Hemp Heart Chia Banana Oat Cookies

by Joanne on February 12, 2017

This was my first weekend back baking with this broken wrist situation. Not fun.  It’s frustrating and slow going on the road to normal or as normal as it will ever be.  I’m working on flexibility more so than strength. Physical therapy once per week is helping but daily exercises are most important.

Running: Yes, I’m doing it. It can be painful at times and I have to run with the brace on in case I fall again.  My pace is slow, very slow but I’m getting miles logged and as long as I feel I can run 26 then I’ll do Boston.  It will be a long day but if I’m fortunate enough to run/jog/walk that historic course again, I’m blessed. 

Cookies! Let’s eat cookies that are good for the body and soul.

Thanks to Bobs Red Mill, I came up with a terrific, healthy snackable recipe.


Sad news: hero’s of the mill program is being discontinued. Boooo!   Good news: Hemp Seed Hearts were sent with love from the Mill and worked GREAT in this recipe.


I also used Bob’s coconut flour to make this a gluten free recipe. Let’s hear it… AWESOME!

No eggs. No added fat. No gluten.  Let’s hear it again…AWESOME! 



  • 1 1/3 c coconut flour
  • 1 1/2 c gluten free oats
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 c coconut flakes
  • 1/4 cup chia seeds
  • 1/4 cup hemp hearts
  • 1 cup mashed banana (about 2 )
  • 3/4 cup coconut sugar
  • 1/4 cup  honey
  • Egg replacer:   1 tsp chia seeds mixed with 2 oz water and allow to gel
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips

Preheat oven to 350 F.  Line baking sheets with parchment.

Mix the dry ingredient (coconut flour to hemp hearts) in a bowl.

Beat the mashed banana then add the coconut sugar, honey, egg replacer and extract. Mix in the dry ingredients.   Stir in the chocolate chips.

Form into TBS sized balls then flatten slightly on a cookie sheet.


Bake for 18 minutes.


Enjoy as a breakfast cookie or mid morning satisfying snack. Texture is firm, not chewy, not crisp.  Loads of flavor.


I’ll miss you Bob’s Hero Of the Mill folk. 

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This wrist recovery is going slow at least for me. I have been running, completing 44 miles this past week.  Running outside gets painful after a few miles. My wrist tends to cramp up.  I usually walk fast with Luke for about a mile and a half then take Zoey for 3 to 5 miles.  When I get home, I hop on  the treadmill and finish my run with a brace on the wrist. 

Big news this week:  new treadmill!  Awesome! T50XER by Matrix. Love it.  I’ve resolved to do speed work on the mill and only if the roads are absolutely clear will I venture out for a run. 

As for weight work, doing a lot with my legs obviously.  I can finally pick up a 3 lb weight. I know! Piddling little light weight but that’s all I can do for now. So a lot of various squats, balancing, back work. I’m feeling good and feel like I’ve maintained muscle tone and 3/4 of my endurance.  Healthy eating has been prioritized and I’ve actually lost a lb or two.

The week coming up will be my first speed work out (only 1 session) and easy or aerobic runs. My long run endeavor will be 14 miles. Last week I ran 12.92, if I include my prerun walk, a total of 14 plus. I hope next weekend my run will be 14 plus at least 2 walking miles.

A recipe for health and fulfillment.

All natural free range egg and organic lentils make this dish something your body will be happy to digest and reap nutritional benefits.

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Oven Baked Eggs with Lentils

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Lets cook the lentils first.

  • 1 cup dry lentils:  Rinse the lentils well.  Boil 2 cups of water and add the lentils. Reduce the stove temperature to simmer, cover the lentil pot and cook for 20 minutes.  Turn off heat and allow to cool.  When cool enough, squeeze out any excess moisture.

The rest of the ingredients. 

  • 1 TBS olive oil
  • 1 leek, clean then slice thin.
  • 1 green bell pepper, chop small
  • fresh ground black pepper
  • 6 large eggs, beaten
  • 2 1/2 cups goats milk
  • 1 TBS turmeric
  • 1 tsp ground cumin
  • 2 tsp minced garlic
  • 1/2 cup fresh chopped Italian flat leaf parsley
  • 1/2 tsp sea salt
  • 1/2 cup (or more if you like) Parmesan-Romano grated cheese
  • smoked paprika (optional)

In a sauté pan, heat the olive oil over medium heat.  Add the leek, green pepper, and fresh ground pepper. Cook for 8 – 10 minutes.  Stir into cooled lentils.

Beat the goats milk into the beaten eggs then add the turmeric, cumin and garlic.  Blend into the leek mixture and stir in the parsley and salt.  Sprinkle top with paprika if you like.  Refrigerate for one hour.

Preheat oven to 375 F.  Allow the eggs and lentils to come to room temp. as the oven preheats.

Pour into non stick baking dish.  Sprinkle top with cheese and bake for 40 minutes.

2015-10-04 20.02.30

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