Julia's Kitchen

Nourish your body, feed your soul.

Ginger-Molasses Crinkles October 31, 2019

Filed under: Uncategorized — adaba @ 4:18 am

Good evening!

All these cozy, Wintery days are perfect for baking and it’s feeling more like the Winter holidays than Halloween! I’m trying to stay focused on getting the core Julia’s Kitchen recipes ready for my cookbook, but I couldn’t help a little cookie experimentation this evening because I’ve been craving these for the past couple of days. They are pretty quick to make, especially since I had some grated ginger left from another recipe and all the other ingredients on hand.

A version of these cookies is one of my holiday favorites – my mom used to bake raspberry jelly into the center and they were absolutely the best. They were chewy on the inside and a bit crunchy on the outside, and the jelly in the center bumped them up right over the top. I actually forgot about the jelly until just now and you’d better believe that I pulled some of my yet-to-be-baked cookies out of the freezer and loaded them up with raspberry jam.

I wanted to make my own version that is more nutrient-dense and health supportive than the original, but still fulfills that chewy center, crispy outside requirement. I used half sprouted and dehydrated almonds and half sprouted and dehydrated buckwheat and ground them as finely as I could for the flour. You can find other options in the recipe and notes. I also used blackstrap molasses where typically a lighter, more gently-flavored molasses would be used, and coconut sugar because I like its more complex flavor.

If you aren’t in a baking mood or don’t have the time and you want to help me out, I’d love to have some people taste the cookies I made and give me some feedback since this was a first run through and I might be emotionally biased. Let me know if you are interested:)

Here’s the recipe:

  • 1 cup sprouted and dehydrated almonds (see other options below)
  • 1 cup sprouted and dehydrated buckwheat (see other options below)
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 Tablespoons grated fresh ginger (or you can blend an inch or two of ginger up with the coconut oil and other liquids if you have a high-powdered blender)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • 1/2 cup coconut sugar
  • 3 tablespoons blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 tablespoon water or other liquid
  1. Grind the almonds and buckwheat into flour in a Vitamix.
  2. Transfer the flour to a medium bowl and stir the baking soda, baking powder, ginger, cinnamon, and salt in, breaking up any lumps, then set aside. 
  3. Put the coconut oil, coconut sugar, molasses, vanilla, and water into the vitamix and blend until smooth. 
  4. Pour the coconut oil mixture into the flour mixture and stir gently until combined.
  5. Refrigerate the dough for 30 minutes to an hour. 
  6. Preheat the oven to 350 degrees. 
  7. Portion about 1 Tablespoon per cookie (using a scoop or 2 spoons) onto 2 oiled or parchment lined cookie sheets. 
  8. Bake for 8 minutes, or until the cookies have puffed slightly and deflated – this is what will give them that signature crinkly look and yummy texture. 
  9. Allow to cook on the baking sheet for 10-15 minutes, then use a square spatula to remove them for eating or storage.


  • It’s great to have sprouted and dehydrated nuts and grains on hand, but you may not be in that position (yet). You may be able to find both sprouted and dehydrated almonds and buckwheat at your local health food store. If not and you don’t have a dehydrator, you can soak/sprout them and then dry them or toast them at a low temperature in your oven. Alternatively, you can use pre-ground flours. In that case, I would think any grain flour would work to replace the buckwheat. Just don’t use coconut flour…
  • Sprinkle the cookies with coconut sugar (or with unrefined cane sugar for a more traditional look). 
  • Make the dough ahead of time, portion the cookies, and store them in the freezer. Bake from frozen for about 10 minutes. 
  • Make an indentation in the center of each cookie and fill with fruit puree or fruit-only jam. The cookies will spread so the shape won’t remain, but the jelly will bake in and be delicious.

Julia’s Kitchen favorites?? October 24, 2019

Filed under: Uncategorized — adaba @ 1:00 am

Hello and good evening!

