So yes, you figured it out, today's post is about cookies. Because, when you're back from school, all you need is a snack. Or maybe you need that snack while working. Or simply because you have a sweet tooth right here, right now. Anyways, I came up with this cookie recipe a few days ago (as you can see on my tumblr account).

They are a healthy alternative to the regular buttery and rich cookies. Of course, they won't bring you the comfort of a good old cookie that you might need after breaking up with your boyfriend or girlfriend, but on the other hand, they are healthy and vegan and are going to give your body enough energy to fuel on, which the regular cookies won't. They are also very good if you experience troubles with your digestion since they are packed with a lot of fibers.



The main ingredient in these cookies is okara. If you wonder what this is, okara is what is left after making nut milk. Making your own nut milk is easy and cheap. Simply soak a cup of nuts in water overnight (or during 8 to 10 hours). Rinse the nuts under clear water and pour them in a blender with 3 cups water. Blend during 2 to 5 minutes and pour this into a nutmilk bag or cheese cloth. Press the cloth between your hands to get as much milk as possible. The leftovers in the cloth are what is usually called okara.

It can be dried in a skillet or in the oven to be kept longer. You might as well want to use it very quickly. You can even keep it in the fridge for 2 to 3 days if you want to.

I like to eat these cookies when I'm hungry during the afternoon or if I feel like nibbling on something while working on a school project.



Makes 10-15 cookies

- 40 g (1,4 Oz)  okara
- 20 g (0,7 Oz) corn starch
- 40 g (1,4 Oz) oat flour
- 25 g (0,9 Oz) seed mix
- 30 g (1 Oz) honey
- 10 g (0,35 Oz) almond butter (or any nut butter)
- 2 Tbs chia seeds soaked in 4 TbS hot water
- 30 g (1 Oz) nut milk (I used hazelnut milk and hazelnut okara)
- Dried fruits to taste

1. Preheat your oven at 320 °F (160°C). Combine okara, corn starch, oat flour and seeds in a mixing bowl.

2. Mix honey, almond butter, chia seeds and nut milk in a separate bowl.

3. Pour the wet ingredients in the dried ones and stir until you get a homogeneous dough. The dough mustn't be too sticky so you might want to add more oat flour if necessary.

4. Add the dried fruits to the dough.

5. Line a baking trail with parchment paper. Use spoons to make bowls of dough. Flatten them down with your hands.

6. Bake for 30 minutes or until lightly golden. Let the cookies cool down and store them in a cookie jar for 15 days.

Tomorrow, I am going to do what every student does: I am going back to school. This means, probably less time for pictures and cooking. But, today, I wanted to write this quick post to give you a quick recipe that I made myself yesterday morning. This recipe requires a juicer however, since it involves a juice.

It's a beetroot juice. I am not a great fan of beetroot. But in this juice, it's different. Actually, it's more a fruit cocktail than a juice. I don't really know how to call it. Let's just call it a back to school drink. It's healthy, sugar free and has a beautiful dark pink color which made my sister's heart melt.

It's a great way of having your 5 fruits and vegetables a day and you get to keep all the vitamins and benefits of the fruits.


It's quite simple actually, all you need to do is to put 5 small beetroots in your juicer. You don't even need to peel them. I recommend using organic beetroots if you can. Once you have your beetroot juice (it gave me about half a cup), press some oranges so that you get another 150 to 200 mL juice. You might use bottled orange juice but you will lose some of the vitamins and minerals. Combine the juices and add some coconut milk. I added about 4 TbS but you can add more or less.

Drink without waiting! The more you wait, the less vitamins and minerals you get!