Crazy Simple Cookies

You’ve got to love a recipe with two ingredients. Really, only two.

Take 2 ripe bananas. Mush them up with a fork till smooth. Add 1 cup of oatmeal (uncooked, flakes, regular or large flake). Mix. Form into little cookie patties. Bake at 350 degrees (I put a layer of parchment paper on a cookie sheet, ungreased) for 20 minutes.

That’s it. Aren’t you happy to have something to do with ripe bananas?

Now…having said that, you CAN add stuff….they are good the way they are, but they are also good with other stuff. Like variations such as adding a handful of chopped dried cherries, a ¼ cup of coconut, and/or a handful of chopped walnuts.

Or, like I did this time: a tablespoon of cacao powder, a handful of cacao nibs, and a handful of chocolate chips. Very yummy.

Try ‘em! Start with the simple version, then get creative and add things you like! As long as they hold together, anything goes. If your bananas are on the big side, add a bit more oatmeal. If they are extra moist or runny, you can also add a ¼ cup of coconut flour, which is really absorbent.

They are a great vegan snack, containing no egg, no butter. I don’t dread those ripening bananas on the counter any more.

Beautiful Breakfast

My son ran in the Vancouver Sun Run this last Sunday and needed a good breakfast. It ended up being coconut/banana multigrain pancakes with yogurt.  Yum.

I’ve been experimenting with food photography and Instagram, so I whisked the few leftover pancakes onto mom’s gorgeous old Noritake China and plucked some bluebells from the garden.

This is a new medium for me. It’s a lot of fun to create, to paint, with food and fabric and bits from the garden or the pantry.  I’m loving this new-found form of expression. This practice reminds me that there is beauty in every day and every moment.  And celebrates it.