Wondrous White Bean Spread + Homemade Crostini

Wondrous White Bean

Creamy, smooth, decadent---you will barely believe that this is dairy free. This bean spread, or a variation with garbanzo beans, is my go-to for a potluck or a party. I know it's a clean eats dip that everyone will love! Even kiddos. I encourage you to try different beans, try different mix ins, spread it on crackers, use it as a veggie dip, or a spread on sandwiches. The possibilities are endless. I like to make a big batch and take it for lunch over a bed of salad greens. So easy and very satisfying. This spread is so dang easy to make up and lasts for almost a week in the refrigerator.

I say, make a big batch and snack healthy for the week!

INGREDIENTS

  • 2 cups cooked cannellini beans-or other white bean (or 1 can)
  • 3 spring onions, finely diced
  • 1/2 red onion, diced
  • 1 stalk celery, diced
  • 1/2 cucumber, seeded and diced 2 T capers (*optional)
  • 2 T Stone Ground Mustard
  • Juice of 1/2 lemon
  • sea salt and fresh cracked pepper, to taste
Wondrous Bean Ingredients

DIRECTIONS

  1.  Drain beans, and add to serving bowl.
  2. Crush beans with a fork or spoon. You want to have a nice blend of crushed beans and whole beans for some texture.
  3. Add diced vegetable, mustard, and lemon juice. Combine.
  4. Salt and pepper to taste.
  5. Enjoy on crackers, bread, in sandwiches, on salads, with veggie sticks--etc!

Keeps in an airtight container for 4-5 days.

WhiteBean

TO MAKE CROSTINI:

Who doesn't love a crostini?! Sure you could buy a bag in the store, which probably was made with some craptastic oils---or-- for half the price you could buy a quality baguette and make these tasty toasts yourself!

INGREDIENTS

  • 1 baguette, sliced 1/4 inch thick
  •  3/4 cup olive oil
  • coarse sea salt and black pepper

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2.  Arrange baguette slices on two large baking sheets brush both sides with oil, and season with salt and pepper.
  3. Bake until golden, 7-12 minutes on each side. Keep watch, it is so easy to burn these beasts!

Bangin' Breakfast Cookies

If there is one moment in the day, just one precious moment I love above all the rest, it is that first sip of strong, hot coffee! I'm a sucker for it. And I have come to realize it is about way more than the coffee. The coffee is very important mind you, it needs to be super strong, drip brewed with a touch of cinnamon, and just a splash of creamy stuff to soften. It needs to be hot, but not too hot. It's a ritual that has steps before, during and after: Coffee needs to follow a teeth cleaning and enough lemon water to rehydrate so that the coffee is not trying to quench a thirst. I need to be awake enough so that I don't NEED the coffee to wake up, but so that it compliments being conscious. I need to be able to enjoy it quietly, pre-dawn, or if I'm really lucky--right at dawn -- (the best!). I need to be sitting cross legged and draped in a ridiculous sweater. I like to write while I drink and take long dramatic pauses between sips and scrawls. It's such a perfect time, I look forward to it everyday.

Now, I have to sound pretty self-indulgent to you, and I'm ok with that. I feel it too, more so knowing I could go on for pages. But I think it is important to recognize these tiny moments in a day - the ones that you could easily let slip by, or take for granted, or not prioritize. But, when you get down to thinking about what makes a moment, a day, a lifetime, really special - you realize it is the little, teeny, tiny things that make it shine. And with that, maybe, it's easier to believe that everything is going to be ok. I hope my narcissistic affection for coffee can inspire you in some bizarre way to notice the teensiest little things you love---and free you to love them---a lot.

Anyhoo, one thing that makes all that jazz above a bit better, is a cookie. And even better than that? A breakfast cookie. What makes a breakfast cookie you may ask. I say, it can't be too sweet, it should have a bit of nutrition, and it should pair well with coffee. Hahaha! Alright, enough.

This cookie, kind of sort of followed a recipe, but then I riffed on it a bunch based on what I had on hand. They turned out so totally banging, that now they are the go to recipe. I love, love, love the sweet potato mixed in. It makes the cookies a great orange color and totally moist. I also try to have some cooked sweet potatoes lying around the refrigerator for quick snacks, so they were on hand. Bonus!

I encourage you to play around with the mix in ingredients. I would keep the same number of ingredients, and the same quantities, but play around with different flavor combos! Chia seeds and cacao nibs would be awesome. Some coconut flakes or toasted nuts would be really good too. As would dried apricots or mangos. Mmmmm! Go wild!

 

Ingredients:

  • 2 cups quick oats (NOT whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup peanut butter, or your favorite nut butter
  • 1/4 cup honey
  • 3/4 cup smashed cooked sweet potato
  • 1 large banana, mashed (about 1/2 cup)

Mix ins:

  • 1/2 cup dried cranberries
  • 1/2 cup shelled sunflower seeds
  • 1/2 cup raisins, golden and purple
  • 1/8 cup flaxseeds, could use ground flaxseed (cookies would bind a bit better with ground)
  • 1/8 cup sesame seed

 

Directions:

  1. Preheat oven to 325F degrees. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
  2. Combine all of the ingredients (mix ins too) into a large bowl. Mix until all of the ingredients are combined, I like to use my hands to mix, but you could be civilized and use a mixer. The dough will be quite stiff.
  3. Take a big spoonful of the dough, approximately 1/4 cup, and drop onto prepared cookie sheet. Slightly flatten the tops to the desired thickness. The cookies will not spread in the oven.
  4. Bake for 15-16 minutes or until edges are slightly brown.
  5. Remove from oven and allow to cool on the cookie sheets completely.
  6. Cookies stay fresh in an airtight container at room temperature for 1 week. Cookies can be frozen up to 3 months.

Note:

If you do not have quick oats, you may use rolled oats, but you will need to pulse them in a food processor a few times to break up the oats. If you are looking for quick oats,  look in your bulk foods section near the rolled oats, you will probably see quick oats as well. They are more finely ground up whole oats, so they are a bit powdery.

I hope you enjoy the cookies! I just love tossing them together and having a nice big batch to last the week.

I also hope you take a moment to think about a tiny thing you just love, and find a way to work it into your day.

You deserve it!

 

To love, light, and the perfect cup of coffee!