended. That is the smoothie part. It can also be made with zucchini rather than spinach, but I used the last zucchini in the house making cashew cream sauce for our pasta dinner the other night. This smoothie is on the thick side. You can thin with more water as needed.

For the cookies:
2 cups Smoothie
2 cups Almond Flour
1 pkg mini Chocolate Chips.

Baking was along the lines of the generic cookie recipe, except I flipped these at 30 minutes and turned off the oven after another 25 minutes. After an unspecified amount of time, I pulled them from the oven. That last bit allows the stragglers to finish baking without burning the overachievers.


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