Is it just me or does it feel like spring is just around the corner? It’s still super cold here in New York but I decided to give one of the most popular recipes on the blog a spring makeover.
Today’s Vegan & Gluten-Free Raw Superfood Rainbow Oreos just look happy, don’t they? I used a bunch of my favorite superfoods to color the cream filling- turmeric, matcha, acai berry and strawberry! As you’ll see in the instructions the amount of each powder isn’t specific, I kind of eye-balled it until the color looked right and I liked the taste.
I love that there are so many possibilities with coloring the cookies. What other superfoods should we try??
Oh, and there’s something new on the blog! Scroll down to check out the new Colorful this week… list! Each week I’ll be sharing a few things of my recent favorite places, people, books, recipes, etc.
- 1 cup oat flour (simply pulse oats in blender to form powder)
- 8 pitted dates, soaked in warm water at least 30 minutes
- ¼ cup cacao or cocoa powder
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
- dash of salt
- 1 cup raw cashews, soaked at least 4 hours
- ¼ cup coconut butter
- 2 tbs maple syrup
- 1 tsp vanilla extract
- To prepare the cookies, place all the ingredients in a blender or food processor and blend until mostly smooth (you may need to scrape the sides down a few times).
- On a clean surface (I use a piece of parchment paper) roll the mixture out until it's about ¼" thick. Use a circular cookie cutter (I actually used a shot glass) to cut out cookies. Transfer the cookies to a cutting board or flat plate and place in freezer to set.
- Prepare the filling by draining the cashews and blending them with all the cream filling ingredients until smooth.
- Transfer the mixture to four different bowls. Stir a little of each powder into each bowl to add color. I started with ⅛ teaspoon of each and added more until the desired color and taste was reached.
- Remove cookies from freezer. Layer the cream filling between the cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in the refrigerator.
Colorful this week…
- Jessica Murnane’s The Cookbook Deal Podcast Holy crap! I wish this podcast had existed when I was working on getting my book deal! If you dream of being an author or simply just love cookbooks, I think you’ll find it super interesting.
- The new By Chloe in Brooklyn I live dangerously close to the new location. OMG those sweet potato fries!
- Bacon-ish by Leinana Two Moons Ross is a major tempeh bacon lover so I just checked this book out of the library and I’m very excited add a few more kinds of plant-based bacon to our repertoire. Shoutout to the Brooklyn Public Library System for having an awesome vegan cookbook selection and making it so easy to reserve books online!
- Dilly Stew with Rosemary Dumplings by Isa Chandra Moskwitz I’ve been making this hearty stew a lot this winter since it’s so warming and comfy. I substitute spelt flour for whole wheat and it’s perfect.
- Anita’s Coconut Yogurt I love this yogurt so much that it inspired me to order some vegan cultures and start making my own! More on that to come.