In addition to keeping hydrated and making sure to get in my morning exercise, I focus on eating plenty of plants in their “whole food” form, by reserving the processed or refined plant products for special occasions and sticking to incredibly pure meals daily. I find this helps me feel at my best digestively as well as mentally, as I relieve myself from the pressure of creating fancier meals and embrace the beauty of simple ingredients.
Peanut-y Molasses Thumbprint Cookies
Makes 12 cookies
1 tbsp ground flax
3 tbsp plant milk
½ cup coconut sugar
¼ cup + 2 tbsp natural peanut butter
2 tbsp blackstrap molasses
½ cup whole spelt flour
½ cup oat flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¹⁄8 tsp ground cloves
¹⁄8 tsp fine sea salt
12 squares of tasty dark chocolate
In a medium mixing bowl, mix the ground flax with the plant milk and set aside for 10 minutes to thicken. Once set, add the coconut sugar, peanut butter and molasses to the bowl and mix well. Sprinkle the spelt flour, oat flour, baking soda, spices and salt on top of the wet mixture and stir to combine. Place the mixing bowl in the refrigerator for 20 minutes for the dough to set and become easier to handle.
Preheat the oven to 325°F/160°C. Line a baking sheet with parchment paper, then remove the batter bowl from the fridge. Scoop 12 mounds of cookie dough onto the baking sheet. Roll each mound of dough into a smooth ball and place back on the sheet. Press a square of dark chocolate into the center of each dough ball, helping the cookie flatten and spread into a disk shape. Bake for 12 to 13 minutes. Let cool on a wire rack before serving. Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days (the chocolate will harden a bit if chilled).
ORIGIN Lightning Round
1. Best advice your mom or grandma told you?
Stand up straight!
2. What hashtags do you use to find inspiration + food?
3. Ingredients you can’t live without?
Sweet potatoes, cacao powder and frozen blueberries.