Oh My Oatmeal Crisp Cookies

These have got to be one of my favourite feel good cookies.  Probably not the healthiest with the butter and sugar but makes up for it with the oatmeal, coconut, whole wheat flour...that's my story and I'm sticking to it.

Preheat oven to 325oF.

Ingredients:  1 cup of butter,     1 cup of white sugar,     1 cup of brown sugar,     cream these 3 ingredients together and add 1 egg and blend.  Set aside.

In another bowl mix:  1 cup of whole wheat flour,     2 1/2 cups of oats,     1 tsp. baking powder,     1 tsp. baking soda,     1/4 tsp. salt,     3/4 cup of coconut,     dash of vanilla

Mix dry with wet ingredients.  Roll into large 1 inch balls and place on parchment lined baking sheet.  Bake for 10-15 minutes or until golden brown.  Makes about 4 dozen (I never get to count them, they seem to disappear quickly).

They come out crisp and yummy just right for sharing with a friend over tea.

Joan's Awesome Healthy Banana Muffins

From my Mom to my other Mom, Joan...my mother-in-law.  I loved this banana muffin recipe the first time I tasted it.  I've made a few tweaks to make it a little healthier but it has the same great taste.

Ingredients

1/2 cup shortening,      3/4 cup cane sugar,     1 tsp. vanilla,     1 egg,     1/2 tsp. nutmeg,     I cup mashed bananas or 1 1/2 large ones,     pinch of salt,      1 1/3 cup whole wheat flour,      1 tsp. soda dissolved in a little hot water,       1/2 cup to 1 cup of cranberries or raisins

Preheat your oven to 350F.

Spray or oil muffin tin.  Mix flour, salt and nutmeg in a bowl, set aside.  In another bowl mix shortening, sugar, vanilla, egg and bananas.  Combine wet and dry then add soda.  Divide evenly into the muffin tin.  Bake for 30 minutes

You can substitute in half quinoa flour/ half whole wheat for a little protein.

Fabulous!!!

Quinoa Flour Waffles

I have a great new recipe for you to try.  Though it doesn't come from Mom's recipe book she was always about eating healthy and finding new ways of making an old favourite better.

I got this recipe from my pal Wendy and it is awesome...especially if you love light, fluffy, good for you waffles.

2 1/4 cups (560 ml) of Quinoa Flour               2 eggs, well beaten

4 tsp. (20 ml) baking powder                         1 1/4 cups (310 ml) of 1% or 2% milk

1 1/2 Tbsp. (22.5 ml) white or cane sugar         1 cup (250 ml) of water

3/4 tsp. (4ml) salt                                      1/2 cup (125 ml) of vegetable oil

                                                             1 tsp. (5 ml) pure vanilla extract

Combine flour, baking powder, sugar and salt in a large bowl (I use my blender) and set aside.  In a medium bowl beat eggs, milk, water, vegetable oil and vanilla extract.  Add the egg mixture to the flour mixture and blend well to make a thin batter.

Grease or lightly spray your waffle iron with cooking oil and preheat it.  Pour the batter onto the waffle iron according to manufacturer's instructions and close.  Remove the waffles when the lid lifts open easily about 5-6 minutes.  Waffles will keep in the refrigerator for up to 3 days and sealed in a container in the freezer for up to 4 weeks.  Reheat in the toaster or microwave oven.

My son loves to have these in the morning before school.  It's easy just to pop them in the toaster.

For information about Quinoa check out this link: http://chetday.com/quinoa.html