So it’s back to school and hectic schedules which calls for quick and efficient, high energy foods to keep me going. As I’m sure with most other students, I am not typically a morning person. Especially once I first wake up in the morning… And my mornings especially do not go over well when I am rushing out the door without anything in my stomach or a coffee in hand.
I am usually the person in class fighting to stay alert while chugging back a large black coffee. So, I need all of the energy I can get. At first, this recipe was meant to be a healthier version of a cookie, but turned out more of a cross between a muffin and a cookie. Still delicious, no matter what you call it.
This recipe contains no butter or any processed flours or sugars. In replace of the butter I used mashed bananas. Typical white sugar got replaced with coconut palm sugar and I had used Kamut flour instead of typical wheat flour.
There are many alternatives to white sugar out there. I usually lean towards using raw local honey, but I stumbled upon coconut palm sugar and decided to see what it is all about. Coconut palm sugar is a healthier alternative to white sugar, having a lower glycemic value and containing vitamins and minerals. I have found some mixed reviews of the benefits of coconut palm sugar, including some negative environmental effects unfortunately, but it does seem to be a healthier alternative.
This was also my first time cooking with Kamut flour. Kamut is an ancient grain, related to the wheat family, but is more easily digested and is tolerated by people who have wheat sensitivities. For an added benefit it is full of a long list of vitamins and minerals, such as magnesium, zinc, iron, potassium, and many more. It is also higher in protein than most common grains. It has a sweeter taste, which allows for reduction or elimination of sugars in recipes. After some reading, Kamut seemed like a promising grain!
It’s hard to explain how these little guys turned out. Perhaps best explained as a cross between a muffin and a cookie? They are moist and hearty and packed full of texture. And very, very filling. They are the perfect thing to grab and go in the morning to keep me full. I liked these best with the added chocolate chunks, flaxseed and pumpkin seeds. They added texture and additional health benefits! But I am sure these would work great with whatever nuts, seeds or dry fruits you have on hand.
4 ripe bananas (approx. 2 cups mashed)
1 cup coconut palm sugar
1 tsp vanilla extract
2 cups organic Kamut flour
1 tsp baking soda
1 tbsp ground flaxseed
3 cups oats
Optional Add Ins: chocolate chunks, flaxseed, pumpkin seed
Preheat oven to 350 degrees.
In a large bowl mash the bananas. Add coconut palm sugar and mix until blended. Beat in eggs and vanilla and set aside. In a medium sized mixing bowl mix together Kamut flour, baking soda and ground flaxseed. Add dry ingredients to wet and stir until blended. Mix in oats and any additional add ins you desire.
Bake on a cookie sheet lined with parchment paper for 10-15 minutes, depending on the size of cakes you desire, or until firm. Let cool on a cookie rack, or tear one open and enjoy!