These Soft Olive Oil Oatmeal Raisin Cookies are moist, spiced, & incredibly delicious! Made with olive oil, oats, almond flour, & honey. Although they’re full of good for you ingredients (and naturally gluten-free), these taste nothing like “health biscuits”, as Brian has coined my less desirable treats. A warm blend of nutty oats and honey, studded with the perfect ratio of plump, sweet raisins.
The arugula has a mild, peppery bite, tossed with bright lemon juice and olive oil. And salt! Such an important part for bringing out the true flavors of greens. Plump, Driscoll’s raspberries play with the sweetness of the corn in the polenta, and the creaminess of the goat cheese is satisfying in its own right. I can’t help to think I need to use berries in more savory applications after eating this.
This post is sponsored by the Cherry Marketing Institute. You can find my other Montmorency tart cherry recipes here! About these Quinoa Salad Picnic Jars: They’re fresh, light, and the perfect thing to pack alongside a bottle of white wine for your next picnic. Or a “not-sad” desk lunch. As well as a solution …
I’m head over heels about these soft and springy raspberry cakelets, also known as financiers. They taste of almonds, vanilla, and caramelized butter, and their golden edges make room for a pocket of fresh Driscoll’s raspberries. I love the ease of being able to make them in a muffin tin! And their small size makes them just right for an afternoon sweet tooth.