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Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
.5g
Sodium
10mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
<1g
Potassium
110mg
Iron
0.4mg
Mushroom blend

Chaga, reishi, lion’s mane, cordyceps mycelial biomass cultured on Organic Oats

INGREDIENTS: Organic cacao, Organic Spice Blend (organic cinnamon, organic turmeric, organic ginger, organic cardamom, organic black pepper, organic nutmeg, organic cloves), Organic black tea powder, Himalayan pink salt

100% USDA Organic, non-gmo, gluten free, vegan, Whole30 & Kosher

Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
0g
Sodium
5mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
0g
Iron
0.3mg
Mushroom blend

Turkey tail and Reishi mushrooms and mycelium cultured on Organic Oats and/or Organic Sorghum

INGREDIENTS: Organic Lucuma Fruit Powder, Organic Rooibos Tea Extract, Organic Spice Blend (Organic Turmeric , Organic Cinnamon, Organic Ginger, Organic Cardamom, Organic Black Pepper, Organic Nutmeg, Organic Cloves), Organic Valerian Root Extract, Passionflower Extract, Organic Ashwagandha Root Extract, Organic Chamomile Extract

Organic, kosher, non-GMO, gluten-free and vegan

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How To Make Pumpkin Mud Cookies

When October rolls around we all like to eat pumpkin pie and rewatch Beetlejuice. Except pumpkin pie isn't the only option to satisfy your pumpkin craving. We decided to try something new out. Pumpkin Mud Cookies;

Ingredients

  • 2 and 3/4 cups all-purpose flour 
  • 2 tablespoons MUD\WTR
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (or vegan butter replacement) softened
  • 1 1/2 cup organic brown sugar
  • 1 tablespoon canned pumpkin puree
  • 2 large eggs
  • 1 tablespoon organic maple syrup
  • 2 teaspoons pure vanilla extract
  • 3/4 cup walnuts (halved)
  • 6 oz or 1/2 of one 12-ounce package semi-sweet chocolate chips

Instructions

  • In a large mixing bowl, whisk together the flour, MUD\WTR, baking soda and salt. Set aside
  • In a large mixing bowl using a handheld mixer (can use a whisk but it will take a bit more effort), mix the butter, brown sugar, and pumpkin puree together for 1 to 2 minutes or until combined. Mix in the eggs, maple syrup and vanilla extract one at a time until fully combined, scraping the sides of the bowl as needed
  • Slowly mix in the dry ingredients and continue mixing until evenly combined, then mix in the chocolate chips and walnuts on low-speed until evenly mixed into the cookie dough
  • Cover the cookie dough and chill in the refrigerator for 30 minutes. You can choose to use the freezer for 10 minutes instead to save time
  • Preheat the oven to 350°F and line three large baking sheets with parchment paper or baking mats and set aside
  • Remove the cookie dough from the refrigerator (or freezer). Scoop the cookie dough, about 1-2 tablespoons per cookie, and place onto the prepared baking sheets. Leave a little room between each ball of cookie dough so they have room to spread
  • Bake for 10-12 minutes or until the edges of the cookies are golden brown and the tops are lightly firm to touch. Remove from the oven and cool until they are ready to be enjoyed

Recipe By: Racquelle Lawrence

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