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Shanti Boutique Cookies: Oatmeal Raisin {vegan} {spelt flour}

Everyone has been asking about these delicious cookies from the Shanti Boutique. Here is the recipe! Enjoy

YIELD Makes 18 cookies

INGREDIENTS

1 tablespoon organic ground flax seed + 3 tablespoons water
2 cups organic rolled  oats
1 cup organic light spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup organic virgin coconut oil, melted
1/2 cup organic raw sugar
1 teaspoon vanilla extract
1 cup raisins

PREPARATION

1. Preheat oven to 350° F.

2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.

4. In yet another bowl, mix the coconut oil, sugar, vanilla. Add the flax egg.

5. Gradually add the flour mixture until just combined.

6. Fold in the raisins.

7. Using a 2 tablespoon measure, place cookie dough onto parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Inspired by  a recipe on epicurious.com

 

 

 

You may also want to try making the popular zucchini chocolate chip cookies too!


Date Added: November 26, 2017 | Comments (0) | Filed under: Shanti Kitchen



Classic Oatmeal Raisin Cookies…with a twist!

It’s almost a guarantee that oatmeal raisin cookies will win over a crowd. They have this nostalgic quality to them and taste good, not matter your age.

The Shanti kitchen team prepares these cookies to sell as nutritious and delicious snacks during afternoon free time. This past weekend, Shanti’s newest volunteer, Isabelle, suggested that we add lemon zest to the cookies…and let’s just say there is no turning back.

We used cranberries in this batch, but feel free to stick to the classic raisin recipe or any dried fruit that you enjoy.

Ingredients

2.5 cups spelt flour

2 cups rolled oats

1 tsp bakin soda

1/2 tsp baking powder

1/2 tsp sea salt

1.5 cups dried raisins or cranberries

1/2 cup chopped walnuts (optional)

1/2 tsp cinnamon

1 cup coconut oil

1 cup maple syrup

1 tsp vanilla extract

1-2 tbsp lemon zest

Instructions

Preheat oven to 350 degrees F

Whisk together the flour, oats, baking soda and powder, and salt in a large bowl. Toss in dried fruit, nuts, and cinnamon.

Mix the coconut oil (room temperature), maple syrup, vanilla and lemon zest thoroughly in another bowl. Add the wet ingredients to the dry and mix just until all the flour has been absorbed.

Drop heaping tablespoons of dough onto a baking sheet. Bake for 13 minutes.

Enjoy out of the oven or allow to cool.

Makes 25 giant cookies, or more if smaller.

Inspired by Jae Steele, in Ripe from Around Here

By Lacey Budge


Date Added: June 8, 2015 | Comments (0) | Filed under: Shanti Kitchen



A Shanti “Field” Trip…our love for local, seasonal & tasty food

All of the members of our Shanti Retreat “family” love the idea of eating locally and seasonally. We are all aware of the many benefits for our health, our community and our beautiful, Divine Mother Earth.But…. do we love it enough to get our hands dirty and harvest it in this joyous “spring weather?” YOU BET!

Wednesday April 3 we enjoyed a true field to table experience after visiting Vicki’s Veggies in Picton, Prince Edward County.

You must be wondering “how is it possible to harvest veggies after this long, never ending winter and cool, crisp spring?” Vicki’s Veggies has the answer and they are truly so innovative when it comes to growing food. I could never explain the extent of their operations but what I do know is that I love the idea of the hoop house which allows them to successfully plant and grow their food much earlier (which allows us and Shanti Guests to also enjoy the bounty!)

          

I can’t sugar coat our experience at all; it was super windy and really cold on the hands, but… we loved every minute of it! We especially appreciated our work when we got home and enjoyed a gigantic, delicious spinach salad!

  Darin harvesting spinach at Vicki’s Veggies in Picton

 Lacey, Vicky & Wendy on a spinach mission…despite the strong winds

We also picked up some garlic, shallots and freshly harvested parsnip. Next, the Shanti Kitchen will make a rosemary -parsnip soup with a recipe recommended by Vicki which uses sap instead of stock (oh yes.. we are so lucky, Vicki tapped a tree for us and gave us a big bucket of sap and some dried rosemary for the soup…pictures to follow!)

Vicki’s Veggies is located 65 miles from Shanti Retreat, Wolfe Island…and this we like! Vicki’s Veggies is not “Certified Organic” but they use organic potting soil, buy mostly organic seeds (never treated or genetically engineered) and they don’t use synthetic fertilizers, pesticides or herbicides…and this we like! However, they are “Certified Local Sustainable” which means they are dedicated to providing nutritious food and sustaining a healthy environement…AND THIS WE ALSO LIKE!

Thank you Vicki’s Veggies for Shanti’s first (of many more to come) Field to Table experience of our 2013 season!  We are looking forward to serving the Spinach for our Saturday Morning Brunch – baked eggs with spinach, salsa and goat cheese!


Date Added: April 4, 2013 | Comments (0) | Filed under: Living Seasonally & Locally



Recipe of the Week: Spicy Sauteed Greens and Tofu

We all know that the more greens we eat the better.

We also know that organic non-GMO tofu is a great source of vegetable protein.

Now here is something you may not know (unless you were at Shanti Retreat last weekend for Marla Ericksen’s Spring Retreat)…: Combining greens, of all kinds – we used kale, swiss chard and collards – with tofu and a spicy marinade is the best side dish ever!

Be sure to try it out at home and let us know how it turns out!!!

Spicy Sauteed Greens and Tofu

Makes 4-6 servings

One 1-pound block extra-firm tofu

3 tablespoons Tamari

2 tablespoons toasted sesame oil

1/2 teaspoon Sambal

3 tablespoons freshly squeezed lime juice

1 tablespoon grated ginger

2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

1 teaspoon sesame seeds, lightly toasted

1/4 teaspoon crushed red-pepper flakes

6 cloves garlic, thinly sliced

Prepare tofu (to absorb water). In a medium bowl, combine tamari; sesame oil; sambal; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.

Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

 


Date Added: March 19, 2013 | Comments (0) | Filed under: Shanti Kitchen



About Us

Enjoy the tranquil 11 acre property where our spacious century inn and cabins are situated on 1000 feet of private shoreline. Now in its 15th season, Shanti has become a popular retreat destination in Ontario. More…

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