I'm going to sneak this post under the month of February. Motivation, where have you been?!
Finally going to share with you these awesome cookies. No flour, no sugar. The way it's sweetened is with overripe bananas and dried fruit, which is usually preserved with some amount of sugar. I don't even mind having these for breakfast... which is what happened today!
Oh, and a tip about buying bananas. We only buy them overripe, but have to ask for them as they are kept in the back room at our local grocery store. I ask for the "banana bread bananas" and get them for 19 cents/pound, instead of the 67 cents/pound for the all yellow bananas. And we usually prefer the cheaper bananas anyway because we don't mind a couple brown spots. They only keep green and perfectly yellow bananas on display. So there's a tip for the day!
Recipe from "Healthy Choices" cookbook, my comments/changes in parentheses.
Triplet Cookies (I can't quite figure out why they are named this... the only "three" thing in it is the 3 c. of rolled oats!)
- 2 c. mashed bananas (usually is about 4 overripe large bananas)
- 1/4 - 1/3 c. raisins, currants, or dates (I used currants on this batch because that's what I had)
- 3/4 tsp. salt
- 1 tsp. vanilla
- 3 c. rolled oats (For maximum nutrient absorption, it's best to soak the oats for at least 8 hours, preferably 12-24. I only got these soaked for about 10 hours, but any amount you can soak it will help make it more digestible! I mixed the oats with about 1/3 c. kefir, and 1/3 c. water. Or you could use 2 Tbsp. apple cider vinegar and the rest water. For more discussion on the whole soaking of grains concept, you can visit here.)
- 1 Tbsp. ground flax seed (I grind this in our coffee grinder, which I cleaned out. But if you want a little extra buzz, just keep those leftover coffee grounds in! ha!)
- 1/4 c. unsweetened shredded coconut