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MycoSpectrum™ Oatmeal Spice Cookies

Make this easy oatmeal cookie recipe with your own add-ins! Yield: 72 teaspoon-size, 36 tablespoon-size, 24 cookie scoop-size, or 18 1/4-cup-size cookies.

1 ¼ cup butter (unsalted)
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground all spice
½ teaspoon ground ginger
4 tablespoons MycoSpectrum™ Original or MycoSpectrum™ with Cacao
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
3 cups regular or quick rolled oats
1 cup of 1/3 cup of 3 of your desired add-ins, such as raisins, semisweet or milk chocolate pieces, dried tart red cherries, dried cranberries, walnuts, coconut flakes, etc.

Step 1- Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, spices, MycoSpectrum™, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats. If using, add desired add-in.

Step 2- Drop dough by rounded teaspoons or tablespoons, or by a 1/4-cup measure or cookie scoop, 2 to 3 inches apart onto non-greased cookie sheets or sheets lined with parchment paper. Bake for 8 to 10 minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for 1/4-cup or cookie-scoop portions or until lightly browned and centers appear set. Cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks.