I’d like to think I’m a deliberate person. Not like how Joseph is deliberate–who does everything from cutting tomatoes & ironing his shirts with exactness–but deliberate in that I think ahead, I have a plan, I calculate.
Sometimes though, despite all the calculations, the pros & con lists, I just have a feeling I need to do something, say something, act without fully knowing all the answers. I call it intuition, Napolean Dynamite calls it “listening to your heart.” My intuition has streaks of spontaneity, which serves as a great foil to Joseph’s constancy. Yet, overall, my thoughts & actions are measured, intentional, or so I would like to think.
I like to wake up early in the morning. Really early. Like 4 or 5 in the morning.
I lay in bed for a few minutes, just listening to Joseph’s breathing, the whir of the fan. And I think. Sometimes my thoughts are nothing but to-do lists–today is soccer for Hyrum & Asher, & I need to go to the bank, also there’s story time at the library that I need to make sure to take Salem to & oh the library books, take those too.
Other times I think about more serious things–my relationship with each one of my kids–am I hugging Amalia enough? Am I reading with Asher enough? How is Hyrum doing with school? Am I talking with Salem enough? It’s a stream of “Am I ______ enough?” The dialogue continues. What should we be doing more of, less of, as a family? I shouldn’t have yelled at the kids yesterday. I hate yelling.
Then I think about our debt, how we’re doing with sticking to the budget. I think about my parents, how they’re doing. Various friends & family. Then I get up & start my day.
Most days are rather insignificant. Get kids ready, morning family scripture study (it’s like a family pep rally, though a bit more subdued), breakfast, make lunches, walk kids to school & the day has begun. The routine of my life revolves around the rhythms of my kids & husband & requires my presence, my thoughtfulness.
The little details of daily life–the hugs, the snippets of conversation, the homemade meals–they add up to create something that I want. What I really, really want. Which is a life that is deliberate, carefully curated, with each day filled with the important stuff.
Because while there are many things I have yet to learn, I know good things take time, & patience, & actions executed with careful deliberate strokes.
These cookies are the grain-free version of last week’s wheat pumpkin cookies (obviously not gluten-free).
I played with spices a bit more & added a bit of molasses. That combined with the nutty flavor of the toasted quinoa flour, you get a rather hearty autumn-infused cookie.
I actually prefer the gluten-free version to my wheat version. Because of the variety of flours (particularly the blend of the toasted quinoa & chickpea flours), you have a multi-dimensional cookie, with textures & a subtle hint of the layers of flavor.
I milled the flour in my Blendtec, which does an amazing job of grinding the flour–no sifting out chunks afterwards. I also made my chickpea flour in the Blendtec.
A grain-free, gluten-free vegan pumpkin cookie.
- 1/2 c. organic coconut oil, melted
- 1 c. sucanat (unrefined sugar)| coconut sugar, or brown sugar
- 2 TBS. agave | or honey
- 1/2 TBS. blackstrap molasses | regular molasses works too
- 1/2 TBS. pure vanilla
- 1 1/3 c. pureed pumpkin
- 2 TBS. ground flax seed
- 1/4 c. water
- 2/3 c. tapioca starch
- 2/3 c. toasted quinoa flour
- 1/2 c. chickpea/garbanzo flour
- 3 TBS. potato starch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- pinch of allspice
- pinch of ginger
- 1 c. raw cashew pieces
- 1/2 c. non-dairy milk
- 1 tsp. pure vanilla
- 2 TBS. potato starch
- Heat your oven to 350F.
- In a small bowl, whip the flax seed & water & let sit. In an electric mixer (or by hand), cream the coconut oil & sucanat. Add the pumpkin, vanilla, & flax seed mixture.
- In a separate bowl, sift all flours, baking powder, baking soda, spices, & salt.
- In the mixer, mix wet & dry mixtures until incorporated.
- Using a medium cookie scoop (about 1.5-2 TBS.), drop cookies on a baking sheet lined with parchment paper. You can also use a baking stone, but you'll need to add 2 minutes to baking time.
- Bake for 11 minutes at 350.
- Remove cookies & allow to cool for a few minutes, then carefully transfer to cookie rack.
- For the frosting: you can either use the recipe above or use the powdered sugar glaze I used on my wheat version of the pumpkin cookies last week.
- You can soak your cashews for an hour or two beforehand (then drain) to make ultra smooth frosting. I didn't soak mine (in fact, I got them out of my freezer, so they were frozen!) & I didn't mind a slightly lumpy frosting.
- In a small food processor (I used my Blendtec blender), combine all ingredients except for potato starch & process until pureed. The consistency should be thick & the cashews mostly, if not all blended. Add the potato starch to thicken.
- Once cookies have cooled, frost.
- Eat cookies immediately (within 24 hours) then freeze any leftovers. Because of the higher moisture content of the cookies, they don't store well. To freeze: put on a baking sheet, then remove from baking sheet once frozen & place in a tight zip lock bag.
Additional nutrition info: 1.5 g protein, 15 g carbs, 38 mg sodium. An unfrosted cookie has 93 calories & 4 g of fat.
This recipe was submitted to Ricki Heller’s Wellness Weekend. Check it out for more healthy recipe ideas.