Nike Sb Shane O’neill

If you follow me outside of the blog you may of noticed I posted some sample sneakers to Nike Sb. They are designed by me with my skateboarding knowledge and affinity for the shoegame with Shane O’neil in mind. Shane has a smooth flowy style with crazy maneuvers that stand out with the way he does his tricks. Crusing through in those Nike Sb kicks & Primitive boards

Vegan oatmeal cookies

Today I set out to make some.vegan oatmeal cookies, after getting redirected a few times on lycos I honed in on some recepies before finding a simplified one for oatmeal raisin cookies(I didn’t have raisins) but was going for pure and simple oatmeal cookies. The recepie works best to do wet ingredients in one bowl and dry ingredients in another, mix them on their own and then combine them together. The one mistake I had and wish I would’ve known to allocate for is cook them if the oven is preheated already for 10 minutes exactly, and then if you need to seperate them or anything do that part right away because once they cool you pretty much have what you have. They taste great and you can see the original  recepie here.

Ingredients:

  • 1 & 3/4 cups walnuts, toasted
  • 2 cups regular oats, divided
  • 3/4 cup white Kamut flour (other flours probably work!)
  • 1/2 cup Sucanat (or brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup pure maple syrup
  • 2 tbsp almond milk
  • 3.5 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • 2/3 cup raisins

 

Directions: Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Watch carefully so as not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the 2/3 cup of raisins. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.