It’s raining today. This morning, I went to the supermarket early before it rained and then had breakfast with eggs, toast, and fruit.
John poured coffee for me, and I settled in my favorite dent on the couch, soaking up Anne Lamott’s wisdom and wit. One of my favorite books is ” Traveling Mercies: Reflections on Faith.”
In a parenting chapter, she struggled to allow her son of 7 years old to go paragliding down a mountain. She said she wanted to fly like a “baby eagle.” She reflected on her prayer in her indecision.
“Here are two of the best prayers that I know: “Help me, please help me” and “Thank you.” A woman I knew said for her morning prayers, “Whatever.” And for the evening prayer, she would say, “Oh well. ‘”
This is great. What else can you do than be ready for whatever happens in the morning and then accept whatever happened that night?
As I continue to sip my coffee, the rain is pounding on our large, east-facing window. It feels like a real Saturday, one that you can enjoy and smile about.
John ate chia seeds with his fruit salad this morning. Little victories are the most important. He thought they looked like “ants,” but he didn’t care.
What is this related to ice cream sandwiches? It’s not much, but I read ” Traveling Mercies ” this morning and ate an Ice Cream Sandwich last night. Does this count? I also ate a couple of these while watching “The Biggest Loser” a few days ago. I would have felt even worse if they weren’t considered borderline healthy food. These are probably good for lazy activities.
The chocolate “cake,” made from oats flour, coconut oil, and raw sugar, are vegan, creamy, and cappuccino-mocha-like.
In the previous post, I shared the Coconut Coffee Ice Cream.
These are great late-night “snacks.”
Let them melt for a few seconds before you eat. The flavors will not be as strong. If you have to, microwave for 20 seconds.
Dark chocolate would make them even more delicious. Why didn’t I do it?
Overall, they’re very easy to make.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 Tbsp of water to make flax eggs.
- 1 cup unsweetened Almond Milk
- 1 tsp White Vinegar
- I used Turbinado sugar for 1/3 cup of raw sugar
- 1 tsp vanilla extract
- 3 Tbsp coconut oil
- Half a cup of finely ground rolled Oats
- Half a cup of whole wheat pastry flour
- 1/4 cup cocoa powder unsweetened
- 1 tsp of baking soda
- Sea salt, one pinch
- 1/4 cup dark/semisweet or chopped chocolate bar
Instructions
- Preheat oven to 350 degrees F. (176 C). Lightly spray a baking pan with non-stick cooking spray.
- Mix flaxseed and water in a large mixing bowl. Set aside.
- Add vinegar to the liquid measuring cup. Set aside for a few moments.
- Beat the flax eggs with the sugar, coconut oil melted, and vanilla.
- Add almond milk and continue to beat.
- Sift the remaining dry ingredients into a sifter. Beat until well blended.
- Fold in the chocolate chips until they are just combined.
- Spread the batter evenly on the baking sheet, leaving a little space between each cookie. Flatten it a bit to make discs.
- Bake for 10 Minutes. Remove from the oven and let it cool on the tray for five minutes. Then, carefully transfer it onto a cooling rack. After cooling, place the cakes in the freezer to make them harder and easier to handle.
- Set your ice cream out to begin softening – approximately 15 minutes.
- Use an ice cream scoop to scoop eight large balls of softened ice cream onto plastic wrap squares (the amount should be according to the original recipe // adjust if you are changing batch size). Fold the plastic wrap over the balls, and then press them into thick discs. Cover the tops with plastic wrap and put them back in the freezer for about 30 minutes to harden.
- Remove the chocolacakesies, ice cream discs, and acakeseys from the freezer. Place the ice cream on top of the cakekeys (face down), and then place another cakey on top (face up). Save the plastic wrap.
- Cover the lid with plastic wrap and place the baking dish in the freezer.
- It will remain fresh for up to one week.
