Surviving The Holi-daze Part II

Well, I don't know about you but we're ready to change things up a bit a move to some new recipes this week (see last week's yummy holiday recipes if you haven't already)

Here are a couple more yummy recipes that will serve your sweet tooth but not make you 'explode' (in the many ways we do) this holday season.

Enjoy and, whatever your celebration, may you be surrounded with love and nourishment at this festive time of year...

Fudge-Drop Fridge Cookies (a family favourite... from ours to yours)
½ Cup Organic Milk
½ Cup organic butter
6T Organic cocoa

1 cup unsulphured dried coconut

3/4 cup organic peanut butter

1 tsp. vanilla
2 cups unrefined sugar (‘Panela’ or ‘Wholesome Sweeteners’ brands)
1. Boil all of above for 1 minute (only 60 seconds) on low on the the stovetop.

2. Take off heat, add vanilla, coconut and peanut butter.

3. Lastly, add approx. 3 cups of quick oats until desired moist consistency is reached; gooey but not too soft (it should hold its form as a drop on a cookie sheet but should be quite moist).

4. Drop onto cookie sheet with parchment and put in fridge and cool into a fudge-like consistency.

makes approx. 40 'drops'

Brown Rice Shortbread (for those gluten-free folks out there)

1 cup soft organic butter
1/2 cup unrefined sugar (‘Panela’ or maple sugar)
1 ¾ cup brown rice flour
1/4 cup organic cornstarch or alternative

1. Cut butter and sugar into flour mix with pastry blender into dough (also with hands).
2. Blend until smooth and satiny.
3. Form into large ball and chill in fridge for 30 minutes.
4. Roll with rolling pin to ¼ inch think between 2 sheets of parchment paper.

5. Remove paper and cut shapes and place on greased cookie sheet.

Bake at 275 degrees C until golden (not brown).
Approx. 10 minutes.

Enjoy!