I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the kitchen.
These cookies taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.
1/4 cup melted coconut oil, plus extra to grease cookie sheet (optional)
3 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
2 large ripe bananas
2 to 3 Tbsp maple syrup
1/4 cup vegan mini chocolate chips
Per serving:
Preheat oven to 350 F. Grease cookie sheet with a little coconut oil or cover with parchment paper.
In food processor, pulse oats until ground into a coarse flour texture.
In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
Place by spoonfuls onto baking sheet about 1 inch apart. Bake for 8 minutes, or until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on cooling rack for 5 to 10 minutes.
Store in fridge for up to 5 days or freeze for up to 3 months.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.