Gooood morning! Simple recipe alert. Strawberries romanoff is a wonderful, easy summer dessert or perhaps a special breakfast if you’re feeling cheeky.
1 c raw cashews, soaked four hours 1 Medjool date, pitted and soaked for 30 minutes 16 oz strawberries, hulled and sliced 1 T Triple Sec or other orange liqueur (like Grand Marnier) 1 T cane sugar 1/3 c fresh orange juice
Soak cashews and then go find something else to do for three and a half hours.
Soak date and then go find something else to do for half an hour.
In a medium bowl, gently toss strawberries with Triple Sec and sugar until well combined. Set aside.
Rinse soaked cashews in cold water. Combine cashews, OJ, and date to a high speed blender and blend until smooth and creamy. Patience Iago, it will get fluffy.
Spoon strawberries into a glass, top with whipped cream, and serve.
The strawberries will keep for about a day and the whipped cream about three days.
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Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?
These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick.
1 1/2 c whole wheat pastry flour 1/2 c cane sugar 1/2 t baking soda 1/2 t sea salt 1/2 c coconut oil 1 (4 oz) container unsweetened applesauce 1 T almond milk 1 T vanilla extract ~1/2 c cinnamon sugar (1/4 c cane sugar, 1/4 c cinnamon)
Preheat oven to 375°F.
Whisk flour, sugar, baking soda, and sea salt together in a bowl.
Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
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