Killarney was both Ruth and my favorite city. We got up early after a deep, jet-lagged sleep and ate a big Irish breakfast before walking 45 minutes to Ross Castle. It was a perfect day and we kept on having to remove layers of clothing because we were getting too hot. After checking out the Castle we walked another 30 minutes or so into the city center of Killarney where I had my favorite meal of the entire trip.
We ate a place called Dyne and started our meal with some french-pressed coffee. We each got salads with a side of brown bread. My salad had chickpeas, roasted veggies and tahini dressing and it was fantastic. We stayed and talked for a couple of hours and enjoyed another cup of coffee with one of my Date-Sweetened Chocolate Chip Cookies. A perfect lunch.
I love the way people in Ireland do life. They never seem to be rushed and take their time at meals to savor their food and enjoy the company around them. It only took Ruth and I a day or so to get into this mindset.
The second half of our trip was actually spent with Ruth’s 14-year pen pal and her family. Yes, 14 years of writing letters and they finally got to meet in person. And…they have the same name! “Irish Ruth” met up with us in Galway and we spent the evening in the city before sharing a room at another B&B. The next morning, after another filling Irish breakfast, we drove to the Cliffs of Moher.
After soaking up the Cliffs, we drove back to Navan (a city near Dublin) where Ruth’s family lives for the last few days of our trip. We ate delicious home-cooked food, shopped around Dublin and had some awesome girl time with Ruth and her sister.
- 1 cup rolled oats (processed into flour)
- 1 cup pitted dates
- 1/4 cup coconut oil
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/4 tsp. salt
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/3 cup dairy-free chocolate chips, chopped
- Preheat your oven to 350 degrees and spray a baking sheet with cooking spray and set aside.
- Whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water and set aside.
- In a food processor, process your oats until you get flour. Pour the oat flour into a bowl and whisk in the salt, cornstarch and baking soda.
- Chop up your dates and place them in the food processor. Process them until they begin to break down into a sticky dough. Add in the coconut oil, flax egg and vanilla extract and process until as smooth as possible.
- Add in the dry ingredients and pulse to combine. I used my processor’s dough blade for this part, but you don’t have to. Remove the dough into a bowl (or just remove the processor blade) and add in the chopped chocolate chips and mix well to combine.
- Form the dough into balls and slightly flatten them before placing them on your baking dish.
- Bake for 10-12 minutes. They will still be somewhat soft right after you remove them from the oven, but they will harden as they cool. Place them in the fridge after they’ve mostly cooled to help them set.
- Store them in an airtight container for a few days or in the fridge for longer!