I love the few moments when you come across an inspiring recipe and miraculously have all of the ingredients on hand.  Since I can be somewhat of an impulsive baker, adapting a recipe so that it's unrecognizable just so I can make it immediately, the recipe for Jam Sunflower Thimbles was a perfect fit.  Green Kitchen Stories is a site I've admired for years, but sadly never made a recipe from.  I decided to adapt this lovely recipe using chestnut flour, a beloved new ingredient I cannot stop using.  Luckily, these "cookies" are healthy enough where you won't feel too bad binging, and I promise you won't be able to stop yourself either.


CHESTNUT SUNFLOWER JAM THIMBLES (Gluten-free, Dairy-free) Makes 12-15 cookies

  • 1 cup chestnut flour
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1 1/2 tablespoon arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil or butter
  • 1/3 cup maple syrup
  • 2 eggs
  • 2/3 cup sunflower seeds, finely chopped
  • 1/2-3/4 cup of your favorite jam or preserve (I used a combination of apricot, red fruit & quince)

Preheat your oven to 350 degrees.  Combine first six ingredients.  Whisk together until well combined.  In another mixing bowl, stir together coconut oil, maple syrup and eggs.  

Add wet ingredients to dry, mixing well with hands to combine.  Chill dough for 20-30 minutes. 

Add finely chopped sunflower seeds to a small mixing bowl.  Once dough has chilled, take about 1 heaping tablespoon of dough and roll around to coat in sunflower seeds on all sides.  Use your thumb to puncture the dough and fill in with your favorite jam or preserve.  

Add cookies to a parchment-lined baking sheet.  Bake at 350 for 12-15 minutes or until golden brown and holds shape.  Let cool for 15 minutes or so, then enjoy!  These are great as a sweet treat or a protein-packed afternoon snack ;)



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It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods.  To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup.  The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.


For Chickpeas:

  • 15 oz. chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • Sea salt to taste

For Soup:

  • 2 tablespoons olive oil
  • 1 sweet onion,
  • 3 garlic cloves, minced
  • 1 cup red lentils
  • 32 oz. vegetable or chicken broth
  • 1.5 lb. carrots, skinned + chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon parsley
  • Sea Salt to taste

Preheat your oven to 400 degrees.  Add 2 can of drained chickpeas to a large mixing bowl.  Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.  Stir to coat, then add to a foil-lined baking sheet.  Roast for 35-45 minutes or until browned & crispy.

In a saucepan, add olive oil, over medium high heat.  Add onion and garlic, stirring for 5-7 minutes or until softened.  Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.  Then, add broth, herbs and lentils.  Bring to a boil, then reduce to simmer and cover. 

Cook at a low simmer until carrots are tender and softened.  Then, using a food processor or blender, puree mixture until smooth.  Top with roasted chickpeas and a pinch of cayenne.