All Kinds of Vegan and Gluten Free Treats

I had a craving for quesadillas last night and so I made some pinto beans and brown rice and stirred them with a little cilantro and dice jalapeno. I also made another batch of potato queso because I just can't get enough!

The Food for Life brown rice tortillas do break very easily. They kind of just split in half which worked for a quesadilla, but would be frustrating for burritos. They crisped up nicely when I cooked them in a pan with some coconut oil. This was a really tasty dinner. I had all but forgotten about quesadillas! I added a little miso paste and tahimi to this batch of queso and it is my best batch yet!

I had the rest of my oatmeal stash and the last of the chocolate chips staring at me all day from the pantry, so I decided to make another batch of oatmeal chocolate chip cookies. This time I wrote down what I did!


                                          Gluten Free Vegan Oatmeal Chocolate Chip Cookies
Before you start mixing, preheat your oven to 350 F, stick your jar of coconut oil in a bowl of warm water to soften, and make three flax eggs to get all eggy. Three tablespoon of flaxmeal, six tablespoon water.

• 2 C Oat Flour
• 11/2 C. Oatmeal
• Pinch of Salt
• 11/4 C Chocolate Chips
• 3 T. Flaxmeal plus 6 T. Water
• 1 1/4 C. Brown Sugar 
• 1 1/2 Tsp. Vanilla Extract

1/2 C. Plus 3 T. Coconut Oil warmed and softenedCombine the oat flour, oatmeal, salt and chocolate chips in a large bowl. In a small bowl combine brown sugar, coconut oil and vanilla. Stir until it's a creamy, almost liquid-y brown mess. I believe this is called creamed. Add the wet to the dry along with the flax egg an stir until you have a thick cookie dough. I made my cookies using a tablespoon. I got thirty five cookies out of this recipe, but I did eat some dough. I also baked them for eleven minutes which was perfect in my oven.

I just took this picture of my flowers that I got for twenty nine cents TWO WEEKS AGO!! They are not only still alive, they are still looking fresh!