Have you guys met Cookie + Kate yet? I’ve been a fan of Kathryne Taylor’s blog for a while and I’m so excited to tell you about her new book. I’m pretty sure I found Cookie + Kate through Saveur’s blog awards a few (five?) years ago. The blog really clicked with me because of the beautiful photography and mouthwatering vegetarian recipes. Her Peanut-Sesame Slaw with Soba Noodles is one of my go-to recipes for entertaining and her Lentil and Mushroom Meatballs are definitely the best vegetarian meatballs I’ve ever made. The point of all this is, when I found out she was working on a cookbook I got really pumped. Much like when Minimalist Baker launched their book, I felt like it was a personal favor that someone I admire so much was releasing a cookbook. Silly, I know.
Kate’s book, Love real Food is as wonderful as her blog. Filled with colorful, tasteful photography and over 100 vegetarian recipes, this book is perfect for someone just getting started on a vegetarian diet, a seasoned vegetarian cook, or even someone who simply wants to add a few vegetarian dishes to their repertoire. I have always loved how easy Kate’s recipes are to follow and how thoughtfully she chooses her ingredients. These recipes focus on whole foods and whole grains. You’ll find a lot of whole wheat flour, vegetables, fruits and a few indulgences like margaritas and Banana Pecan Shakes (yes, please!) to round out the book. And don’t forget Cookie- Kate’s adorable pup- who makes appearances throughout. Love real Food has some wonderful little cookbook extras, too, like tips for which recipes are perfect for leftovers and which are perfect for making ahead and Five Steps to an Epic Salad. Recipes include things like Roasted Cauliflower Soup; Colorful Kale, Apple and Fennel Slaw; Sweet Potato, Poblano and Black Bean Enchiladas and these Carrot Cake Breakfast Cookies.
We’ve teamed up with Kate and Rodale Books to give away a copy of this lovely tome along with some of Kate’s favorite products- Ivory Whole Wheat Flour, Almond Flour, Quinoa and Old Fashioned Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post. Be sure to check out our Instagram giveaway on Thursday for a bonus chance to win this book. If you just can’t wait and need this book no matter what, you can find it anywhere books are sold.
Carrot Cake Breakfast Cookies
Makes 10 large cookies
- 1 cup quick-cooking oats
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 ½ cups peeled grated carrots (about 1⁄2 pound)
- 1 cup roughly chopped raw pecans or walnuts
- ¼ cup raisins, preferably golden
- ½ cup honey or maple syrup
- ½ cup melted coconut oil
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3⁄4 inch thick.
- Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Reprinted from Love Real Food by Kathryn Taylor. By permission of Rodale Books.