Flavor Swaps! 

Spring Has Arrived!
Photo courtesy of Art's Work.

Well, spring has arrived in a burst of color! Here on the Central Coast anyway. (The photo is from Shell Creek. If you're local and haven't been, you should check it out.) I've been trying to get a little vegetable garden going, all from seed! I'm a terrible gardener (I've killed ROSEMARY, you guys) so we'll see how it turns out, but at least I'm having fun with it in the meantime. 


Warmer weather and wildflowers actually do have something to do with what I'm sharing today. I wanted to give you all a heads up that the holiday flavors won't be available much longer. I was pleasantly surprised that the Marzipan Almond Butter was a big hit (so much so that it is now the Featured Flavor), so it has earned a permanent place in the lineup, but the Pumpkin Spice Walnut Butter and Rum Cake Cashew Butter will only be available until May 1. So make sure to stock up if either of these is a favorite in your house! I am also trying to come up with a few spring/summer flavors but, as my email subscribers know, I recently found out that I can't eat cashews and can only have a small amount of almonds, so I'm rather restricted in my taste testing. I am shooting to have something ready by the time I take the holiday flavors out of the lineup. In the meantime, enjoy the spring weather! 


Happy Day! 




Lemon Coconut Cashew Butter Cookies

These little cookies make me so happy. They have a texture similar to that of a peanut butter cookie, but they're not loaded with sugar and white flour, so you can feel good about eating them. Bring something like this to holiday gatherings, and you won't feel the need to try a little bit of each of the seven different cakes and pies your Aunt Doris brought to the occasion. For me, a big family meal doesn't feel complete without dessert, so I love to bring these to gatherings so that everyone else can enjoy a healthier (but still delicious) alternative to apple pie a la mode. 

1 cup Lemon Coconut Cashew Butter 

2 tablespoons honey

1 whole egg

1/2 teaspoon baking soda

1/2 teaspoon sea salt

4 scoops stevia (you can adjust the level of sweetness to your taste)

Optional: 1/2 cup sugar-free, dairy-free chocolate chips (like these, which are sweetened with stevia)

1. Preheat oven to 350 degrees. In a medium mixing bowl, combine all ingredients until well blended. 

2. Scoop batter out by spoonfuls onto an ungreased baking sheet. (You can use parchment paper or a silicone mat for easier cleanup and removal.) The dough will be much more sticky than traditional cookie dough--don't worry, it's supposed to be! 

3. Bake cookies for 8-10 minutes, rotating the sheets about halfway through to ensure they bake evenly. 

4. When the cookies are an even golden brown, remove them and leave them to cool for about 10 minutes. These are more crumbly than traditional cookies, so if you try to remove them too soon, they may fall apart on you, but they will firm up as they cool. 

That's it! I hope you find that these, and other alternatives, are helpful in making the holidays healthier while still enjoying some treats!