Lemon Olive Cookies

by Carilyn on July 14, 2022

I loooooooove lemon olive oil cake.  That said, a cake is a commitment.  Tim doesn’t eat a lot of dessert, even healthy desserts, so I’m responsible for making sure it doesn’t go to waste.  Ahem.  I am a saint, right?  But even though I live for desserts, even I cannot eat a whole cake, and I’m not a fan of freezing them because I forget them, only to find a frosty brick of something unidentifiable three years later.

In comes a cookie.  I make A LOT of cookies because you can eat as many as you want, and then give a few away to various friends and relatives.  Cookie recipes are also much easier to scale down if you decide to just make enough for your snack (like one dozen).  This is one of those recipes.  It is perfect for a couple of days of dessert/recovery treats, especially because everything in them is actually good for you.  These cookies are gluten free, dairy free, high protein, and refined sugar free – truly my favorite kind of sweet snack, especially after a day of training.

The other thing that makes this recipe fantastic is that it only has a few ingredients, all mixed in one bowl, at one time.  You aren’t waiting for butter to soften, no need to sift and combine dry ingredients before adding to the wet, and no risk of over-mixing and ending up with a tough cookie.

Basically, these cookies are quick, healthy, and fool-proof.  What else could you ask for?

 

Lemon Olive Oil Cookies

(adapted from Sweet Laurel)

2 cups almond flour

1/3  cassava flour (or coconut flour)

1/2 teaspoon salt

1/2 teaspoon baking powder

juice and zest from one lemon

1/4 cup good quality olive oil

1/4 maple syrup (can sub in agave or coconut sugar)

 

Preheat oven to 350 degrees. Line a large baking sheet (half sheet) with parchment paper.

Blend all ingredients together in a stand mixer, or very well by hand. Dough will be very soft.

Place dough on a sheet of plastic wrap and form into a cylinder, about 8 inches long. Twist ends, and roll wrapped cylinder until you have an evenly round log – like a giant Tootsie Roll. Unwrap and slice 10 -12 even disks of dough. Place on cookie sheet, leaving a couple of inches between.

Using the bottom of a measuring cup, gently press down on the dough disks until you have a flat circle cookie (about 1/4 inch thick).

Bake 12 minutes. Let cool on the baking sheet for 5 minutes before moving to a cooling rack. Allow to cool completely before glazing.

 

Glaze

1/3 cup arrowroot powder

Juice from one lemon, plus zest reserved for sprinkling at the end

3 tablespoons olive oil

Combine all ingredients except the zest. Mix vigorously, as the juice and the oil want to separate. Once you have a pourable glaze, work quickly to pour over cookies. Sprinkle with lemon zest.

 

 

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Another Banana Bread Post

by Carilyn on July 8, 2022

I seem to make a lot of banana bread, mostly because I too often find myself the owner of many very ripe bananas.  You see, I am a lover of smoothies, especially ones that start with a banana – which is especially weird since I don’t really like bananas, in general.  And as a lover of banana-based smoothies, though, I sometimes overshoot how many I will use before they turn to “banana bread brown”, thus the plethora of banana bread posts on this blog.

As a kid, I had one of those scratch-and-sniff picture books full of delicious “smelling” drawings of cupcakes, peaches, strawberries, chocolate ice cream cones, and cookies.  And one stinking banana – and I mean that literally.  To me, very few things are as noxious smelling as fake banana sent, or as cloying in taste as banana extract flavored baked goods. Blech. But, when one uses real bananas, and mix them with sugar, butter, flour, and eggs, I. Am. All. In.  Once again, as we discover almost every day in the kitchen, the alchemy of cooking magically transforms something gross into something craveable.

Having just done a big 200 mile week, gotten Covid, kept doing miles while recovering, and trying to get over the lingering cough, I have been wanting my comfort food to provide extra-level comfort.  To that end, what better way to make banana bread tickle your toes than to add chocolate chips, of course.  Then, after you’ve scarfed down half the loaf during your afternoon “recovery” snacking, turn a couple of pieces into a peanut butter and chocolate chip banana bread sandwich.  Yes, please.  It is all so good.

Even after the banana bread, I still have two bananas on my counter that look like they spent the weekend in the Caribbean getting a nice tan and a patchwork of freckles.  I think the only rational adult solution is to turn them into another loaf and put it in the freezer.  It has been a hard couple of years, and I don’t think there is any shame stockpiling necessities, just in case.  For some, this means extra toilet paper and meat.  But for others, it means having a ready-made supply of things that remind us of kitchen magic.

 

Chocolate Chip Banana Bread

1 1/2 cups AP flour

1 teaspoon baking soda

1 teaspoon salt

1/3 cup melted unsalted butter, slightly cooled

1/2  cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

3 ripe banans, mashed

3/4 cup chocolate chips

 

Preheat oven to 350 degrees.

Grease a 9 x 5** inch loaf pan using butter or baking spray, then, if desired lay in a parchment “sling” for easier removal (spray the sling, too).

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer, on medium, beat together the melted butter and brown sugar until the brown sugar is fully softened – about 2 minutes.  Add the egg and beat on medium for 1 minute.  Add the vanilla, mix on medium low, and then the mashed bananas, mixing until incorporated.

With mixer on low, slowly blend in the dry mixture. Beat only until fully incorporated.

Add the chocolate chips and mix gently.

Pour into prepared loaf pan and bake for 50 minutes, or until a knife in the center comes out clean.

**  This mixture fits a smaller loaf pan better, but most people only have the standard 9 x 5, so I’m using that. If you do have a smaller pan, you will need to adjust your bake time accordingly.

 

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