Baby W will be four weeks old tomorrow!
Amazing to watch his bright blue eyes become brighter and more alert each day.
I’m feeling more myself too. Nowhere near my fighting weight, but that will come in due time. Right now I’m learning a bunch, like how to get long wiggly arms into those tiny sleeves…
and how to help a sleepy head drift off into sleep…
Speaking of which, during naptime today I managed to whip up a batch of our favorite oat-flour cookies. This recipe is a little number I’ve been working on for the past year. Chock full of cocoa powder, chocolate chips, and chia-goodness, they’re gluten free, vegan, and light on the sugar. Plus they’re adaptable; add your favorite nuts, coconut, or dried fruit to give them your own flair. I prefer the punch of dried cherries but didn’t have any on hand today, so we added raw pumpkin seeds.
- 1 ripe banana mashed
- ¾ c applesauce
- ¾ c peanut butter
- ¼ c oil (your choice, coconut, olive, canola, etc.)
- ⅔ c brown sugar
- 2 t vanilla
- 2 ¼ c oat flour
- ½ c ground chia seed
- ⅓ c cocoa powder
- 2 t baking powder
- ½ t salt
- 10 oz chocolate chips
- 8 oz dried cherries or nuts/coconut (optional)
Preheat oven to 350°. In a large bowl stir the first six ingredients. Add dry ingredients and blend well. Stir in chocolate chips and cherries or nuts or both. Allow the cookie dough to sit for about five minutes to allow the chia to thicken things up. Form walnut-sized balls and squish them down a little on an ungreased baking sheet. They won’t flatten out much if you don’t squish them yourself. Bake for 12-15 min.
Easy Peasy! Enjoy!
On a different note: Boston we love you and all the lore associated with your great race. You’ll be back, and I can’t wait to toe your start line once again.