February 23, 2011

Mobile Blogging!

I've just discovered the joy of blogging on my phone. Let's see if I can be a more productive blogger ;)
Here's a random photo selection for more testing purposes

Testing mobile!

February 08, 2011

another allergy friendly cookie!

i know i haven't posted in a while. work always seems to get in the way of life- especially when you're working 80-90 hours/week.

here's a sweet little cookie i've made in the past for kids that have wheat and dairy allergies. i've found that cocoa camino doesn't have any dairy in their chocolate chips, which is a must for those pesky dairy allergies! and bonus- they're fair trade!


3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, vegetable oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies