Friday, October 12, 2012
While I admit I could use some botox between the eyes, I am proud to say I still don't have a single gray hair. This is actually quite surprising given what life can be like these days.
Take this morning, for example. Little A had a 20 minute tantrum over what to wear, even though I wasn't even arguing with her! I told her to pick out what she wanted, that she could choose. She just seemed to want a fight. Fortunately, after all the shrieking and foot stomping, she eventually settled on a cute, and relatively colour-coordinated outfit.
Another 20 minute tantrum ensued a little while later when she asked for a popsicle and I refused. She carried on until I promised to make her and Big A hot cocoa.
Just before leaving the house, Little A began another meltdown over what she deemed unsatisfactory mitten and glove options. Big A wouldn't let her wear her Hello Kitty gloves, and the three other choices I offered her were not to her liking. Eventually she settled on some red gloves.
Yet again, there was screaming and tears when we were no more than 2 blocks from the house because her hot cocoa dripped on her jacket and gloves.
Not only is it a miracle that I don't have gray hair, it's a miracle that I am still inspired to bake treats for my little monsters. Admittedly, this morning I felt more like making Little A eat worms. But somehow both girls can easily melt my heart, even after a wretched morning such as the one today, with just the hint of their adorable smiles. And smiles were had all around when they tasted these cookies. Inwardly I smiled too, because they are just as nutritious as they are delicious.
3/4 cup natural peanut butter (or other nut/seed butter)
2 flax eggs (2 tbls ground flax + 6 tbls hot water)
2 large or 3 small, ripe bananas
1/2 cup coconut sugar
1 tsp vanilla extract
2 tbls lucuma powder (optional)
2 cups oats
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup all fruit/sugar-free jam/spread (I used blueberry)
Combine all the ingredients, except jam, in food processor and process until dough comes together. Drop large mounds onto baking sheet, lined with parchment paper. Use your fingers to make a little hole in the centre. This part is a bit tricky as the dough is quite sticky...and that is a rhyme so just give it some time!
Drop a spoonful of jam into the centre of each cookie. Bake at 350F for 12-14 minutes. Let cool and then remove from baking sheet. Keep refrigerated or freeze.
Warning: If you add too much jam - like I did, they will overflow when baking. Fortunately, no one around here complained!!
I have included this recipe in Diet, Dessert & Dogs' Wellness Weekend for Oct 25-28, and in Vegetarian Mamma's Gluten-Free Friday.