Blender PB & B Cookies

I’ve had my vita-mix for almost a year and a half now and it is easily our most used appliance.  It mostly does smoothies, but occasionally I let her how her power over other foods.  Like dry oatmeal.  In order to make oat flour. In order to make cookies.  With peanut butter, ripe bananas and chocolate chips.  Need I say more?

Actually, this recipe could be made with a less powerful blender, as all of the ingredients are pretty soft and easy to blend, so if you don’t have a vitamix (we call ours The Precious), don’t fret.

Peanut Butter & Banana Blender Cookies

This cookies are wheat free, vegan and have only 1/3 cup of added sugar.  They are also tender, delicious and freeze well. Win win.  Could be made gluten free if you use gluten-free oats.

Ingredients:

  • 2 1/4 cups quick oats
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 ripe medium bananas
  • 2 Tbsp coconut oil
  • 2 Tbsp peanut butter
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350F.
  2. Place 1 1/4 cups of quick oats in a blender or food process and blend/process until a fine flour is formed.
  3. Place oat flour in a bowl, along with 1 cup of quick oats, sugar, baking powder and salt.  Mix.  No need to rinse out the blender yet.
  4. Place bananas, coconut oil, peanut butter, and vanilla in the blender and blend until smooth and uniform.
  5. Add banana mixture to the oat mixture and stir until combined.  Stir in chocolate chips.
  6. Drop batter by spoonfuls onto a parchment paper lined cookie sheet.  Batter doesn’t spread much, so they can be placed pretty close together.
  7. Bake for 8-10 minutes, or until bottoms are starting to brown.

WIAW – Brown Brown Brown

I present this week’s not so colorful What I Ate Wednesday, hosted by Jenn at her Peas and Crayons Blog.

I call it What I Ate That Was Brown Wednesday….

I started the day with a cup of tea.

Chai Tea + Coconut Milk = Brown.

I got to packing a lunch for my kindergartener.  Brown bread (with brown peanut butter), brown pita chips.

Brown bear, brown bear what do you see?

I dropped off my girl at school, glanced at my little guy in the backseat, grinned and took a picture (not brown and if this picture doesn’t make you at least think about smiling, then your heart is two sizes too small.  And brown):

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and came home to eat my breakfast.

Brown oatmeal + brown walnuts + brown apple pear butter.

A bit later my little guy and I headed to the gym.  I did some Power Yoga.  He did some Power Playing.  After leaving the gym, I had some water (from a brown bottle) and a Luna Bar (two shades of brown with the grains and chocolate coating).

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After some errands, I came home for lunch and ate a bowl of quinoa with roasted butternut squash and onions.

Brown quinoa, brown almonds, browned squash and onions.

When it was time to pick up the kindergartener, I grabbed a ginger kombucha for the road.  Yep, brown again.

Snapped the picture in front of the Little People Nativity Scene.  Not only does it teach the story of Christmas in a really accessible way for little hands and minds, it also lets for some highly entertaining dialogue.  Like “Stop throwing Baby Jesus and put him back in the barn.”  Or “Mom, Brother is making Spiderman hit the Wise Man.”   My personal favorite is a tie between “Mom, why does Joseph wear a dress?”  and “Can I take Baby Jesus with me to the bathroom?”

For dinner we had beans and rice.

Brown pinto beans +Brown rice.

The meal actually had a bit of color,

lest you fear I had a horribly drab day.

After dinner I had an unpictured piece of dark chocolate.  Brown, of course.

In the Brown spirit, here are some quotes by famous Browns:

“Google’ is not a synonym for ‘research’.”   ― Dan Brown, The Lost Symbol

“The reward for conformity was that everyone liked you except yourself.” – Rita Mae Brown, Venus Envy

“In the book of life, the answers aren’t in the back.” – Charlie Brown

What I Ate Wednesday – Starring Apples and Oats

It is yet another Wednesday, and time for What I Ate Wednesday hosted by Jenn at Peas and Crayons.  In my mind this was going to be a apple themed post, but the day’s eats turned out to have are more dominant oats theme.

I started my day with some juice.

Before:

Celery, broccoli stalks, parsley, carrots, cucumber, apple, lemon and ginger.

After:

I drank some green jasmine tea (not pictured) while cooking my oatmeal for breakfast.  I stirred in some granny smith apples while cooking and then topped with more apples and cinnamon for a apple cinnamon oatmeal breakfast.

I ran some errands and came home to scarf down a quick lunch of pumpkin oatmeal bar with rawaldorf salad (hi apples).

I also baked some pumpkin gingersnaps (from Peas and Thank You) and made some teacher treat plates with those and these Roasted Banana Bars with Browned Butter Icing from Cooking Light.  Maybe it was bribery, after last week’s bad day report from my little guy and for today’s parent-teacher conference for my girl.  Maybe.  :)

The kids and I headed to Target to pick up sparkly makeup for Halloween.  First time I’ve bought make up for a six year old.  I almost felt like one of those Toddler & Tiara moms, but rest assured there will be no spray tanning or demanding that she ‘shake it.’

I shared some Target popcorn with this guy (who had a much better day at school than last Thursday and not a single bathroom accident+public urination incident, thank you very much).  And by shared, I mean I ate almost all of it while he looked at the toys and then told his sister to share the rest of hers with him.  Mean mom, mean mom.

20111025-224941.jpgDinner was Husband Approved Chickpea Burgers served with the Alexia sea salt french fries.  The burgers contain oats, marking the third time that oats appeared on my menu today.

Kid’s Plate:

carrots, cheese, grapes, pear, ketchup, chickpea patty, fries

My Plate:

field greens, olive oil + balsamic vinegar, hemp seeds and chickpea patty

For desert I had a dish of the maiden ice cream from my ice cream maker that I bought this spring and, unforgivably, let sit in the garage for an entire Texas summer.  I made this Vegan Pumpkin Ice Cream from I Eat Trees and it’s definitely a keeper recipe.  I’m thinking I’ll turn it into a Pumpkin  ice cream pie for Thanksgiving…

The ice cream is apple and oat free, thus ending my day-o-apple and oats.

Pssst, I used my stove….

to make some yummy Steel Cut Oats this week for breakfast. It is finally feeling like fall in Texas. Well, not really fall, but less like summer.  Texans who have never lived elsewhere think this is fall, but as someone who has lived in places that have 4 distinct seasons, I would call this weather pseudo-fall.

I made some cooked oatmeal this week to celebrate the nice, less-hot weather.

Apple Cinnamon with Walnuts – I like to cook some of the apples with the oatmeal and then top it with raw apples.  Nice texture variation.

 

Banana Chocolate Chip with Walnuts -(the ripe banana is cooked into the oatmeal as it simmers, giving it a really rich taste)

 

Apple Cinnamon with Pecan Butter – next to my daughter’s plain oatmeal (she likes a small sprinkle of cinnamon but nothing else, thank you very much)


Pumpkin Oatmeal with Sliced Almonds – stirred in about 1/2 c canned pumpkin and some cinnamon and a small sprinkle of sugar – like fall in a bowl

I soak my oats the night before and then finish them up on the stovetop for about 10 minutes.  How do you top your oats?