Clean Eating with a Dirty Mind Book Review: Frosted Oatmeal Breakfast Squares

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This review is special. Like, EXTRA SPECIAL. Because this wonderful person, Vanessa from the blog Clean Eating with a Dirty Mind has finally come out with her first cookbook…wait for it….Clean Eating with a Dirty Mind! Genius. And not only does Vanessa come up with the most creative and delicious recipes out there that I have tried many times made by hers truly, but she is one of my close friends who has seriously made my life better. She’s my spirit animal. I truly mean that. She and I can sit next to each other, making random noises like it’s a second language, and it will make complete sense to both of us. We’re both weird as fuuu so we get along blissfully.

Anyways, I met Vanessa just last year while writing my second cookbook. I instantly loved her. She’s bubbly, she’s vivacious, and she came in with her Reese’s Cheesecake in tow and I about died with how perfect it was. She was just such an incredible cook with this personality that wouldn’t stop. I love it. We laughed, got a champagne buzz, and we talked food. It was the perfect relationship. So perfect that we stayed in touch, doing fun things, bouncing recipe ideas off of each other. And in the end, when she began creating her first cookbook that made we swoon with recipes like S’mores Chocolate Chip Cookies and Better Than Box Brownies, I ended up writing the foreword for her book. I about cried writing it because I adore this woman so much, and may even adore her recipes even more.

Ok, I’ll stop. You don’t care how much I love her, do you? Of course not. We’re talking about her new book here, that’s what’s really important. So, Clean Eating with a Dirty Mind is Vanessa’s first cookbook that is filled with over 150 paleo and gluten free recipes that are created from her insane brain. Here are just a handful of recipes you’ll get in the book:

  • French Onion & Bacon Tart
  • Pizza Soup
  • S’mores bars, pie, cupcakes, cookie sandwiches (you see the trend here, don’t you? she’s s’mores obsessed)
  • Salted Caramel Ice Cream
  • French Macarons
  • Death by Chocolate Cake
  • Chocolate Covered Toffee

And that’s just to name a few. How creative are those recipes? And that’s just the tip of the iceberg. Her recipes keep getting more creative and more beautiful with every turn of the page.

But wait, we need to talk about the photography. Unless you’re a person who collects cookbooks or just a person who is obsessed with food, I think you forget about how important photography is. Photography is everything. And Vanessa has it all. She worked HER ASS OFF to not only create every single one of these perfect recipes in her tiny ass kitchen, but she also photographed every single one of her recipes in the meantime. All by herself. I don’t think people understand how difficult that is. But just think about when you melt a bowl of chocolate and how it hardens in the bowl while it waits to be cleaned. Now multiply that bowl by 10, then add 5 baking pans, and 12 mixing bowls, and 100 spoons. And imagine that clutter while trying to photograph and not completely lose your mind at the same time. That’s what Vanessa did because she’s a badass.

But not only did she make, perfect, create and photograph every single one of these recipes, she also put a tremendous amount of effort into the front matter of the book. She shares all the cookware and bakeware she uses in her own kitchen, the flours, chocolates, sweeteners, and all kinds of other items she uses and where she finds them, how to troubleshoot an issue that may happen while baking, and how to make the kitchen work for you, such as making something ahead of time to make life simpler later on!

So here’s the thing, Vanessa’ new book is completely stunning, creative, and absolutely delicious. Believe me, I’ve tried many of her recipes. She worked her butt off for this book and everyone deserves to know about it and be able to sport it in their own kitchen! So do yourself a favor, especially before the holidays are here, and buy this book right now! You are going to absolutely love it! And while you’re waiting for your book to arrive, try out this delicious recipe!

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Clean Eating with a Dirty Mind Book Review: Frosted Oatmeal Breakfast Squares

4.0 rating
3 reviews
PREP 15 mins
COOK 10 mins
TOTAL 25 mins
Yields 12 cookies

INGREDIENTS :

  • 1 cup (130 g) cashew meal (see Notes)
  • 1 cup (48 g) unsweetened coconut flakes
  • 3/4 cup (90 g) golden flaxseed meal
  • 1 tablespoon plus 1 teaspoon coconut flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons (2 1/2 ounces/70 g) cold salted butter
  • 1/4 cup (38 g) coconut sugar
  • 1/4 cup (30 g) date sugar
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature

For the frosting

DIRECTIONS :

