OK, these cookie dough bites are the most amazing thing I have ever had! The sunflower seeds pair so well with the chocolate and it’s good for you! Sunflower seeds have anti-inflammatory benefits and are high in Vitamin E. Did you know the magnesium in sunflower seeds can help calm nerves?
No baking involved, these delicious snacks are ready in about 45 minutes with refrigerator time. You will need a coffee grinder to grind your raw sunflower seeds and your oatmeal. I highly recommend the raw sunflower seeds, but you can also use cashews or any other nut flavor you like.
1 cup of flour
1/2 cup of ground raw sunflower seeds
1/2 cup of ground oatmeal
2/3 cup brown sugar
1/2 cup butter – softened
1 cup chocolate chips
1 table spoon of coconut oil
1 teaspoon of vanilla extract
Cream butter and sugar together.
Add remaining ingredients mix all together.
Roll into 1 inch balls.
Refrigerate for 30 minutes you can also drizzle chocolate over top!
Let stand for a few minutes before serving. Enjoy!!!
It’s grapefruit season and our grapefruit tree is full! I’ll be baking, crafting and blogging about grapefruit ingredients over the next few days so stay tuned. First off this grapefruit extravaganza are these vanilla grapefruit scones with a citrus glaze. I cut back the sugar in the dough to 1/3 cup since the glaze is full of sugar. I am also baking scones exclusively with ricotta cheese now. The grocery store was out of buttermilk last time I went shopping. I took that as a sign and bought some whole milk ricotta cheese. Enjoy and Happy Baking!
Makes 10-12 Scones small scones or 6 jumbo scones
2 cups all-purpose flour – I used whole wheat flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup cold unsalted butter, cut into 1 inch pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup whole milk ricotta
1/3 cup heavy cream
Zest from 1 large grapefruit
Grapefruit Glaze- Combine all ingredients and set aside until scones have cooled completely
3/4 cup powdered sugar
1 teaspoon milk or heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon fresh grapefruit juice
Preheat oven to 375 F. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, zest, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined.
Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch! Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones. Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.
Bake for about 13-16 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool completely. Dip the top of the scone in the glaze and serve!