This recipe from Orissa is apparently the only cheesecake made in India. Really.
1/2 pound Chenna (paneer), freshly curdled - the recipe below makes exactly enough
1/2 cup semolina (cream of wheat)
2 cups powdered sugar
1 teaspoon cardamom powder
1/2 cup raisins
a sprinkling of cashew pieces
In a big bowl, mash paneer thoroughly. Add semolina, sugar, cardamom, raisins, and cashews. Mix it well using your hands.
To get a caramelized effect on the top, apply a tablespoon of ghee (clarified butter) or unsalted butter to the bottom of the baking dish; sprinkle with sugar and then hold it slightly above a gas stove for a few minutes to melt the sugar. Spread the melted sugar evenly.
Pour the paneer mixture over the sugar; Bake in a preheated oven of 325 for one hour. Insert a toothpick; it's done when the toothpick comes out clean.
For the "authentic Oriya experience," Anshuman says to pour sugar syrup over the cake as soon as you get it out of the oven, then pop it right in the fridge.
Cool for 2-3 hours, then turn it upside down. It should stay fresh for a week in the fridge.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, April 27, 2009
Cococut-Cocoa-Cashew Cake Cubes
Another amazing-sounding recipe courtesy of Anshuman . . . .
for the cake:
Cream of Wheat: 1.5 cup
Sugar: 1- 1.5 cup
Yogurt: 1 cup
Coconut: 1 cup
Butter : 1 cup unsalted
Beaten Eggs: 3
Baking powder: 1.5 tsp
Mix coconut and cream of wheat. In a separate bowl, mix sugar and butter
Now add yoghurt to the coconut-cream of wheat (sooji!) mixture. Add everything to beaten eggs and mix well. Keep for 1 hr in the fridge.
Pre-heat oven and bake at 350 till done.
Let the cake cool, then cut it into cubes.
for the frosting!
2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup milk
1 tbs butter
Combine all above ingredients in a saucepan and cook on medium fire till it gets an icing consistency. While still warm, dip the cake cubes into the icing mix and then roll them over a plate of crushed cashews.
for the cake:
Cream of Wheat: 1.5 cup
Sugar: 1- 1.5 cup
Yogurt: 1 cup
Coconut: 1 cup
Butter : 1 cup unsalted
Beaten Eggs: 3
Baking powder: 1.5 tsp
Mix coconut and cream of wheat. In a separate bowl, mix sugar and butter
Now add yoghurt to the coconut-cream of wheat (sooji!) mixture. Add everything to beaten eggs and mix well. Keep for 1 hr in the fridge.
Pre-heat oven and bake at 350 till done.
Let the cake cool, then cut it into cubes.
for the frosting!
2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup milk
1 tbs butter
Combine all above ingredients in a saucepan and cook on medium fire till it gets an icing consistency. While still warm, dip the cake cubes into the icing mix and then roll them over a plate of crushed cashews.
Wednesday, February 18, 2009
Carrot halwa
One of my favorite Indian sweets . . . and it’s made with veggies, so you can even pretend it’s healthy! (Note: this is not to be confused with halva, the sesame sweet from the Middle East. I admit I wasn’t sure what to think when someone told me they were giving me halva and then handed me a bowl o’ carrots).
Carrots, finely grated
Milk – just enough to cover the carrots
Sugar
Ground cardamom
Cashews, chopped
White raisins
Boil the carrots in the milk till they’re basically soft (they can have a bit of a crunch, for texture). Add sugar and cardamom to taste; toss in some raisins if you like. Boil for a few more minutes, to blend the flavors.
In a pan, toast the cashews; add them to the carrot mixture. Let it cool before serving.
Carrots, finely grated
Milk – just enough to cover the carrots
Sugar
Ground cardamom
Cashews, chopped
White raisins
Boil the carrots in the milk till they’re basically soft (they can have a bit of a crunch, for texture). Add sugar and cardamom to taste; toss in some raisins if you like. Boil for a few more minutes, to blend the flavors.
In a pan, toast the cashews; add them to the carrot mixture. Let it cool before serving.
Monday, January 19, 2009
Three Pie Crust Recipes
PENNSYLVANIA DUTCH PIE CRUST
This is the pie crust that my mom always makes. If you like a perfect, delicious, flaky crust, this is the crust for you. As far as I'm concerned, no other crust is worth the calories!
3 C flour
1 tsp salt
1-1/4 C shortening
5 TBSP ice water
1 egg
1 tsp vinegar
Sift together flour and salt. Cut in shortening with a pastry cutter until mixture resembles course corn meal. Beat together ice water, egg, and vinegar. Drizzle over flour mixture. Gently stir all together and shape dough into a ball. Chill at least 15 minutes. Turn out onto floured pastry cloth and roll to fit pie pan.
