yes i feel like a closeted cookie Monster. there must be a solution for something "healthy" relative to all the horrible fattening stuff out there- especially if one bakes it yourself!
banana bread yadda yadda.
here's a promising looking recipe....
(source)
Carrot Oatmeal Cookie Recipe
After your initial batch experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well - but I haven't tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder scant
- 1/2 teaspoon fine grain sea salt 1 cup rolled oats
- 2/3 cup chopped walnuts
- 1 cup shredded carrots
- 1/2 cup real maple syrup, room temperature
- 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
- 1 teaspoon grated fresh ginger
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.
This Recipe also looks promising given it's SIMPLICITY !
Low-Fat Applesauce Oatmeal Cookies
- 3 cups oatmeal
-
1 cup whole wheat flour
- (or 2 cups oatmeal and 2 cups whole wheat flour, whatever combination you want)
- 1 tsp soda
- 1/4 tsp nutmeg
- 1 cup unsweetened applesauce
(Apfelmark*)
- 7/8 cup honey (or less)
- 1 tsp vanilla
- 2/3 cup raisins or dried apples or dried cranberries
Makes about 50 cookies with only .3 grams of fat each.
...and finally here's one that isn't as simple:
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.
Serves 4.
Healthy Cookie Recipe
You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks.
You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter.
And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.
You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks.
You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter.
And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.
- 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, olive 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 350F 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.
(sourced from 101 cookbooks)
While I am on a roll:
for when i own a foodprocessor and working freezer Homemade Bouillon
A very lively Lentil soup that also uses tomatoes and chard etc.
Here's a combined soup recipe collection to pick and choose ideas from
Heres a collection that is suppose to be diet challenging and healthy
Lowfat soup ideas on this page
Perhaps this may be a good Sauna party Soup candidate:
Carrot, Ginger, and Beet Soup RecipeWhile I am on a roll:
for when i own a foodprocessor and working freezer Homemade Bouillon
A very lively Lentil soup that also uses tomatoes and chard etc.
Here's a combined soup recipe collection to pick and choose ideas from
Heres a collection that is suppose to be diet challenging and healthy
Lowfat soup ideas on this page
Perhaps this may be a good Sauna party Soup candidate:
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS
- 3 medium beets (about 1 pound)
- 1 tablespoon canola or corn oil
- 1 cup chopped onion
- 1 pound carrots, coarsely chopped
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 6 cups water or vegetable stock
- 1 teaspoon grated orange rind
- 3/4 teaspoon salt
- Freshly-ground black pepper to taste
- 4 teaspoons sour cream (optional)
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.
Serves 4.
Ultimately, it'll be important to keep my eye on the ball with regards to a rational and healthy diet
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