It may be May 22, but the gloomy weather has me in the kitchen in a baking mood. One of the many advantages of having a fully stocked pantry of delicious and healthy ingredients is that you can whip up a number of interesting recipes without having to go to the store. This recipe comes from The Healthy Kitchen cookbook by Andrew Weil, MD and Rosie Daley. You can substitute the orange zest with lemon zest if you don't have oranges on hand (or if they are out of season, as they are now) and you have of choice of either raisins or chocolate chips for added sweetness.
You need:
1 stick butter, room temperature
1 egg
1/4 c. mashed banana
1 tsp. vanilla extract
1/2 c. brown sugar
1 1/2 tsp. orange zest
1 c. whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. oats
1/4 c. unsweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. golden raisins or chocolate chips
Preheat the oven to 350 degrees. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla, and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts, and raisins (or chocolate chips). Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign on dryness. Drop heaping tablespoons of the dough onto a greased baking sheet, 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Makes 16 large cookies.
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