Yield: Pastry for 2 - 2 crust 8" pies, or 1 - 2 crust and 1 - 1 crust 9 or 10" pies.
Leftover dough can be wrapped tightly in plastic wrap and stored in the freezer for up to one year. Just thaw before using!
VEGAN PIE CRUST
For all you vegans out there...
1-1/2 C whole wheat pastry flour
1/4 tsp salt
1/4 C chilled safflower oil
1/4 C ice water
Mix flour and salt in bowl. Add oil and mix well with fork or hands to distribute evenly. Add ice water all at once and mix quickly to form a ball. Roll out between layers of waxed paper.
Yield: Pastry for 1 - 2 crust 8 or 9" pie.
EASY GRAHAM CRACKER CRUST
For the days when you're feeling too lazy to roll out a pastry crust.
1-2/3 C graham cracker crumbs
1/4 C sugar
6 TBSP butter, melted
To make your graham cracker crumbs either throw a bunch of graham crackers in a food processor or put them in a ziploc bag and smush them with a rolling pin. Then mix together graham cracker crumbs, sugar, and butter until well-combined.
Press mixture into the bottom and up the sides of a 9-inch pie plate.
Preheat oven to 350 F and pre-bake crust for 7 to 9 minutes. Cool before filling.
Yield: One 9" crust
This is the pie crust that my mom always makes. If you like a perfect, delicious, flaky crust, this is the crust for you. As far as I'm concerned, no other crust is worth the calories!
3 C flour
1 tsp salt
1-1/4 C shortening
5 TBSP ice water
1 egg
1 tsp vinegar
Sift together flour and salt. Cut in shortening with a pastry cutter until mixture resembles course corn meal. Beat together ice water, egg, and vinegar. Drizzle over flour mixture. Gently stir all together and shape dough into a ball. Chill at least 15 minutes. Turn out onto floured pastry cloth and roll to fit pie pan.
Yield: Pastry for 2 - 2 crust 8" pies, or 1 - 2 crust and 1 - 1 crust 9 or 10" pies.
Leftover dough can be wrapped tightly in plastic wrap and stored in the freezer for up to one year. Just thaw before using!
VEGAN PIE CRUST
For all you vegans out there...
1-1/2 C whole wheat pastry flour
1/4 tsp salt
1/4 C chilled safflower oil
1/4 C ice water
Mix flour and salt in bowl. Add oil and mix well with fork or hands to distribute evenly. Add ice water all at once and mix quickly to form a ball. Roll out between layers of waxed paper.
Yield: Pastry for 1 - 2 crust 8 or 9" pie.
EASY GRAHAM CRACKER CRUST
For the days when you're feeling too lazy to roll out a pastry crust.
1-2/3 C graham cracker crumbs
1/4 C sugar
6 TBSP butter, melted
To make your graham cracker crumbs either throw a bunch of graham crackers in a food processor or put them in a ziploc bag and smush them with a rolling pin. Then mix together graham cracker crumbs, sugar, and butter until well-combined.
Press mixture into the bottom and up the sides of a 9-inch pie plate.
Preheat oven to 350 F and pre-bake crust for 7 to 9 minutes. Cool before filling.
Yield: One 9" crust
Carob Tofu Cream Pie
Posted for Eric so that he might impress a girl with his "tofu robotics"...(!)
2 lb soft or medium tofu
1/2 C safflower oil
1/3 C honey
2/3 C roasted carob powder OR cocoa powder
2 tsp corn starch
1/4 tsp salt
1/2 tsp cinnamon
2 tsp vanilla
2 tsp instant coffee
2/3 C hot water
Preheat oven to 250 degrees. In a large mixing bowl mash tofu and mix with oil, honey, carob or cocoa, corn starch, salt, cinnamon, and vanilla. Dissolve coffee in hot water and mix with tofu mixture. Blend in blender until smooth (you might have to do this in two batches). Pour into unbaked 9" pie crust and bake for 35 minutes or until crust is done and filling has jelled.
NOTE - This would be totally delicious with any of these add ins: a couple TBSP peanut butter, a couple drops peppermint extract, a shot of frangelico or amaretto, etc...or just leave it as it and top with fresh whipped cream and raspberries! Yum!
2 lb soft or medium tofu
1/2 C safflower oil
1/3 C honey
2/3 C roasted carob powder OR cocoa powder
2 tsp corn starch
1/4 tsp salt
1/2 tsp cinnamon
2 tsp vanilla
2 tsp instant coffee
2/3 C hot water
Preheat oven to 250 degrees. In a large mixing bowl mash tofu and mix with oil, honey, carob or cocoa, corn starch, salt, cinnamon, and vanilla. Dissolve coffee in hot water and mix with tofu mixture. Blend in blender until smooth (you might have to do this in two batches). Pour into unbaked 9" pie crust and bake for 35 minutes or until crust is done and filling has jelled.
