English: Alaea salt is an unrefined Hawaiian sea salt. The salt gets its pinkish-brown color from Hawaiian clay, called ‘alaea’, which is composed of over 80 separate minerals and rich in iron oxide. (Photo credit: Wikipedia)
TO READERS REDIRECTED FROM SONIA THE HEALTH FOOD JUNKIE:I ask readers to please understand that recently sonia has embarked on a slanderous compaign against me and this website because of this recipe. According to her latest smear campaign post, I quote, “I think smoke is actually coming out of my ears right now.
You see, I got a pingback yesterday to this site (god I hate the idea of sending traffic their way!) where this person posted a recipe that is VERY similar exactly the same as my Totally Sugar Free Pumpkin Oatmeal Cookies, which happens to be a recipe that I came up with myself and that I am EXTREMELY proud of and really super excited about, too.”
According to her it is a exact copy, an exact copy means mirror image, including the copying of all photos, personal commentary, an exact duplicate of the recipe’s ingredients and directions. There are some slight differences and have acknowledged they are similar, and have offered several times in the comment section of this page to further modify my recipe to distance it from her own, which I acknowledge the recipe on her site is her own, just as the one on this page is my own despite similarities. I’ve not gotten an answer from her on further modifying my recipe. I’ve also apologized that she feels the way she does. I’ve explained both my choices with her in the comments section. I believe this is a vindictive act on her part to boost her ratings by creating drama for her readers, of which I want no part as my website is about the love and joy of cooking. Further more if this is not a publicity stunt as if often the case in the cooking world I recommend she sees a lawyer reguarding recipe copyright. For any and all questions reguarding recipe copyright please refere to this page here. Schwimmer legal article on can recipes be copyrighted. For any more questions or comments please use the comment section of this page, or feel free to email. For a copy of the bread recipe discussed by her and I in the comments section please see my bread recipe here. Sugarless pumpkin oat bread
I love pumpkin and oatmeal. I even make a pumpkin oatmeal bread that’s delicious. I do not use pecans when I do this, cause I’m allergic, but some people love pecans. You can also use walnuts or almonds. I like to use 2 types of salt in this recipe. Alaea is the traditional Hawaiian sea salt used to season and preserve. Alaea Hawaiian Sea Salt is non-processed and rich in trace minerals, all of which are found in sea water. A small amount of harvested reddish Hawaiian clay (‘Alae) enriches the salt with Iron-Oxide. Traditionally Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes. It lends a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke. I tend to like the flavor it adds but reduce the salt by half if using it, it is a bit strong. Pink himalayan sea salt is a unrefined salt that comes from in the Himalayan Mountains at altitudes of over 10,000 feet! Himalayan pink salt is a fossil marine salt and is rich in many minerals including Calcium, Magnesium, Potassium, Copper and Iron which gives the salt its beautiful speckled pink color. It is better suited to finishing, roasting, meats, seafood, sauces/soups, seafood boil, drink rimmer, salt cures, and brining, again reduce the salt by half to prevent from over powering the other ingredients. I use course for this recipe.
1 cup spelt flour
2 cups steel cut oats or rolled oats
3 scoops plain whey protein powder
¼ cup unsweetened shredded coconut (toasted)
½ cup chopped pecans
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt (I like pink himilayan or that Alaea hawaiian sea salt)
2 tbsp cinnamon
1 tsp allspice
½ tsp freshly ground nutmeg
½ tsp ground clove
1 cup pure pumpkin puree
1½ very ripe bananas, mashed
¾ cup egg whites
1 tsp pure vanilla extract
2 tsp fresh ginger, grated
Turn the oven on to 350F lay the coconut in a single layer on a cookie sheet and bake until lightly toasted (5 minutes) Preheat the oven to 375F. In a large bowl, mix all the dry ingredients together with a whisk, until very well combined.
In a medium bowl, mash the banana until frothy. Add the rest of the wet ingredients and combine with a whisk until well incorporated. Mix wet to dry and fold delicately just to combine. Drop by tablespoonful, 12 at a time, onto a baking sheet lined with parchment paper. Bake for about 10 minutes or until the cookies start to turn golden brown. Cool completely then try to stop at just one!
Related articles
- pumpkin chocolate chip oatmeal bars. (sallysbakingaddiction.com)
- http://thehealthyfoodie.com/2012/09/02/pumpkin-oatmeal-cookies/ (Sonia the health foodie)
- Pumpkin Coconut Milk Salt Bars (lovinsoap.com)
- Scrumdidilyumptious Apple Oatmeal Cookies! (thevivaciousveg.wordpress.com)
- Healthy Substitutions (beautyfullsoul.com)
- mini cinnamon sugar pumpkin muffins. (sallysbakingaddiction.com)
- NYT Best Chocolate Chip Cookie Recipe (todaysmama.com)
- To Salt, or Not to Salt? (sharonkoski.com)
- A Healthier Cookie?? (foodservicewarehouse.com)
- The best chocolate chip cookies I’ve ever made. (ginandjuiceboxes.com)
- Zucchini Bread Whoppie Pies (asweetbaker.com)
That looks an awful lot like my recipe… Thanks for giving me credit!
Hmm…they look almost identical, sorry about that, was something I modified from my pumpkin bread recipe today using up the last of my protein powder. Their very close. I’ll add it in.
I’m ALWAYS looking for healthy recipes to use my pumpkin! These look great! Thanks for linking up to my bars.
