Tag Archives: figs

Pumpkin Granola Chocolate Chip Cookies

Pumpkin Granola Cookies

If your looking for ideas on using that pumpkin, here is a great recipe for fall! These cookies have got it all, oatmeal, figs, almonds, coconut, and the best fall flavor of all, pumpkin! Their very healthy and packed with satisfying taste, fiber, loads of nutrients and is a great snack for taking on hikes for sustained energy! Enjoy 🙂


  • 2 cups rolled oats
  • 2 bananas
  • 1 cup pumpkin puree
  • 3-4 minced dried figs
  • 1/2 cup brown rice flour or other gluten free flour
  • 1/2 cup wide sliced coconut shreds
  • 1/3 cup slivered almonds
  • 1/3 cup vegan carob chips (or if you prefer, cacao chips)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice powder
  • 1 teaspoon cinnamon


  1. In a bowl, smash and whisk bananas until as smooth as possible. Add and stir in stack of cookiespumpkin puree, baking powder, vanilla, pumpkin spice, cinnamon, and brown rice flour until fully blended.
  2. Next, mix in rolled oats, coconut shreds, almonds, figs, and carob or chocolate chips.
  3. On a cookie sheet, drop and form cookies with about 2 tablespoons worth of batter for each cookie.
  4. Bake at 400 degrees for about 25-30 minutes. Edges should be golden brown.

Makes about 14 cookies.

cookie batter

`baked batch

by Lupita Ronquillo, holistic nutrition writer

Coconut Fig Oatmeal Cookies

Coconut Fig Oatmeal

I really love these cookies! They are simple, easy to make, and loaded with heart healthy ingredients and fiber! Most cookies you find at the store are full of sugar which can be addicting. This homemade batch of goodness ended up with the kind of texture that go perfect with a glass of milk, vegan milk that is. My toddler devoured 3 and drank 2 whole glasses of cashew milk along with them! I’ll know better next time to double the recipe for a bigger batch because 10 cookies just wasn’t enough!


  • 2 large bananas
  • 10 dried figs, chopped
  • 1 cup oatmeal, rolled or quick oats style
  • 1/2 cup shredded & dried coconut
  • 1/2 cup brown rice flour
  • 2 tablespoons unrefined coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons molasses
  • 2 teaspoons vanilla


  1. Preheat oven to 400 degrees.
  2. First, in a mixing bowl smash the bananas and stir them into a creamy consistency.
  3. Next, add and stir in the vanilla, coconut sugar, cinnamon, and molasses.
  4. Now stir in the flour and oatmeal until completely blended.
  5. Last but not least, stir in 1/4th cup of the shredded coconut and the chopped figs. The shredded coconut gives the batter a texture that holds everything together and prevents it from being runny
  6. Spoon drops of cookie batter onto a cookie sheet sprayed with olive oil and with a fork, press down and form the cookies. Use the remaining shredded coconut to sprinkle tops of cookies before baking.
  7. Bake for 20 minutes until lightly golden brown. Makes about 10 cookies.

Coconut Fig Oatmeal4

We were out of real vanilla extract so we were stuck using the imitation. By all means, use the pure vanilla extract to avoid any artificial flavorings and chemicals. Besides, twice as much imitation vanilla flavoring is usually required to match the strength of pure vanilla so you get your moneys worth.

Coconut Fig Oatmeal5

I rarely use added sugar in my baking but for a batch of cookies, I’ve started using Madhava’s unrefined coconut sugar. As you can see, I’m very conservative using it, especially with a diabetic in the family. I only used 2 tablespoons in this recipe. Nutrition TIP: If you find yourself needing to add more sugar to satisfy your taste buds, work on gradually reducing it from your diet. Unlike all refined sugars and artificial sweeteners, organic coconut sugar actually contains some nutrients such as magnesium, potassium, zinc, iron, and B vitamins.

Coconut Fig Oatmeal2

I hope you enjoy these as much as we did!

by Lupita Ronquillo, holistic nutrition writer

Raw Beet Carrot Cake with Chai Spice Cashew Frosting

Raw Cake?

