BANANA OATMEAL BREAKFAST COOKIES

Banana Oatmeal Breakfast Cookies

INGREDIENTS

• 1 Ripe and Spotty Banana
• 1 1/2 cups Gluten-Free Rolled Oats, divided
• 2 tbsp Unsweetened Applesauce (I used milk)
• 1 tbsp Maple Syrup, for added sweetness (Optional)
• 1 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/3 cup chopped Walnuts, or another Nut of choice
• Needs some kind of fat - Peanut Butter, Butter, or Coconut Oil 

1. First, Preheat the oven to 350F. Peel the ripe Banana and break it off into “chunks” in a medium bowl. Mash the Banana with a fork until it forms a paste.
2. Next, add 1/2 cup of the Rolled Oats to a blender and process for 30 seconds, or until a fine flour forms. Add the Oat Flour, remaining Oatmeal, Applesauce, optional Maple Syrup, Cinnamon, Baking Powder, and Salt to the bowl with the Banana. Mix until everything is evenly incorporated.
3. Fold the chopped Walnuts into the batter, then line or grease a Baking Tray. Use around 3 tbsp of batter to form a “Cookie”, then press each Cookie onto the Tray – they will not spread out in the oven, so shape them how you’d like them to be!
4. Bake for 15 minutes, flip, then bake for an additional 5-7 minutes.
5. Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

Evan's Yummy Veggie Pancakes!

I've been a bit remiss over the past couple months...I've been creating some new recipes and not posting them here....I have been posting them on FB.
So, now I'm going to play catchup!

Evan's Yummy Veggie Pancakes
2 medium zucchini grated with some of the water pressed out
2 tsp fresh parsley
½ cup shredded cheese
¾ cup flour
½ cup corn meal
1 tsp baking powder
2 eggs
Salt and pepper

Use an ice cream dipper to scoop batter onto griddle drizzled with olive oil (or bacon fat if you are feeling decadent!) and press down to flatten slightly.
Cook to golden brown.
Serve with plain yogurt, salsa, apple sauce and/or sour cream.

All 3 of my boys think this is one of the BEST uses for all of the zucchini coming from our garden and the CSA!