What are the recipes you’d like to see in my upcoming cookbook? Do you have a favorite or favorites from Julia’s Kitchen that you are missing? While I’m finishing the full version of the cookbook, I’m going to publish a little teaser mini book as a trial run. It will be available before Thanksgiving and the full version will follow soon after. I’ve got some ideas about what to include in the mini book – what I consider the quintessential favorites of my time at the restaurant and Farmers’ Market – but I’d love to hear your ideas too. 

It’s been an interesting process to try to get what’s been in my head for over a decade onto paper in a coherent way. I truly thought I would just be able to sit down and do it. Ha, not so much. I do my best thinking and am most creative while cooking, hiking, swimming, and in conversation with another person or small group of people. Ideas are always flowing, but they have a tendency to get stuck swirling around in my head. Progress on the book has increased exponentially in the last month or so since I started working with local writing coach Emily Andrews and I’m really excited about that. Emily is helping me organize my thoughts and keep me grounded and focused, as well as offering her questions and perspective to help make sure the book is clear, comprehensive, and accessible to all. I’m really excited about this and grateful that Emily is willing to sit with me weekly and work on this project. It’s really much more fun to work together than alone!

Everything about publishing a book is new to me. I’ve been in contact with some book designers and printers, but if you are an author or know people who can help in these areas, I’d love to be connected so I can make sure I find the right fit for this book.

Until then, enjoy the snow if you are local, and stay warm! I’ve just baked some treats in case you need a little pick-me-up as you adjust to more Wintery weather; let me know if you’d like to pick up some caramel pecan pumpkin roulades made from sprouted buckwheat and fruit-sweetened. Just pop them in the oven or toaster oven for a few minutes so you can enjoy them fresh from the oven. There is vanilla cashew frosting to go with them too…or if you want something heartier, I have lentil and millet veggie burgers and sourdough buckwheat buns, as well as quiche and veggie pancake batters as well. Warm up that kitchen!

I hope the rest of your week is fantastic!



A few extras August 12, 2019

Filed under: Uncategorized — adaba @ 2:51 pm

Good morning and happy Monday!

I hope you are enjoying this late summertime and those going back to school this wee (or are parents of those who are) are looking forward to a great year.

I’ve been cooking away-cookbook recipe testing and orders for those who’ve asked-and I have some extras.

*freshly baked sprouted quinoa muffins (coconut or carob coconut) $4.36/ea

*freshly baked chia flax buns $1.36/ea

*frozen take and bake sprouted veggie burgers (mung-millet or chickpea-quinoa) $17.42/4-pk

* frozen mung Dahl veggie pancake batter $7.50/pint

*frozen sourdough pizza crusts $10.89/4-pk

*frozen multi seed and raisin buns $1.36/ea

*raw cashew cream cheese $11/8-oz jar

*frozen golden smoothie mix ($5.50/4 oz $11/8 oz)

*cashew coconut macaroons $1/ea

*raw chocolate brownies $2/ea

*raw fig bars $2/ea

*raw peach streusel bars $2/ea (these make amazing ice cream sandwiches)

Wishing everyone wellness…


Bread and Treats! July 2, 2019

Filed under: Uncategorized — adaba @ 2:33 pm

Good morning! I hope your Summer is starting off beautifully!

I’ll be baking bread for pick up tomorrow (and on Thursday if you’d like, but it’s July 4th). I currently have both chia flax and buckwheat flax batters available, so please let me know if you’d like to order a loaf(s), buns, or batters and whether you have a preferred pick up time and day. I also have a few things available in the freezer…

  • Red Lentil Veggie Pancake Batter $10/pint
  • Mung Bean Veggie Pancake batter $10/pint
  • Sprouted black beans (cooked) $5/pint
  • Activated Pecans $18/lb
  • Cashew Cream Cheese $11/8-oz jar
  • Peach Pecan Streusel bars (buckwheat, walnuts and pecans)
  • Chocolate brownies (walnuts; grain free)
  • Fig bars (walnuts and buckwheat)

Have a wonderful day today and happy 4th of July on Thursday!


