As usual, I seem to be taking on more and more these days. I am having a hard time saying 'no' to all the exciting opportunities and networking experiences being thrown my way. I guess my brain overpowers my gut and leads me to believe I am invincible! Not that I am far from complaining LOL! I find it quite flattering since most of the requests I get these days are Nutrition related. Which means that people are hungry for the knowledge I worked hard to develop and I am thrilled to talk about.
It is a true blessing to share my passion through food on multiple platforms. Plus, hearing that it makes other people hungry - in the literal and figurative sense - makes me want to do a happy dance!
I have been led down many avenues since graduating from Holistic Nutrition school in 2015 - but I have never lost my love for baking! Even though my approach and ingredients list is now quite different from a traditional recipe (goodbye butter and sugar).
I mostly experiment with gluten free, paleo worthy, refined sugar free recipes. Some of these I piggy back from the "friends" I follow on Instagram like @loveandlemons, @gkstories, @halfbakedharvest and @bobsredmill (just to name a few). Others, I just throw together and pray that they don't fall apart.
Gluten is traditionally the "GLU" that holds fibers together when baking. So when you remove it, it can be a bit of a challenge to replicate a recipe successfully.
That being said, there are SO MANY new GF flour mixes on the market that work great. I love Bobs Red Mill (found at AG VAlley Foods) since it is a 1:1 ratio, meaning you don't have to fiddle with the recipe at all.
These naturally sweet, crunchy, nutty trail mix breakfast cookies were inspired by Lindsey from The Toasted Pine Nut. She ran a live Insta story a few weeks back that showed her making them. I followed along, swapping out a few things here and there to compliment what I had in my pantry at the time.
They are a cross between a muffin top and a cookie in texture. And, the local Invermere baristas know how much I love me some cookies!
These delicious, hearty, nutty morsels have a great fiber and nutritional profile, but the best part, is that with my busy lifestyle I now have something healthy to grab and eat on the run between appointments. For a snack-er like myself, this is essential to have on hand. Otherwise I reach for the bad stuff and give myself a sore tummy and brain fog. Plus, for something that is only sweetened with bananas and dried cranberries they still check all the boxes.
It really is just such a bonus that we get to call them a cookie!
Preheat oven to 350 degrees
1/4 c. Greek Yogurt
2 ripe bananas, mush with a fork
1/3 c. nut butter of choice
2 farm fresh eggs
2.5 c. almond OR oat flour
1 tsp baking soda
pinch of sea salt
1/3 c. whole flax seed
1/3 c. pumpkin OR sunflower seeds
1/3 c. dried cranberry
1/3 c. coconut flakes
1/2 c. pecans, chopped
***option to add 1/3 cup chocolate chip minis if desired
Whisk together yogurt, banana, nut butter, and eggs until smooth. In a separate bowl, mix together baking soda, sea salt and flour to combine. Slowly whisk flour mixture into wet ingredients. Fold in nuts, seeds, and dried fruit until combined. Spoon onto cookie sheet lined with parchment (yields approximately 8-10 large or 12-14 medium sized cookies). They will look almost like scones. Bake for 15-20 minutes or until they start to brown at the edges. Remove from heat. Let cool. Slather with Turmeric Butter or eat on the run. Hope you enjoy!