Everything Cookiles!

Why not?
Dry Ingredients:
2 Cups rolleld oats
2 Cups GF flour mix
2 Cups shredded carrots
1 Cup raisins
1 Cup walnuts (roughly chopped)
1 Cup dark chocolate chips
1/2 Cup sucanat
1.5 t Baking powder
.5 t salt

Wet Ingredients:
5 Table spoons ground flax seeds (soak in vegan milk)
1 Cup vegan. milk
1/4 Cup coconut oil
1/4 Cup sunflower oil

How to make them:
Mix all dry ingredients in a big bowl. Mix all wet ingredients in a small bowl.
Add wet to Dry. Mix well with hands.
Bake at 350 F for 30 minutes until they become slightly brown at the edge.

Food that I’ve missed in Japan


Pasta! Since I’m vegan and gluten-free, I couldn’t go to a regular Italian or a noodle shop while I was in Japan. Believe or not, it was very challenging to find a gluten-free noodle in any form in a grocery store. It was even harder in a restaurant. So, the first thing that I made after I came back home in NYC was pesto spaghetti with sautéed broccoli rabe. I used gluten-free Barilla spaghetti. I think Barilla makes the best dried gluten-free pasta. It’s too bad, they don’t make organic versions.