oat flour

golden zesty mango coconut balls (vegan)

30th November 2014


Oh goodness….

It’s been a while since I have been into the garden as the weather has been constant days of rain and wet.

But now…

This morning there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…


inside and out


golden zesty mango coconut balls

Adapted from Honestly Healthy.

Makes about 20 balls.


100g dried unsweetened unsulphured mango

2 Tbsp coconut oil

1 pinch saffron (15 threads)

½ cup rolled oats

1½ cups desiccated coconut (unsweetened) + extra for rolling in

5 Tbsp maple syrup (can add less or more)

zest from two lemons

juice from half a lemon

¼ tsp turmeric powder


1.  Soak the mango in water for about 20 – 30 minutes and drain.

2. In the meantime, heat the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.

2.  Place the oats in a food processor and pulse on high until they turn into a floury powder, then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice and turmeric powder – pulse until the mixture comes together. The mixture will be quite wet but will come together easily.

3.  Using your hands, form the mixture into small balls, then coat them in the extra coconut.

4.  Freeze the coconut balls for 20 minutes, if eating immediately, otherwise, store them in an airtight container in the refrigerator.

Goodness shared from Stacey

Gillian’s chocolate chip nut butter cookies (vegan)

19th June 2012


One month ago we had the honour of hosting our teacher from India and his wife in our home. It makes me so very happy and so appreciative that we were given this opportunity. Such an honour to wake up and have your teacher sitting in your garden and to have the blessing of being in his presence every day, hearing his divine wisdom and sitting twice daily for meditation in his presence.

We also had our dear friends travel from America and India to join in the seminar and stay with us in our home.  It was wonderful. Three women and three amazing cooks! The meals were outstanding. It was so nice to be held and to be surrounded on a daily basis by like-minded souls, in light, creativity, fun, encouragement and support, in love and inspiration….and also to see us all expand into our yogic journey.

IMG_3009_ACHARYA_yaelilan_LowResImages by Yael Ilan

These cookies were a part of those two weeks. Gillian would whip them up in a matter of minutes whenever we needed a sweet to go with our tea.  I have made these many times since they all have left. This is my version of them.

With this supportive experience and the upcoming move to Portugal, it was a wonderful way to say goodbye to Israel and our beautiful home.

Change is on the horizon…..so much of it too….just thinking of it makes my head spin.

chocolate chip nut butter cookies

Preparation – 20 minutes

Makes about 18 sumptuous cookies.

Gillian’s recipe used rice flour, instead of the spelt.  Any gluten-free flour should substitute.  If you prefer a chewy cookie, take the cookies from the oven at 12 minutes.

If you prefer to omit the chocolate, small currants or raisins work nicely. Soak them beforehand. I like to use a combination of peanut and almond butter, and recently I have been making these with a flour ratio of ½ cup ground almond/pecan, ½ cup whole-wheat spelt, ½ cup oat flour. Make the oat flour by putting whole oats into your blender, grind on high until you get a flour-like consistency.


¾ cup/90g whole spelt flour

¾ cup/75g oat flour

¼ tsp baking powder

¼ tsp rock salt

¼ cup/60ml peanut/almond butter of choice (I like to use 2 Tbsp of each)

cup/80ml maple syrup

¼ cup/60ml coconut oil (warmed to a liquid)

1 tsp vanilla extract

 cup/50g dark chocolate chips or dark chocolate bar, chopped

cup/50g roughly chopped hazelnuts or flaked almonds


1.  Pre-heat the oven to 180C/350 F. Line a baking sheet with parchment paper.

2.  In a large bowl, mix the flours, baking soda and salt – set aside.

3.  In a separate bowl, combine the nut butter, maple syrup, coconut oil and vanilla – mix through evenly, then fold in the chocolate chips and nuts.

4.  Pour the wet into the dry ingredients, and fold them together until well combined.

5.  Using your hands, mould the biscuits into small balls onto the parchment-lined baking sheet.

6.  Press down lightly on each cookie with the back of a fork or with your fingers and bake for 12 – 15 minutes.  Do not over-bake or they will be dry.

7.  Allow the cookies to cool and transfer to a cooling rack.

You may need to double the recipe next time as they go really, really quickly!!


Goodness shared from Stacey

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