I’ve never had a raw cake before much less make one! But this recipe deserved some credit and not just because of its virgin raw status, but because of the aroma and the flavors! I made this cake around the 4th of July so I used blueberries for a topping to create that red, white, and blue effect. I think next time I will top it off with some bits of chopped pecans to compliment the amazing cashew frosting. Nonetheless, this raw cake was definitely worth sharing. So now, each time you want to reach for dessert, with this recipe you can be rest assured you will be getting that extra serving of vegetables while enjoying cake at the same time!

Raw Carrot Beet Cake Batter:
2 packed cups carrot and beet juice pulp
3/4 cup soaked dates
1 cup soaked figs
1/2 cup raisins
1/2 tbsp. Chinese 5 spice
1/2 tbsp. carob powder
2 tsp. vanilla extract

Chai Spice Cashew Frosting:
1 1/2 cups soaked raw cashews
1/2 cup soaked dates
1 cup coconut water
1 tsp. Chinese 5 spice
1 tsp. cinnamon powder
1/2 tsp. cardamom

The How To Cook It Raw:

  1. First, juice some beets and carrots. Try using a centrifugal juicer versus a masticating if possible. Masticating juicers extract juice more efficiently leaving you with a drier pulp. If you don’t have a centrifugal juicer, simply add some of the juice back into the pulp. If your not a big beet person, you can just use more carrot pulp with less or no beet pulp.
  2. Second, blend carrot beet batter ingredients in a food processor until it transforms to a consistency of thick mud. Aim for gooey, not runny. If ingredients don’t move while blending, add a splash of coconut water and push down the ingredients with a spoon or spatula. Take a taste test and you will be amazed at the flavor just created, YUM.
  3. Next, blend frosting ingredients for about 2-3 good minutes until everything is very smooth. The cashews will eventually thicken up and become very creamy after all the ingredients are blended. Don’t worry if at first it appears runny because by the time you come back to spread the cake, it will have thickened up perfectly. You will be amazed at the smell of this mix!
  4. Now, in a deep forming cake pan, spread a one inch thick layer of the beetroot mixture into the pan. Then add a layer of the frosting. Repeat the layering process until filled. You can also use a regular cake pan as I did but its best to use deeper cake pan so you can layer it high. You can also leave some for later to frost the sides after it molds in the freezer. Freeze the cake for a minimum of 3 hours.
  5. After its molded, remove the cake from the pan onto a pretty plate to decorate it. Finish frosting the cake with the remaining cashew cream. I just topped mine with blueberries but you can sprinkle some left over carrot beet pulp for a touch of color or top it with some chopped pecans to compliment the frosting. An even nicer touch would be to decorate it with some edible flowers for an awesome display at a potluck or party… Enjoy!

The Benefits of Cashews

Cashews are smart food. Their bursting with copper providing a whopping 97% daily value for only 1/4 cup. Copper is a key mineral needed by many systems throughout the body. It is used to build strong tissue, maintain blood volume, and to produce much needed energy! Its a critical nutrient because we don’t have much reserves stored for use within the body. Cashews are also loaded with magnesium, manganese, zinc, and phosphorus, heart healthy and immune building nutrients. They can help fight heart disease, control high blood pressure, and even boost our mood knocking out depression. In fact, just two handfuls of cashews will have the therapeutic effect of a dose of Prozac!

If your the type of person that generally avoids eating nuts due to the high fat content, you don’t have to worry. Cashews are actually lower in fat than most other nuts plus the fat nuts contain are actually good for us. A study recently published presented by Dr. Greger above showed groups consuming up to 3 handfuls of nuts gained significantly less weight than expected. One group ate 40-50 nuts a day for 6 months and only gained a quarter of a pound. Still, another group ate 3/4 CUP of pecans DAILY for 8 whole weeks and didn’t gain an ounce! Some nut consumption even resulted in weight loss as with the macadamia. You’ll actually be doing a huge favor to your health because nut eaters tend to live longer and avoid heart problems than people who don’t eat them . Just stick to RAW nuts to avoid unhealthy ingredients.

by Lupita Ronquillo,  holistic nutrition writer