NOTE - This would be totally delicious with any of these add ins: a couple TBSP peanut butter, a couple drops peppermint extract, a shot of frangelico or amaretto, etc...or just leave it as it and top with fresh whipped cream and raspberries! Yum!
Wednesday, October 15, 2008
Gramercy Tavern Gingerbread
Swiped directly from epicurious.com. With the belief that food time is play time and that cooking should be an ongoing experiment in tasting and smelling and intuiting what foods/spices/herbs belong together, I am usually unable to follow recipes with any precision. When it comes to baking, however, I am under the impression that there is a very strict magic at work that turns goo into cake (or bread or pie or whatever other wonderfully sweet treat you are creating). So after reading rave reviews about this gingerbread, I decided I had to make it, and made no alteration other than to use fresh ginger instead of powdered and whole wheat flour instead of all-purpose. I think that nutty chewiness that the whole wheat flour adds is actually quite lovely. Let me know what you think!
1 C Guinness Stout
1 C dark molasses (not blackstrap)
1/2 tsp baking soda
2 C whole wheat flour
1 1/2 tsp baking powder
1/4 C grated fresh ginger (or 2 TBSP ground ginger)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 C packed dark brown sugar
1 C granulated sugar
3/4 C vegetable oil
Confectioners sugar for dusting
Generously butter a 10" bundt or springform pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Meanwhile, sift together flour, baking powder, and spices in a large bowl. In a separate bowl, whisk together eggs, sugars, and fresh ginger (if you're using ground ginger, add it with the other spices to the flour). Whisk in oil, then cooled molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in a preheated 350 degree oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Watch carefully to keep from burning! Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Dust cake with confectioners sugar, and serve with freshly whipped unsweetened cream. Gingerbread is better if made a day ahead, and will keep 3 days, covered, at room temperature.
1 C Guinness Stout
1 C dark molasses (not blackstrap)
1/2 tsp baking soda
2 C whole wheat flour
1 1/2 tsp baking powder
1/4 C grated fresh ginger (or 2 TBSP ground ginger)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 C packed dark brown sugar
1 C granulated sugar
3/4 C vegetable oil
Confectioners sugar for dusting
Generously butter a 10" bundt or springform pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Meanwhile, sift together flour, baking powder, and spices in a large bowl. In a separate bowl, whisk together eggs, sugars, and fresh ginger (if you're using ground ginger, add it with the other spices to the flour). Whisk in oil, then cooled molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in a preheated 350 degree oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Watch carefully to keep from burning! Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Dust cake with confectioners sugar, and serve with freshly whipped unsweetened cream. Gingerbread is better if made a day ahead, and will keep 3 days, covered, at room temperature.
Monday, August 18, 2008
Strawberry Oatmeal Coconut Muffins
Mmmmmmmmmmmm!
1 C oatmeal
1 C plain yogurt
1 C flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 C canola oil
2/3 C brown sugar
1 egg
1/2 C shredded coconut
1 1/2 C fresh or frozen strawberries, chopped
Topping:
1/4 C white sugar
1/2 tsp cinnamon
1 TBSP shredded coconut
In a large bowl, combine oatmeal and yogurt and let soak at least 30 minutes. Meanwhile, in a small bowl mix flour, salt, baking soda, and baking powder. In separate bowl mix oil, brown sugar, egg, and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten. Gently fold in strawberries.
Grease muffin tins or line with paper liners. Spoon mixture into tins, filling about 3/4 full (should make about 18 muffins). In a small bowl, mix together topping ingredients and sprinkle on top of each muffin.
Bake at 400 degrees for 20-25 minutes.
1 C oatmeal
1 C plain yogurt
1 C flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 C canola oil
2/3 C brown sugar
1 egg
1/2 C shredded coconut
1 1/2 C fresh or frozen strawberries, chopped
Topping:
1/4 C white sugar
1/2 tsp cinnamon
1 TBSP shredded coconut
In a large bowl, combine oatmeal and yogurt and let soak at least 30 minutes. Meanwhile, in a small bowl mix flour, salt, baking soda, and baking powder. In separate bowl mix oil, brown sugar, egg, and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten. Gently fold in strawberries.
Grease muffin tins or line with paper liners. Spoon mixture into tins, filling about 3/4 full (should make about 18 muffins). In a small bowl, mix together topping ingredients and sprinkle on top of each muffin.
Bake at 400 degrees for 20-25 minutes.