Ah, come on! And you also happened to use my vanilla extract in your bread recipe, AND by some kind of strange coincidence used pretty much all the same ingredients in the exact same quantities AND also used the exact same words I did to describe the steps?
You quite obviously cut and pasted my recipe into your own site and took credit for it. That is called stealing other people’s work.
And THAT is not cool!
There is some differences between your recipe and mine. I am sorry you feel I stole your work. I can assure you I didn’t. Yes I linked the vanilla extract to yours. I’m not fond of the store bought extract and typed in vanilla extract with potato vodka and hyperlinked to the vanilla extract I’d like best particularly one using real vanilla bean and vodka from potatoes over the use of grain. Mainly the reason for this is I think the grain based vodka adds an off and sometimes bitter taste. If you feel I’ve infringed on your work I’d be more then happy to modify my recipe to further distance it from your own. My lover is southern, thats why I advocated pecans, my mother likes walnuts specifically from the black walnut in my yard, my lover’s sister likes almonds. My coconut is toasted in my recipe, something I love is toasted coconut either sweetened or unsweetened. I wanted it kid friendly so I used unsweetened. I also use allspice, ginger, clove, nutmeg, cinnamon, and vanilla with my pumpkin from my pumpkin bread to pumpkin pie. The use of egg whites is cause my doctor would kill me for using egg yolk. Baking soda and baking powder I also use in my bread rather then yeast. Spelt (dinkel wheat) a none gluten flour was used in my recipe cause I need to cut back from the gluten. The steel cut or rolled oats is a matter of what you got on hand, though I believe steel cut is healthier and I had that on hand. The reason I selected the spelt is because it’s easy to digest, has a good nutty flavor and I can buy small batches from my local brew shop cheaper then I can my local health food store. You have asked for recognition, and due to the similarities I have given you credit by posting a link to your article in the related articles, I have also explained why I used what I used. The protein powder I used was called GNC Pro Performance® AMP Amplified. It came in a 2 pound tub, and was in a vanilla flavor. I thought plain would be better advocated in my recipe because I thought there was too much vanilla. Again I am sorry you feel your work was infringed upon. I assure you it was not. I’ve offered to modify my recipe to further distance it from yours which I have recognized is similar, different but similar, and even gave you mention in the related article section cause your recipe is so similar. As I’ve stated it is modified from my bread recipe from which I cut back on the flour, switched from using actual whey to powdered whey, added nuts instead of chocolate chips, reduced the leaveners, and added toasted coconut and drastically reduced it from 12 loaves to enough for a dozen cookies.
You are such a joke. You OBVIOUSLY copied and pasted MY recipe, yet, you still defend yourself.That’s PATHETIC!
First off, I’ve been nothing but civil with you. I’ve offered to modify MY recipe to put your fears at ease. You’ve yet to either accept or decline my offer. I am trying to work with you, you asked for credit, but because MY recipe is different from YOURS I do not feel that there is need to give you credit for my recipe that is different from yours.I did give you mention as your recipe is related what more can I do? I do think there is ways I can improve my recipe, and I am willing to further modify it. Yes I must defend myself cause someone came onto my blog, openly attacking MY recipe that is different from theirs, and accusing me of being a thief. The correct way to done this, is to of emailed me, and we could sit and have a private discussion. I do not have nothing to hide my recipe IS DIFFERENT and do not mind having this discussion openly even though I take it as great insult. Now yes or no do you want me to further modify MY recipe so it is not as close to yours? If your more comfortable I can always hyperlink the vanilla extract to Alton Brown’s recipe which was just under yours? Copy and pasting a recipe means a recipe is word for word, my recipe is not word for word so there for I did not copy and paste it. As I’ve stated this is my own recipe. Again I am sorry you feel you’ve been stolen from.
[...] think smoke is actually coming out of my ears right now.You see, I got a pingback yesterday to this site (god I hate the idea of sending traffic their way!) where this person posted a recipe that is VERY [...]
According to the link in your comment it was to a roasted beet and sweet potato salad. That is apples and oranges. This is not a recipe for roasted beet and sweet potato salad. I have offered to modify my recipe to put you at ease. You have rejected this offer time and time again, the ping you got from my site, was to your vanilla extract. Again I am sorry you feel you got ripped off, and again I’ve offered to modify MY recipe because it is so similar to yours.
[...] which I believe is nothing more then a publicity stunt on their part, you can view that here. My recipe target of a vindictive smear campaign. Before I get smeared for this bread recipe, I’ll take the liberty of explaining why I used [...]
Haha, look at this http://thehealthyfoodie.com/wp-content/uploads/2012/09/Capture.jpg and say you didn’t copy the recipe? Pathetic.
I have told her how I came to my recipe which was not by copying. It came from a bread recipe that I modified. That bread recipe can be located on my site. If she believes she has been infringed upon then again I ask her to contact legal representation. In my cookie recipe, there is mention of steel cut oats or rolled oats, no where in her recipe does she mention steel cut oats. My recipe only calls for 3 scoops plain whey powder, her’s gives an alternative measurment grams, and even names a product where as mine it does not. My recipe it just calls for salt, but I do add my personal preference for pink himilayan (spelled WRONG when in her’s it’s spelt right) or red alaea sea salt. Her steps are numbered, mine are not. In my recipe there’s an addition that is not hers. In my recipe the coconut is toasted before use. She goes on in the end of hers, where I let mine cool and dare my reader to stop at just one. Now answer me this, if I copied her recipe, why would himilayan be spelt wrong if in her’s it’s spelled right?
Very well written blog, you must be a storywriter!
Saved as a favorite, I really like your blog!