Growing up most of my memories are of me sitting on countertops watching my mom or my nanna while they cooked. The kitchen was a focal point in quality time with family. It is no wonder that I grew up to be equally happy to cook food that others enjoy.
The one difference is that typically in my family, recipes are not written down and if they are they might as well be guarded by dragons. I am not like that though. I mean, I still cook from memory but I like to share recipes with others (maybe a few have dragons...). I enjoy cooking for others and I love for them to be able to take something else away from the experience.

One thing I am often asked for is my recipe for lactation cookies. What I love most about no-bake cookies is how simple they are to put together. They whip up fast, which is great for busy lifestyles, and I dont even have to turn my oven on.

3/4 c coconut oil
3/4 c cashew milk (or any other milk)
2/3 c coconut sugar
1 t pure vanilla extract
1 c peanut butter
1/4 c dutch cocoa powder
2 c rolled oats
1 c almonds, finely chopped or blended
1/3 c ground flax
1/2 c shredded coconut
1/4 c Brewers yeast

In a medium saucepan combine coconut oil, cashew milk, vanilla, sugar, peanut butter, and cocoa powder over medium heat. Bring mixture to a boil. Add oats and reduce to a med-low heat. Allow oats to rest for 3 minutes. Stir in remaining ingredients and remove from heat.
On a cookie sheet lined with parchment paper, scoop out into even amounts and flatten with a spatula. Allow cookies to rest at room temperature for 15 minutes. Transfer to fridge to allow cookies to completely cool and set up.