My mom gave me a great cooking book for using Whole Grains some time ago. When an entire bunch of my organic bananas seemed to become over ripe nearly overnight, I remembered there was a recipe for Banana Oatmeal Nut Cookies.
It had been many, many years since I ever made this (try at least 10!) and I forgot what a healthy and great recipe this was. There is no butter in it, as it uses the vegetable oil of your choice (I use organic safflower). There is also no sugar. Even though I used organic sugars, I love the more subtle sweetness that you get when you bake with maple syrup. The recipe actually asked for honey, but my honey (and I am not taking about Mr. Novio here) was really old and stuck in the jar. I didn’t have enough of my fresher honey so I used maple syrup. And of course, everything else is organic and whole grain.
When it was time to mix, I remembered what it was about these cookies that I didn’t like: they were very difficult to mix. With a Stand Mixer, that was no problem and it was really quite enjoyable to see the mixer (and my electric bill) do all the work.
I split the batter into two sections, one of them I added chocolate chips into.
This great little cookbook had a few other gems that I remember, like almond rice cookies that used rice flour (great for gluten issues!) that always led to rave reviews. The book was called, “The Book of Whole Grains” and unfortunately it’s pretty old, from 1990. The author was Marlene Ann Bumgarner.