So good news and bad news...(not quite sure who I am addressing here as I am unsure if anyone reads this). Good news is I am alive, working, and baking! Yay!
Bad news: no more pastry school :-(
I wont get into details...But im trying to look at it as a blessing: more time to bake, work out, study other things, etc etc. I am going to start a strictly baking blog as well, and keep this one as a "everything else" blog, where I can share recipes for healthier things, ideas and tips on nutrition and fitness, and anything I want...like talking about my pet hedgehog named Frank! By the way...I have a hedgehog! See, there goes...anything I want!
As soon as I get the other blog up and running I will link to it. Until then I leave you with a recipe for delicious breakfast cookies that ive found through an amazing blog called 101 Cookbooks. The blog is created by Heidi, whose recipes, photos and stories are awe-inspiring. She travels quite a bit, and makes nothing but delicious food from what ive experienced! Check her out at http://www.101cookbooks.com/ !
In this recipe, I have always used freezer bananas! Whenever a banana starts to brown, I toss the whole thing in the freezer. Then, when I need it, I thaw it in a bowl of warm water for just a few minutes. The top pulls right off and the insides...well...they not-so-attractively slide out!
3 large, ripe mashed bananas
1 teaspoon vanilla extract
1/4 cup coconut oil, warmed slightly
2 cups oats
2/3 cup almonds, pulsed in a food processor until a meal forms
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces dark chocolate chips
Preheat oven to 350 degrees, rack set in the middle.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl mix together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips. Dough will be a bit wetter than traditional cookie dough, but dont worry! Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a nonstick-apparatus-lined (I use silpat) baking sheet. Bake for 12 - 14 minutes.
Makes about 3 dozen little cookies
This recipe originates from here!
Being as this is my first time posting a recipe and linking, please let me not have angered the copyright infringement gods! Enjoy the cookies, and feel good knowing they are delicious, fairly nutritious, and (at least for me) wont leave you with a sugar migraine or a lethargic gross feeling, as do most cookies!
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