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.