This rainy day here at the lake is also election day. Bob and I voted by mail so all that is left to do is wait and see how this horrible election cycle continues to play itself out. I’ve talked before about knowing my limits when it comes to world events so today I am taking a day off from the drama and trauma and just living.
I’m coming back to those things I love that feed my soul but sometimes let others make me feel are unworthy or useless. Later I will be going into the art studio but after yoga and morning meditation I started out cooking. I love to cook. I love to eat. I’m not ashamed to admit it. We all have to eat, why not enjoy it? Now I try to eat healthy but I’m not going to pretend I just really don’t eat anything.
Now I don’t love cooking so much when under pressure to get something on the table when I hadn’t planned anything. But give me a rainy day and all the time in the world and there will be some pretty terrific smells coming from my kitchen. So far chicken soup is on the stove. Cookies are cooling on the counter.
I wish those of you in the U.S. who are voting and waiting for results as well as those watching with concern around the world a good day, a peaceful day with at least a little time spent doing something that centers and grounds you and makes your heart sing.
Wait!! Did someone say cookies?? Yes, and here they are. Enjoy!
Banana Peanut Butter Crisscross Cookies
2 T. flax seed meal + 6 T. hot water
1 c. mashed ripe banana
2/3 c. agave nectar
1 T. molasses
1/2 c. applesauce
1/2 c. natural peanut butter
1 t. baking soda
3 cups gluten free flour
1 t. cinnamon
- Preheat oven to 350 degrees.
- Combine flaxseed and hot water. Let sit till it starts to gel.
- Combine next 5 (wet) ingredients. Add flaxseed gel. Stir together.
- Add baking soda, cinnamon and flour. Add flour in small amounts stirring after each addition.
- Scoop batter by Tablespoons onto a prepared cookie sheet.
- Now comes the fun part. Make a crisscross pattern on the top of each cookies with the tines of a fork dipped in water. This is in the style of traditional peanut butter cookies. There is also another reason for this. Without sugar and fat these cookies will not spread out and get crisp like “regular” cookies would. So I flatten my cookies either with the back of a spoon or the crisscross method.
- Bake until the bottoms of the cookies are browned.
- Remove from the baking sheet and cool.
Interested in more of my gluten free recipes? My e-books, The Gluten Free Good Life and Have Yourself a Healthy Little Holiday are available at Espirational Books.
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