June 4, 2019

Filed under: Uncategorized — adaba @ 3:56 am

Hello! It’s been a while! I hope you are enjoy this Spring-Summer season. Just a quick note to let you know that I’ll be baking later this week and it will be the last time I take orders until July. I’ll have a few extras, so please let me know if you’d like any of the following…

  • sprouted buckwheat flax sourdough ($10/loaf or $5/4-pk buns)
  • sprouted chia flax (buckwheat and millet) sourdough loaf or buns
  • 5-spice carrot almond pate ($7/8-oz jar)
  • cashew cream cheese ($11/8-oz jar)
  • red lentil veggie pancake batter ($8.25/pint jar)
  • mung dahl veggie pancake batter ($8.75/pint jar)
  • raw fig bars, currently still warm in the dehydrator (walnuts and buckwheat) ($2/oz)
  • raw carob brownies (walnuts and almonds) ($2/oz)

Otherwise, happy June; enjoy it and I’ll catch you later in the Summer!


April 4th Cooking Class Filled…more classes? February 26, 2019

Filed under: Uncategorized — adaba @ 11:45 pm

Good afternoon! I hope you are enjoying this sunshiny day and the beautifully blue sky!

The cooking class I mentioned in the last post (scheduled for Thursday April 4th @11:30am) is filled. If you are interested in classes – batch cooking or other topics – please let me know as I’m happy to schedule some additional sessions. It’s really nice to spend a day at a place like the one pictured above and come home to dinner options:) Of course after a busy day at work, some foundation is pretty much required in order to get a healthy dinner on the table (at a reasonable hour with minimal stress).

As I’m working on the cookbook, I’m realizing that I’d like to do some videos to correspond with some of the recipes. I have zero skills in that area. If you or someone you know might be interested in helping me out with videography, please get in touch.

Enjoy the day! Julia


Hello! Cooking Class(es) anyone? February 22, 2019

Filed under: Uncategorized — adaba @ 2:47 pm

Good morning and happy Friday! It’s been a while! I hope Winter has been good to you and you have had whatever balance you need between cozy time at home and breathing in the fresh outdoor air! Soon enough Spring will be in the air…

I’m baking tomorrow and I’ll have a bit of extra batter; if you would like a loaf of chia flax or buckwheat flax, please send me at email at juliahellerman@gmail.com sometime today.

Missing quiche or veggie pancakes? Remember, you can buy the batters and then enjoy them fresh from the oven! Other mix and match items are available as well, so you can make almost anything from the Julia’s Kitchen menu at home. If you feel intimidated by cooking, please see below as I’m planning a cooking class soon.  I also have some yummy raw cashew coconut macaroons, carob brownies, and chocolate brownies ready to eat…

I’ve continued to work on my cookbook and it’s steadily coming along. Not super fast because it turns out I don’t really like to sit down, but I’m trying to pick up speed:) I’m excited about that and also the prospect of a product line of cooking-supportive staples, but I am looking for some partnership in order to get that going. Know anyone? I have an application in for the new food hall opening up, as I’d love an opportunity to focus only on the food and let them decorate the front of house, bus the tables, etc.

I’ve also got a cooking class in the works. It will be a lunchtime class during the week, probably on a Thursday. I know that works great for some and obviously not at all for others. If you are interested in a cooking class, please let me know your availability. This one is going to focus on batch prepping staples a few times a week so busy day meals are a snap. Besides the practical, this kind of staple prep really paves the way for a more creative cooking process. You’d be surprised how much more space there is when one or more parts of the meal are already prepared. This class is by request, but if you are looking for something different, please feel free to put in your own request. Cooking classes are casual, in my home kitchen (which proves a lot can be done in a decidedly small and simple space) and my dining room table where we always will enjoy the fruits of our labor. And, by the way, everything will be plant-based, but if you are an omnivore, these concepts and many of the staples absolutely apply to any cooking/eating style.

Have a great weekend!