Research published in a medical journal found that turmeric is actually more effective as an anti-inflammatory (1) than over-the-counter pain relievers like aspirin and ibuprofen and it has been shown to reverse symptoms of heart disease (2), among other positive effects. Let's just say, turmeric is the basically the latest wonder spice and pretty much the new kale. It seems to be popping up in everything from salad dressings to makeup, so why not desserts? Turns out no only does it make treats a lovely golden hue, it is super good for you, meaning it's definitely going to be in a few Running Girl Health recipes!
Turmeric is so easy to add to your lifestyle. Here are some easy ways:
Turmeric Coconut Avocado Oil: Great for cooking savory dishes, making your own salad dressing, and any other kitchen use with less fat that regular coconut oil.
Golden Milk Powder: whisk with steamed milk for an inflammatory "latte".
Julep Cushion Complexion Skin Perfector with Turmeric: touted as a multitasking makeup with a natural, demi-matte finish with buildable medium-to-full coverage that conceals, corrects, illuminates, blurs & brightens.
Skin Relief Soothing Lotion with Turmeric: several varieties of mushrooms, turmeric, ginger, holy basil, and grapeseed and yeast extracts help reduce under-eye puffiness and dark circles.
Laird's Turmeric Creamer. Not only is it yummy added to coffee, when you combine Laird's Turmeric Creamer with cookies AND brownies, you get this healthy yet delicious brownie-cookie hybrid. (Hence the brookie).
It's amazing, I swear. Superfoods like turmeric help ease inflammation and lend a wonderful color to this vegan and gluten-free treat.
**(note: I'm not at all sponsored by Laird's, I just love the turmeric creamer and got creative in the kitchen!)
Yields 12-16 pieces
For the cookie layer:
1 cup gluten-free oats
2/3 cup gluten-free oat flour*
1/2 cup coconut flakes
2 TBSP Laird Superfood Turmeric Creamer
1/4 cup hot water
3 TBSP almond butter
1 TBSP pure maple syrup
1 tsp vanilla extract
optional 2 TBSP mini nondairy chocolate chips or cacao nibs
For the brownie (top) layer:
2 TBSP almond butter
1 TBSP maple syrup
1/2 tsp vanilla
2/3 gluten-free oat flour
1/3 cup almond flour
3 TBSP cacao powder
1 TBSP Laird Superfood Turmeric Creamer
1/4 cup hot water
sprinkle of extra turmeric creamer and cacao nibs
1. Line a 8" square pan or loaf pan with parchment paper and preheat oven to 350F.
2. In a large bowl, whisk the creamer with the hot water first, then mix all the cookie ingredients into the bowl. Fold the chocolate chips or cacao nibs in last.
3. Press the mixture into the pan, then prepare the brownie layer.
4. Mix the creamer with the hot water again first, then combine all the brownie ingredients until smooth and combined. If mixture is too dry to spread, optionally add 1 to 2 extra tablespoons of water.
5. Spread brownie batter on top of cookie base, and sprinkle with cacao nibs.
6. Bake for 15-18 minutes or until brownie layer is set. Let cool on a wire rack, then cut and sprinkle with additional creamer for a garnish and extra nutrients.
* Notes: make your own oat flour by grinding gluten-free oats in a coffee grinder or food processor. You ay also make your own almond butter the same way using almonds!
**You may omit the chocolate chips for cacao nibs or vice versa for a sweeter version.
(2) Ganjali S, Blesso CN, Banach M, et al. Effects of curcumin on HDL functionality. Pharmacol Res.2017;119:208-18.