  1. Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If working with one baking sheet, allow to completely cool between batches.)
  2. In a large mixing bowl, combine the cashew meal, coconut flakes, flax meal, coconut flour, cinnamon, nutmeg, salt, and baking soda. Stir together using a fork until well combined; set aside.
  3. Place the butter, coconut sugar, date sugar, honey, and vanilla in a separate medium-sized mixing bowl. Cream together with an electric mixer on low speed until combined, about 1 minute. Once combined, add the egg and increase the mixer speed to medium. Continue beating until smooth ripples appear on the surface, about 1 minute. Use a rubber spatula to scrape down the creamed butter mixture into the dry mixture and beat on low until combined.
  4. Place a 2-inch (5-cm) square-shaped cookie cutter or Wilton size B on a lined baking sheet and press the dough into it evenly, about halfway up the sides. (If working without a square cookie cutter, see Notes for other options.) Repeat with additional dough, leaving about 2 inches (5 cm) between cookies or 6 per sheet, the dough will rise and spread. Repeat the process until no dough remains. Bake each sheet separately for 10 to 12 minutes or until the edges and bottoms are golden brown. Remove parchment from the baking sheet and let cool.
  5. Once the squares are cool, spread the coconut butter across the top of each cookie using a butter knife and refrigerate for 20 to 30 minutes to harden and set. Store in the refrigerator for up to 3 days or freeze in a resealable plastic freezer bag. Let thaw for about 15 minutes or so before serving.

by

INGREDIENTS :

  • 1 cup (130 g) cashew meal (see Notes)
  • 1 cup (48 g) unsweetened coconut flakes
  • 3/4 cup (90 g) golden flaxseed meal
  • 1 tablespoon plus 1 teaspoon coconut flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 teaspoon baking soda
  • 5 tablespoons (2 1/2 ounces/70 g) cold salted butter
  • 1/4 cup (38 g) coconut sugar
  • 1/4 cup (30 g) date sugar
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature

For the frosting

DIRECTIONS :

  1. Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If working with one baking sheet, allow to completely cool between batches.)
  2. In a large mixing bowl, combine the cashew meal, coconut flakes, flax meal, coconut flour, cinnamon, nutmeg, salt, and baking soda. Stir together using a fork until well combined; set aside.
  3. Place the butter, coconut sugar, date sugar, honey, and vanilla in a separate medium-sized mixing bowl. Cream together with an electric mixer on low speed until combined, about 1 minute. Once combined, add the egg and increase the mixer speed to medium. Continue beating until smooth ripples appear on the surface, about 1 minute. Use a rubber spatula to scrape down the creamed butter mixture into the dry mixture and beat on low until combined.
  4. Place a 2-inch (5-cm) square-shaped cookie cutter or Wilton size B on a lined baking sheet and press the dough into it evenly, about halfway up the sides. (If working without a square cookie cutter, see Notes for other options.) Repeat with additional dough, leaving about 2 inches (5 cm) between cookies or 6 per sheet, the dough will rise and spread. Repeat the process until no dough remains. Bake each sheet separately for 10 to 12 minutes or until the edges and bottoms are golden brown. Remove parchment from the baking sheet and let cool.
  5. Once the squares are cool, spread the coconut butter across the top of each cookie using a butter knife and refrigerate for 20 to 30 minutes to harden and set. Store in the refrigerator for up to 3 days or freeze in a resealable plastic freezer bag. Let thaw for about 15 minutes or so before serving.

by

Clean Eating with a Dirty Mind Book Review: Frosted Oatmeal Breakfast Squares

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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11 thoughts on “Clean Eating with a Dirty Mind Book Review: Frosted Oatmeal Breakfast Squares”

  1. Thanks for the recommendation of this amazing book. I purchased it today. Along with your new book and this one, I am totally set for meals and goodies. I am even excited for leftovers for lunch. Crazy! (Duh, should have been eating like this years ago!!) Thanks for the laughs, motivation, and great recipes. I am so glad I found your site :).

  2. I was SUPER excited when I initially saw the picture because I thought it was a paleo version of chicken fried steak. Then I read what it was and my excitement dissipated. Then it rose again once I realized it was a delicious desert. Then it dissipated again because I can’t bake. Then it rose again because my wife can!

    1. I think we all have the option on how much of the sugar we add. Myself I might just leave some of the ” sweetness” out. Julie, what about organic blue agave as a sweetener?

  3. I got really excited by the photograph and then really bummed when I saw how much sugar is in these delightful-looking treats. This recipe is not healthy and I don’t see how it is even considered paleo with that much added sugar. I am confused and disappointed.

    For optimal health, the only “sugar” that we ought to be eating is from fruit. For desserts, I use medjool dates, bananas, and apple as a sweetener (with their fiber) and that’s it. I wish that there were more recipes utilizing only those ingredients for the sweet component. If anyone knows of a good blog or book like that, please let me know.

      1. Yeah, I’m on top of those things. Here’s what a date has going for it that sugar does not::

        #1 FIBER
        COPPER
        MAGNESIUM
        POTASSIUM
        CALCIUM
        MANGANESE

        Even when blended there is some retention of the fiber. It’s hard to give up the copious amounts of baking that I did with maple syrup, local raw honey, and coconut sugar, but I watched the documentary, Fed Up, and it changed my perspective 100%. My two boys (11 and 13) are even more hardcore against sugar than I am now and it’s fabulous.

    1. There are dates in this recipe, they are just dried and ground up, hence date sugar. Coconut sugar is a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. Also, the nutritional benefits of honey are unparalleled. Have fun living the rest of your life only eating fruit. Hope that works out for you. The rest of us will be over here enjoying life.

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