Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free)

From:  http://ohsheglows.com/2013/08/20/irresistible-chewy-trail-mix-cookies-vegan-gluten-free/
Yield  23 small cookies

Ingredients:

Dry Ingredients

• 1 cup gluten-free rolled oats, blended into oat flour
• 1/2 cup almond meal or almond flour
• 1/2 cup gluten-free rolled oats
• 1/2 cup thinly sliced almonds
• 1/4 cup shredded unsweetened coconut
• 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 3/4 teaspoon cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 tablespoon ground flax + 2 tablespoons water, mixed together
• 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup (or other liquid sweetener)
• 1 tsp vanilla

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
3. In a large mixing bowl, whisk together all of the dry ingredients.
4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.
7. Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
8. Wrap up and store leftovers on the counter or in the freezer, if desired.

Tips:

Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal. 4) The raw almond butter I used was very drippy, so be sure to use a drippy, all-natural nut butter if possible.

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

From: http://www.kitchentreaty.com/grilled-summer-vegetable-sandwiches-with-pesto/
YIELD: 4 SANDWICHES

INGREDIENTS:

• 2-3 small to medium zucchini (1 pound)


• 2-3 small to medium summer squash or yellow squash (1 pound)


• 1 large red bell pepper


• 4 ciabatta sandwich rolls (or your favorite artisan sandwich roll)


• 2 tablespoons olive oil

MARINADE:

• 1/4 cup olive oil


• 2 medium cloves garlic, minced


• 2 tablespoons balsamic vinegar


• 2 teaspoons fresh thyme leaves, chopped


• 1 teaspoon Dijon mustard


• Zest from one lemon (about 2 teaspoons) (you'll use the juice in the pesto)


• 1/2 teaspoon kosher salt + more to taste


• 1/8 teaspoon freshly ground black pepper + more to taste

BASIL & TOASTED WALNUT PESTO:

• 1/3 cup walnuts


• 3 cups loosely packed fresh basil


• 2 medium cloves garlic, minced


• 2 tablespoons fresh thyme leaves


• 1 tablespoon fresh lemon juice


• 1/2 teaspoon salt


• 2 tablespoons nutritional yeast flakes or grated Parmesan (optional)*


• 1/3 cup olive oil
• 
  

1. Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
2. Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
3. Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.


4. Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.


5. Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.


6. Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!