I adore Linene.
She is one of my favorite people on earth. Favorite friend. Favorite woman. Favorite smile(r). Favorite yoga instructor. Favorite playlist creator…
That said, her yoga classes always have a theme: music AND poses.
It’s fantastic. Spectacular.
Who does that?
She spends hours on end and devotes her soul to us – her yogis.
It’s great.
This class: Birds of a Feather.
Thus, the playlist incorporated all “bird songs” and our poses were all the bird poses! YAS!
I knew it was coming, so, of course, I had to contribute on my end:
Blueberry Chocolate Birdseed Cookies. They are gluten-free and dairy-free, and so very delicious!!!
Remember those pinecones we coated in peanut butter and then rolled in birdseed when we were kids – to “feed the birds?” Well, these cookies are kind of like that, but so much better. Those are “for the birds.” These are FOR US!
Blueberry Chocolate Birdseed Cookies (Gluten-Free, Dairy-Free)
16 Tbs. vegan butter, room temperature
1 1/2 cups all natural peanut butter
3 large eggs
1 cup raw honey
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 cup Pamela’s Gluten-Free Artisan Blend Flour
1 cup whole oats
1 cup sunflower seeds
1 cup dried blueberries
1/2 cup mini chocolate chips
1/2 cup millet
1/2 cup pumpkin seeds
Preheat the oven to 350 degrees.
Beat together the butter, peanut butter, eggs, honey, vanilla, baking soda and powder, and sea salt.
Gradually add in the remaining ingredients.
Let the dough sit for 10 minutes.
Form into large dough balls and place on parchment lined cookie sheets.
Flatten with the back of a juice glass or large spoon.
Bake for about 15 minutes.
Cool before transferring to a cookie plate.
YUM!
Tweet, tweet. Sweet, sweet.
