Guess who’s coming to our house for the first time tonight?
That would be the Tooth Fairy!
(You try and get a 5 year old to smile in such a way that she holds her lip out of the way! Go ahead! Just try!)
So yes, Ava lost her first tooth today! It came out just a half hour before we left for an OrKIDStra presentation of The Snowman this afternoon.
The Snowman by Raymond Briggs is a children’s book that was made into a short animated film. Like the book, the film is wordless – but has an orchestral score.
We got all dressed up for a kid friendly trip to the theater.
The Snowman was being shown on the big screen while the Rochester Philharmonic Orchestra played the score live.
The movie (and book) are very sweet and we all enjoyed the entire performance – from listening to the orchestra play holiday music before the film began to the holiday sing along after the film was over.
Feeling pretty Christmas-y after our holiday outing, I decided to make some not-quite-raw, vegan, no-bake Gingerbread cookies. I was inspired by Cindy’s version of Averie’s Raw Vegan Gingerbread Cookies and got to work on them this evening.
No-Bake Vegan Gingerbread Cookies
1 cup raw cashews
6 medjool dates
3/4 c rolled oats
1/4 c ground flax seed + another 1/4 c ground flax seed, set aside
2 Tbsp agave nectar
1 Tbsp coconut oil
1/2 Tbsp black strap molasses
1 tsp vanilla extract
cinnamon, nutmeg, ground ginger – to taste
My dates were REALLY hard, so I soaked them with the raw cashews in a bowl of water for about an hour. Once the dates softened up I added them along with the soaked cashews (which also softened up) to the food processor with the rest of the ingredients listed above. Averie’s original recipe didn’t call for molasses but Cindy used it and I loved that idea.
Black strap molasses has a pretty potent taste but I love that it’s such a good source of iron and calcium too.
After all the ingredients were thoroughly processed, I transferred the dough into a bowl for rolling into balls. In a separate bowl was the remaining 1/4 c of ground flax seed for dusting the cookie balls with, to help with the stickiness factor.
These cookies are perfectly sweet, and I love that they are vegan too. Although most of the ingredients I used are raw, rolled oats are not technically raw because oats are steamed before being packaged to keep them from going bad. I felt like these needs a little more “something” to them though and decided to use oats, therefore “No Bake” is the best I can do.
They are tasty and healthier than your typical butter and sugar filled holiday cookies. Make no mistake, I’ll still be eating my share of butter and sugar laced cookies this holiday season – but it’s nice having healthier treats around too. The molasses and ground ginger were such great flavors and have a very festive taste.
They’ll keep in the fridge for at least a week – although there’s no worry that ours will last nearly that long.
Now I’ve got to go see how much money the Tooth Fairy has in her wallet. Here’s hoping she’s got some small bills – I’m not sure how a No Bake Vegan Gingerbread Cookie might hold up under Ava’s pillow all night.