Happy Valentine’s Day my friends! I hope today is filled with happiness, laughter & love. Even if its from your four-legged love. This week I’ve been committed to not eating any ingredients in my food that aren’t natural or I can’t identify. Its been pretty easy minus my Vega energizer that I use during my workouts. I’ve tried watermelon water, caffeinated water and a mixture of coconut water/grapefruit juice … they have stink. And that’s putting it nicely. Today was the worst. Drinking plain water upset my stomach and it was just gross. Funny how I can drink water all day long but not during my workouts. I only need to get to Friday… I can do this!
In that vein, I wanted to make a cookie from the Plant Based Nutrition book for dummies (I love this book). This book is jam packed with nutritional information, debunking the carb fears, protein craze… and setting the record straight with a registered dietician. I’ve adapted the recipe a bit but these babies flew out of my kitchen. A must-make recipe.
- 1 banana, very ripe
- ¼ cup of maple syrup
- 1 tbl vanilla extract
- ¾ c of oat flour (ground down oats to a flour)
- ½ tsp salt
- ½ tsp aluminum-free baking powder
- ½ tsp of baking soda
- 2 cups of rolled oats
- ¾ cup raisins, packed
- Preheat the oven to 350 degrees.
- Line your baking sheet with a parchment paper or baking liner.
- Into a bowl or your stand mixer, add your banana and blend until creamy.
- Into your banana, add your maple syrup and vanilla.
- Then proceed to add oat flour, salt, baking soda and powder.
- When the mixture is smooth, add the oats and raisins.
- Blend.
- Scoop out the dough into tablespoons and place on the baking sheet.
- Bake for 8-10 minutes.
- Cool and enjoy!
Oats are rich in high soluble fiber along with manganese, selenium, phosphorous, thiamin and magnesium. These cookies were the perfect snack and pack up well for lunches.
Sending you all lots of love today & always!
— Knead to Cook
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