Strawberry Shortcake Cookies
Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.”
The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia, learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor’s degree in Nutritional Science at Cornell University.Talia’s career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy.
In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle Now, with Desserts To Live For, she’s widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake’ and stay healthy, too.” Every recipe in her collection is vegan and naturally sweetened with whole fruit. There’s no sugar, dairy, salt, oil, or refined flour in these treats – and most of them are gluten-free.
Talia’s writing and recipes have been featured in publications and websites including Women’s Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreendotcom, and Thought Catalog.
Strawberry Shortcake Cookies
Ingredients:
2 flax “eggs”
(2 heaping tablespoons ground flaxseeds + 1⁄2 cup non-dairy milk of choice)
1 large apple of choice, cut into chunks and core removed
10 medjool dates, pitted
2 teaspoons ground vanilla bean powder
2 teaspoons baking powder
2 heaping tablespoons coconut butter (can sub cashew or almond butter)*
1 cup almond flour
2 cups oat flour
1 cup organic strawberries, tops removed and sliced
*Any of these butters will work beautifully, I’ve tried all three!
Directions:
Preheat oven to 350 degrees F.
Mix ground flaxseeds with non-dairy milk and let set for a minute to create flax “eggs.”
Cut up apple into chunks. You don’t have to peel it if it is organic. If it is not organic, I recommend peeling.
Place the apple chunks in your food processor. Process thoroughly.
Add flax “eggs” to food processor with pitted medjool dates, vanilla bean and baking powder. Process again until the mixture is well combined.
If using coconut butter, it may be hardened and need softening. Heat in the microwave for 30 seconds if it is hard. Add softened coconut butter (or nut butter) to the food processor. Process with the rest of the mixture.
Add almond flour to the mixture. Process well.
Lastly add oat flour and process until a nice, evenly mixed batter forms. This shouldn’t take more than a few minutes.
Wash and slice up strawberries. This is an excellent strawberry and mushroom slicer. Mix them into the batter to your liking. Mold into cookies and place them on a parchment-lined baking tray.
Top with additional strawberry slices if desired.
Bake for 40 minutes or until they are nice and golden on top.
Enjoy!
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Hi Amy:
Can you tell me if there’s oil in Talia’s book?
Thank you, Theresa Boudreau
On Tue, Jul 6, 2021 at 10:23 AM Sharing years of Plant Strong Lifesty
There is no oil in any of the recipes. Talia Fuhrman follows the no oil lifestyle which her father, Dr. Joel Fuhrman, M.D. coined “Nutritarian”. I hope you will join us tomorrow. There will be a Q + A as well as a culinary demo! Be Strong, Be Well and Be Green!🌱
Greenings Theresa! According to Dr. Fuhrman’s website, “Every recipe in her collection is vegan and naturally sweetened with whole fruit. There’s no sugar, dairy, salt, oil, or refined flour in these treats – and most of them are gluten-free.”. Thanks for commenting! Be Strong, Be Well and Be Green!🌱