Holler at our Girl

Rach was just featured for her amazing "Better for You" desserts in Philadelphia magazine's Health & Wellness section.

I'm blowing up her spot because she would never do it herself. In fact, our ABB readers likely don't know that RKM is the brains (and muscle and baker) behind Sweet Pea Nourishment's baked goods/desserts. Way to go Rach!

Carrot-Ginger Oat Cookies
From Rachel Myers, Sweet Pea Nourishment
Makes about 2 1/2 dozen cookies

1 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. sea salt, fine grain
1 cup rolled oats
2/3 cup pecans, chopped
1 cup carrots, shredded
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 tsp. fresh ginger, grated

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. Whisk together the flour, baking powder, salt, and oats in a large bowl. Add the nuts and carrots.
3. In a smaller bowl, whisk to combine the maple syrup, coconut oil, and grated ginger. Add this to the flour mixture and stir until just combined.
4. Drop cookie batter onto prepared baking sheets, one tablespoon at a time, leaving 2 or so inches between each cookie. Bake in the top third of the oven for 12 to 14 minutes or until cookies are golden on top and bottom.