26 Sep 2014. HAVE YOUR CAKE AND EAT IT

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Ladies and gentlemen, I present to you: THE MIRACLE COOKIE.

These were originally inspired by a rather magical looking recipe for ‘clean’ icecream sandwiches. I’m far too lazy (and suspicious of cashews) to make the full ice cream extravaganza, but the idea of using nothing but banana and ground oats to make cookies intrigued me.

The results were, well…disappointing- very bland and VERY ‘bouncy’. I had forgotten that when mashed banana comprises the bulk of any baked item the result will be a textured rubber suitable for an impromptu game of squash. The idea of a completely guilt-free cookie that didn’t have a single ‘red flag’ ingredient (The slightly embarrassing list of my dietary requirements can be found under ‘NUTRITION’) had got under my skin however, and I persevered.

After a little experimentation I think I have cracked it;  no bounce, more flavour and still nothing to be ashamed of putting in your mouth…even if you eat the whole batch in one sitting…

INGREDIENTS:

1/3 cup cooked buckwheat groats (cooled)

1/3 cup medium ground oats

1/3 cup ground linseed or flax (I use Harvest Morn’s mix with pumpkin seeds and goji berries but you can always add your own ‘extras’)

2tbs soaked almonds (chopped)

1 large ripe banana (the riper the better in my opinion, it makes for a much sweeter cookie)

1/2 tbs coconut oil

1tsp cinnamon

1 tsp mixed spice (I’m not sure how much these vary but mine contains: cinnamon, coriander, nutmeg, clove, pimento and ginger)

1 pinch sea salt

METHOD:

– Pre-heat oven to 350F (Gas mark 4) and line a cookie tray with baking parchment

– Mash the banana in a mixing bowl until you have a fairly smooth gloopy mixture

– Stir in the coconut oil until it starts to melt down and blend

– Add the linseed and oats and mix well

– Mix in cooked buckwheat, spices and salt

– Finally, stir in the chopped soaked almonds

– Spoon onto cookie sheet using a generous tablespoon sized dollop for each cookie then use a fork to squish down to 2cm high

– Bake for 20-25mins until dark golden brown

– best enjoyed freshly baked and still warm…mmmmm…

The beauty of this recipe is that you can really go crazy and add all sorts of exciting bits and pieces to these- dried fruit, chocolate chips, more nuts, a bit of honey or agave if you’re after something a bit sweeter …

The ingredients I have used were with the intention of creating a really HIGH FUNCTIONING cookie: it’s full of protein, is low in carbohydrate and packs a serious punch when it comes to healthy fats (something that’s very important to people like me with cranky clanky joints!) It’s perfect just for snacking on and for my longer endurance training days I add some extra carbohydrate with some dark chocolate chips and a dash of maple syrup…yum!

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