Danielle and I went for a walk with her roommate's pit bull pup, Echo. It was roughly a mile and a quarter at a relatively brisk pace. It was good... Except for the fact that I spent a good hour last night in that Aikido class doing forward rolls and standing in that crazy stance. It's safe to say I'm sore and I haven't decided to tack on the adjective "happily" or not.
Some time after our walk, we decided we needed to bake banana cookies because we have a ridiculous amount of overripe bananas about. My mom is gluten free and my dad is diabetic, so I try to bake without gluten or sugar. I also try to bake in a way that is some semblance of healthy for myself and my gut. I found a banana cookie bar recipe online and modified it. Thing is, because they were supposed to be bars they turned out quite dense and resemble cake. Therefore I have dubbed them "cake-ies".
Sugar & Gluten-free banana cake-ies:
3/4 cup Splenda (I use the store brand because I'm cheap)
3 mashed ripe bananas
1 tbsp oil (I used a blood orange oil from a company in Temecula. If you're not lucky enough to have access to the awesome crap in Danielle's kitchen, add in lemon and orange zest)
2 eggs
1 tsp baking powder
1/2 tsp baking soda
1 cup coconut flour
1/2 tsp cinnamon
1/4 - 1/2 tsp ground nutmeg (fresh ground is always best)
Some time after our walk, we decided we needed to bake banana cookies because we have a ridiculous amount of overripe bananas about. My mom is gluten free and my dad is diabetic, so I try to bake without gluten or sugar. I also try to bake in a way that is some semblance of healthy for myself and my gut. I found a banana cookie bar recipe online and modified it. Thing is, because they were supposed to be bars they turned out quite dense and resemble cake. Therefore I have dubbed them "cake-ies".
Sugar & Gluten-free banana cake-ies:
3/4 cup Splenda (I use the store brand because I'm cheap)
3 mashed ripe bananas
1 tbsp oil (I used a blood orange oil from a company in Temecula. If you're not lucky enough to have access to the awesome crap in Danielle's kitchen, add in lemon and orange zest)
2 eggs
1 tsp baking powder
1/2 tsp baking soda
1 cup coconut flour
1/2 tsp cinnamon
1/4 - 1/2 tsp ground nutmeg (fresh ground is always best)
Take all the ingredients and toss them into the mixer. Then, well, do what mixers do best.
Do your best to not be an idiot like me and make sure that you don't get any of the banana peels into the mixer. They are not easy to pick out. Exhibit A:
Also, if you are a genius like myself, don't flick the mixer on with your HAND in the damn BOWL! It freaking hurts. A lot.
Ahem...
Make balls of dough a little bigger than a golf ball or, if you don't golf but know the game of beer pong, a ping pong ball and flatten them a bit. Put them either on a greased cookie sheet or on parchment paper on a cookie sheet.
Ahem...
Make balls of dough a little bigger than a golf ball or, if you don't golf but know the game of beer pong, a ping pong ball and flatten them a bit. Put them either on a greased cookie sheet or on parchment paper on a cookie sheet.
Bake them for 15 minutes at 350 degrees. Let them cool for a while and enjoy.
Danielle also baked some amazing banana cookies, but I don't know how she made them. I was busy getting banana peel out of my dough and beating the crap out of my hand. Trip on over to her blog Film Making and Cookie Baking for the recipe and how-to. They're absolutely amazing.
Lindsey
Jewelry: HardWear by Lindsey
Sister: Film Making and Cookie Baking
Rusty J: Rustified - Lifestyle Inspiration from a Renaissance Man
Lindsey
Jewelry: HardWear by Lindsey
Sister: Film Making and Cookie Baking
Rusty J: Rustified - Lifestyle Inspiration from a Renaissance Man