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Post by feather on Oct 21, 2017 2:04:54 GMT
For maybe 2 months or so, we started making the Banana/Oatmeal cookies.
No added sugar or oils.
If I make 4 recipes it goes like this:
Oat Banana 'cookies' x4
4 cups of oats in the food processor, process until they are cut up a bit
Add 4 bananas (that is the binder and the sweet) process until smooth.
Add:
a cup or so of walnuts or pecans, and a cup or so of raisins or craisins.
Divide that recipe by 16, make 16 rounds.
Press them down to shape a cookie shape on a greased cookie sheet, or parchment lined cookie sheet, or a silpat lined cookie sheet.
Bake up to 30 minutes at 350 degrees F.
Store in the refrigerator. 1 cookie is 2 oz of oats, one full serving per day.
They aren't very sweet so I make an almond butter for my husband to spread on them if he wants to.
Almond Butter
1 lb ground almonds
1 cup of sugar
2 sticks of butter (8 oz)
Process in the food processor until it forms a thick cohesive spread.
Put in 8 oz containers, it makes about 3, one for the refrigerator and 2 for the freezer.
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Post by solargeek on Oct 21, 2017 18:11:02 GMT
May I ask why no eggs in the cookies? They sound delicious, but I would want the eggs for the protein.
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Post by feather on Oct 21, 2017 18:31:02 GMT
May I ask why no eggs in the cookies? They sound delicious, but I would want the eggs for the protein. I know what you mean, why have a cookie without sugar, without oil, and no eggs! We were looking for something that would be healthy, no added unnecessary sugar, or fats, like having a bowl of oatmeal cooked up in the morning, but easier, something to grab and go. I don't think adding eggs is a bad idea. These come out a very heavy textured 'cookie', lots of chewing involved, I'd even say tough, but not a dessert. The older the bananas the sweeter they turn out. They would probably be good with more liquid but then they'd turn out softer and fall apart easier. Eggs would hold them together. Give them a try. Let me know how you like them if you do. I often offer breakfast, eggs, toast, pancakes, etc, to Dh before he leaves at noon for work. He doesn't want to take the time to eat. At least with this, he grabs it even if he's running late, then eats his dinner at work at about 5-6-7-8, then he has an apple/banana/plum for a snack. Lately his treat is a brownie or a rice krispy treat. DH will often use toast or white crackers to fill up, but that only lasts him a short time, and I'm not convinced white breads or crackers are good for him. At least with the oats, it might last him some hours. |
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Post by Mari-in-IN on Oct 24, 2017 20:19:39 GMT
Hey feather ! I had seen this the other day and since I had 3 smallish bananas sitting on the counter soon to be on their way out - I decided to try this with my own "twist". I chopped some walnuts in the food processor and ended with maybe 1/2 cup. Took them out and then added 1-2/3 cups oats and processed those. Threw the bananas in and processed. Then added 1 egg and 1/2 teaspoon vanilla and a couple dashes of salt. Thought it looked too soupy so I added 2/3 cup oats - processed a bit more and then added the chopped nuts and processed to combine. They turned out really good and kind of a thick/cakey consistency. I personally could stand just a little more salt in them. They are definitely sweet enough for me though. I'll have to have DH critique them when he gets home and give an update. I pretty much made them for him... The first batch I dropped roughly 2 Tablespoon portions - baked at 350 for 15 minutes. Yield - 12. Second batch in 1-2 Tablespoon portions - baked for the same time - Yield - 11. Turned out a little browner but just as good... Thanks for posting this. I could see doing these a lot in the future - I get so tired of all of the recipes out there that are just LOADED down with flour and sugar... Some from the first batch...  Thanks again! ~Mari |
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Post by feather on Oct 24, 2017 22:28:21 GMT
I made another batch today, too.
I'm so glad you made them. As you can see they don't spread out (like a cookie would with oil and sugar), so I end up pressing them into a round, flatten them, (wet hands) then bake them and they don't change shape at all.
I like it when they get just a little brown, toasting them makes the house smell good. DH came downstairs and asked me what smelled so good in the oven.
When I make them in the food processor, they seem wet at first, but if I let them sit for 20 minutes, the batter gets drier and thicker. The oats soak up the liquid. It works to make them when they are wet or when they are drier.
I hope your Dh likes them!
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Post by Mari-in-IN on Oct 24, 2017 23:52:18 GMT
DH gave them a big "thumbs up" feather! He said he liked the fact that they are "meaty" and he wouldn't change a thing - Thanks again! ~Mari |
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