Macro Chocolate Chip Cookies

These are UNBELIEVABLE!!! I've gotten sooo many carnivores hooked on these!

3 Tbs. canola oil

2 cups walnuts

2/3 cup maple sugar

2 tsp. vanilla extract

1½ cups oat flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

2 cups rolled oats

3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.) (I used grain-sweetened chocolate chips to make them macro)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Source:

http://www.vegetariantimes.com/recipes/10870

Other grain examples and possibilities

(As Your Condition Permits):

-Fried rice with vegetables (made with roasted or regular sesame oil)

-Fried noodles with vegetables (made with toasted or regular sesame oil)

-Rice with sweet rice, rice with lotus seeds, rice with sesame seeds, rice with pre-soaked dried chestnuts, rice and vegetable sushi, etc.


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Examples of grain/bean combinations

- 80/90% brown rice cooked with one of the following: 10/20% azuki beans, lentils, black soy beans, chickpeas, etc.


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Examples of grain combinations

-70/80% brown rice cooked with any one of the following: 20/30% barley, pearl barley, miller, wheat berries, fresh corn, whole oats, etc.

-After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes to cool.


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Boiled short grain and sweet brown rice

1/2 cup short grain brown rice, washed
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain

1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.

2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.

3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.


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Brown rice - Alternate method

BROWN RICE - Alternate Method

1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.

2. Place the pressure cooker on a low flame until bubbles begin to rise.

3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).

4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.

5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.

6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.

7. Turn off the flame and let the pressure reduce naturally.

8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.

NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.


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Brown rice

1. Soak two cups of washed brown rice in three or four cups of water for three to five hours (or over night).

2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)

3. Bring up to pressure on a medium-high flame.

4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.

5. Turn off the flame and let the pressure reduce naturally.

6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.


http://www.minadobic.org/foods2.php