Chai Tea Walnut Oatmeal Cookies

I’m clearly slowly coming around to fall … I bought new scarves. Thick – woolly – cozy- way too big – scarves.

I’ve restocked my shelves with cinnamon, nutmeg, cardamom, ginger powder &  molasses.  I’ve began roasting vegetables instead of grilling them. My morning cup of caffeine hasn’t changed over to Pumpkin Spice …. Yet – but I’m a work in progress.

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And I made cookies!!

Cookies chock full with oats & spices …  and everything nice(s) … I also added grape nuts.

Have you ever had grape nut cereal …. I’m embracing my inner old lady, when I say this – but I freaking LOVE grape nut cereal … and Toucan Sam doesn’t even grace the cover of the box.

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– I’m totally growing up.. yo.

….. or not. And we’re back to you probably wanting to punch me , or just shake me and say hey, grow the hee-haw up!!

I just say hee-haw. Heh. So funny.

I also added tea to these cookies. I’ve baked with teas before .. like in this cake … and these killer muffins … oh, and these muffins too. I like the flavour and depth it adds – it also creates a spice blend that I sometimes can’t match – and it’s so freaking easy to just tear open your favourite tea bag and throw it into your favourite recipe, instead of guess the ingredients and their measurements.

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Chai Tea Walnut Oatmeal Cookies

Ingredients 

1½ cups flour

1 cup rolled oats

¼ cup Grape Nut Cereal

2 Tbsp Dried Chai Tea

1 teaspoon baking soda

2 tablespoons cornstarch

1 Tsp Cinnamon powder

1 Tsp fresh nutmeg

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 Cup walnut pieces

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Instructions 

Preheat oven to 375ºC. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, grape nut cereal, tea, baking soda, cornstarch, cinnamon & nutmeg. Set aside.

In the bowl of an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs.

Add dry ingredients to wet – mix until well combined.

Add walnuts

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 12 minutes.

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If this smell of these cookies, don’t hoax you into falling in love with fall …. Well by golly, you’re tough cookie.

Heh. Get it, cookie .. for a cookie recipe

.. and falling in love with fall, because it is fall!!

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… please come back — I’m not a total dork

Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.

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Logic:

Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.

Geniusness.

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Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)

Pancakes

1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar

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Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)

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Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.

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Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?