Tuesday, August 11, 2009
Our appliances kicked the can while we were on our honeymoon in Japan. After weeks of looking for replacements, we finally settled on a new range, microwave and and dishwasher. And thank goodness. I never knew how much I'd miss the oven when it was gone!
So in celebration of being able to bake again, I made these delicious Oat'nana Pucks (slang for Oat & Banana Cookies) from Sprouted Kitchen last night. Our friends, Lesley and Ethan, came over for dinner and added their own touch to the dessert with chocolate and raspberry sorbets. Perfection in a bowl!
OAT ‘NANA PUCKS // 3 dozen mini pucks (Adapted from Sprouted Kitchen)
3 Well Ripened Bananas
2 tbsp. Good Vanilla Extract
¼ Cup Coconut Oil (olive oil works fine)
2 Cups Rolled Oats
1/3 Cup Wheat Bran
2/3 Cup Finely Chopped Almonds
1/2 Cup Unsweetened, Shredded Coconut
1 tbsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Powder
¾ Cup Semisweet Chocolate Chips or Carob Chips
Oven to 350’
1. Mush the ripe bananas with a fork. Mix the wet ingredients together: bananas, vanilla, and oil. In another bowl, mix remaining dry ingredients. Add the dry ingredients to the wet and gently mix. Fold in the chocolate or carob chips. The dough will be loose. Here, my favorite line in her recipe, ‘don’t worry about it’. Ha.
2. On a baking sheet with parchment paper or a silpat, make mini balls, then give them a gentle smush to flatten them. I like them in balls, Hugh prefers them in pucks, shape as you wish. They don’t really change shape while baking, so spacing 1’’ between is fine.
3. Bake for about 14 minutes until puck or nugget is firm. Do not undercook or they will crumble.
(Images via Sprouted Kitchen)