Surely the best way to kick off the end of summer is one last relaxing outing. One of my favorite things about visiting my aunt’s beautiful Hamptons house is her great big kitchen, which is about six times the size of my little studio’s. In the mornings, I brew a cup or two of my favorite white tea, sit down with my journal, and leisurely make myself breakfast sometime before noon, saving my cooking stamina for a more extravagant dinner.
On this trip, I decided to be a little more creative with my mornings, trying out a new recipe. This recipe was originally created by Shirley atwww.GlutenFreeEasily.com, featured on www.MyGluten-FreeKitchen.com, and was tweaked slightly by myself. She suggested using a ripe banana and a combination of oat and almond flour. I chose a flour combination and used a little trick of my own to ripen up a yellow banana. I then made three variations:
1. Original (no add ins)
2. Dark chocolate
3. Cinnamon raisin
While I greatly enjoyed all three, my official taste-tester/boyfriend and I agreed that the cinnamon raisin was the best.
One of the many things about this recipe that I love is that it is basically a bowl of oatmeal but in cookie form – how much healthier can you ask a cookie to be?! They are perfect in the morning or as a tea time snack.
On we go!
Banana Coconut Breakfast Cookies
½ cup oat flour (60g)
¼ cup almond flour (28g)
1 cup packed shredded coconut (measure this in a measuring cup – do not weigh)
Small spoonful of chopped dark chocolate
1. Line a baking sheet with parchment paper and place your banana on it (I use insulated baking sheets and highly recommend them – perfect cookies every time!). Place in the oven and turn the oven on to 350 degrees. This is preheating the oven and ripening your banana at the same time. Your banana will be ready to use when it is black (do not be alarmed!). Take a sharp knife and make a slit down the entire banana. Scoop the inside out with a spoon. Discard the banana and parchment paper, and line the baking sheet with a fresh piece of parchment.
2. In a large bowl, mix the flours, coconut and banana with a spoon. Divide dough into three bowls
3. In bowl #1, add a few pieces of chopped dark chocolate (I’ll let you decide how much!)
4. In bowl #2, add raisins and cinnamon (again, as much as you’d like)
5. Bowl #3 will remain as is
6. Each bowl will yield 4 mini cookies, about an inch long. Using your hands, form the cookies as such and place them on the parchment paper
7. Bake for about 20 minutes, until the outer edges are browned and the bottoms of the cookies are mostly browned
8. Remove from oven and let cool on the baking sheet for an extra 5 minutes
As an extra note, I had a lovely time at the Gluten Free Calendar’s Celiac awareness event on Saturday. One of my favorite featured guests was the Whipped Pastry Boutique located in Brooklyn (www.whippedpastryboutique.com). While munching on tasty pumpkin bread I spoke with the bakery’s owner, Michelle. It is clear that she cares very much about her food, which is always wonderful to see. Another highlight was a lecture given by Jaquy Yngvason of Tasty Freedom (www.tastyfreedom.com). She spoke on the topics of community, eating out at restaurants, traveling, and empowerment. Jaquy is an enormously optimistic and inspiring individual, and I highly recommend attending one of her lectures or watching her delightful cooking videos on youtube.
Until next time!