Being an avid gardener, it pretty much goes without saying that I have a deep love for organic foods. Choosing to support companies that make the extra effort to help preserve the health of our food system in Canada is important to me and my family. As such, I do my best to source quality organic foods from local growers and reputable Canadian companies whenever possible. Not everything I buy is local and/or organic though, but there are certain foods that I rarely (if ever) compromise on-fresh produce, grains, and nuts and seeds are a few important mentions.
More and more evidence is mounting that modern agriculture is not sustainable, nor is it encouraging the health of the environment. It depletes soils and pollutes the oceans and water supplies with harmful pesticides and herbicides, both of which have been linked to colony collapse, and may actually contribute to certain cancers as well. The reasons are many, but if you want to learn more about why organics are so important, check out this link.
So, why all the talk about organic food? Well, every September, Canada celebrates national Organic Week. This year, from September 8-16th, organic foods, farming and products from across the nation are recognized in a variety of ways. And, to help celebrate, I’ve partnered with Montreal based PRANA to bring you a totally awesome indulgence. I am so happy that PRANA asked me to create a recipe using their wholesome products. I’ve been a fan for almost a decade because of their unwavering dedication to producing delicious organic foods and ingredients. Their foods are also non-GMO, kosher, vegan, gluten free, and preservative free. All good stuff.
To help celebrate Canadian organics this week, I’m sharing a recipe for these gluten-free maple almond cookies. They’re made from a base of organic oat and almond flour, sweetened solely with Canadian maple syrup, and sprinkled with PRANA’s Amandine Maple Almonds. These cookies have a texture reminiscent of a sugar cookie mixed with shortbread. They literally melt in your mouth and are so delicious you might want to double the batch – they’ll probably go quick. Keep in mind that, If you have a sensitivity to gluten, you’ll want to source oats that are certified gluten free to keep this recipe true to its name.
Anyway, I’m going to sign off on this post because I’ve got plenty of garden chores to do (and plenty of cookies to eat). A big thank you to PRANA for partnering with me on this post! Give this recipe a go and be sure to check out PRANA’s great selection of organic goodies…they’re perfect for back to school!
This post was sponsored by PRANA. As always, all thoughts and opinions expressed in this post are my own and I only share products from brands that I personally use and love. Thank you so much for supporting the companies that help make The Simple Green possible…and help make this world a better place!
Gluten Free Maple Almond Cookies [v]
These melt-in-your-mouth gluten free vegan cookies are made from a base of organic oat and almond flour and sweetened with Canadian maple syrup. Sprinkled with PRANA Amandine maple almonds, these are an awesome little indulgence!
- 2/3 cup unrefined organic coconut oil softened (but not liquid)
- 1/2 cup pure organic maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 cups organic oat flour
- 2 cups organic almond flour
- 2 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1/3 cup PRANA Amandine maple almonds chopped
Preheat oven to 350'F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the softened coconut oil, maple syrup and vanilla extract until smooth. In a small bowl, sift together the almond flour, oat flour, baking powder and sea salt. Add the flour mixture to the coconut oil mixture and stir well until combined. Note that the mixture will seem quite dry as you start mixing, however it will come together.
Using a 3 tbsp scoop, portion the dough onto the prepared baking sheet allowing 2" between each dough ball. Then, gently flatten each ball with the palm of your hand so they are approx 1/2" thick and sprinkle each cookie with the chopped PRANA Amandine maple almonds. Gently press the almonds pieces into each cookie.
Bake for approximately 13-15 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
The coconut oil should be soft so it's easy to scoop, but not liquid or too hard. Be sure to source certified gluten free organic oats to keep these cookies true to their name. This recipe will store for up to 5 days covered and can be frozen for later use. These cookies will lose some of their crunch on the second day, but are just as delicious!