Tuesday, April 15, 2008
Date and Nut Truffles!
nuts of choice - walnuts are my fave - soaked for 8-10 hours
dates
This is the easiest recipe ever. Blend up the nuts. Blend up the dates. Mush them all together in a big bowl. (If you're feeling a little lazy you can use tahini or nut butter instead of fresh nuts.) With your hands, scoop out some of the date-nut mixture and roll it into a cute little ball. Then, to be extra fancy, roll the ball in the coating of your choice - cocoa powder, coconut, sesame seeds, whatever! You can even get all nouveau and roll them in crazy stuff like curry powder. Anything goes! Enjoy.
dates
This is the easiest recipe ever. Blend up the nuts. Blend up the dates. Mush them all together in a big bowl. (If you're feeling a little lazy you can use tahini or nut butter instead of fresh nuts.) With your hands, scoop out some of the date-nut mixture and roll it into a cute little ball. Then, to be extra fancy, roll the ball in the coating of your choice - cocoa powder, coconut, sesame seeds, whatever! You can even get all nouveau and roll them in crazy stuff like curry powder. Anything goes! Enjoy.
Saturday, December 8, 2007
Scrumptious and healthy (sort of) almond cookies
This makes a pretty small batch, but almond flour is expensive.
Ingredients
2 cups almond flour
1/6 cup butter
1/4 teaspoon vanilla
1/4 cup agave syrup (you could use honey or golden syrup instead)
1 egg
1/4 cup coconut flakes
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon almond butter (or you could try peanut butter)
1/4 cup flax seeds (you could leave this out, but it gives it extra protein and a little texture)
xtras
raspberry jam and chocolate chips
Preheat oven to 350F.
Mix flour and butter (i used my hands to get it smooth). Add in everything else.
Use a teaspoon to make 1inch balls and lay them on a cookie sheet. Start them baking for 3-5 minutes, then take them out and either flatten them with a fork or i put a little dent in some and filled it with raspberry jam/a chocolate chip. let them bake for another 8-10 mins...Until just a little brown on the outside.
Let cool. Devour.
Ingredients
2 cups almond flour
1/6 cup butter
1/4 teaspoon vanilla
1/4 cup agave syrup (you could use honey or golden syrup instead)
1 egg
1/4 cup coconut flakes
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 tablespoon almond butter (or you could try peanut butter)
1/4 cup flax seeds (you could leave this out, but it gives it extra protein and a little texture)
xtras
raspberry jam and chocolate chips
Preheat oven to 350F.
Mix flour and butter (i used my hands to get it smooth). Add in everything else.
Use a teaspoon to make 1inch balls and lay them on a cookie sheet. Start them baking for 3-5 minutes, then take them out and either flatten them with a fork or i put a little dent in some and filled it with raspberry jam/a chocolate chip. let them bake for another 8-10 mins...Until just a little brown on the outside.
Let cool. Devour.
Thursday, October 11, 2007
Pineapple Ginger Upside-down Cake
Okay, here's another adaptation of a recipe I found online (because we all know how I can't just follow directions...). It came out tasting like some amazing cross between dense molassesy gingerbread and pineapple cake. Awesome awesome awesome - this dessert is so worth the calories.
Ingredients:
Topping
1/4 C (1/2 stick) unsalted butter
2/3 C (packed) brown sugar
1 small pineapple, peeled, cored, and sliced
Cake
1 1/2 C all purpose flour
1/2 C oats
1 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3/4 C molasses
1/2 C (packed) brown sugar
1/2 C (1 stick) unsalted butter, melted
2 large eggs
2 TBSP fresh grated ginger root
1 tsp vanilla extract
3/4 C whole milk or soy milk
Preparation
Preheat oven to 350 degrees. Melt 1/4 cup butter in 10-inch heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple slices close together in concentric circles over sugar mixture in skillet (we ended up with two layers of pineapple).
Sift dry ingredients into medium sized bowl. Using electric mixer, beat molasses, brown sugar, melted butter, grated ginger, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then milk, then remaining half of dry ingredients, beating until well blended after each addition. Spread batter evenly over pineapple in skillet.
Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around edge to loosen cake. Place platter over cake in skillet and invert cake onto platter. Cool at least 20 minutes. Serve warm by itself, or with fresh whipped cream or vanilla ice cream.
Ingredients:
Topping
1/4 C (1/2 stick) unsalted butter
2/3 C (packed) brown sugar
1 small pineapple, peeled, cored, and sliced
Cake
1 1/2 C all purpose flour
1/2 C oats
1 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3/4 C molasses
1/2 C (packed) brown sugar
1/2 C (1 stick) unsalted butter, melted
2 large eggs
2 TBSP fresh grated ginger root
1 tsp vanilla extract
3/4 C whole milk or soy milk
Preparation
Preheat oven to 350 degrees. Melt 1/4 cup butter in 10-inch heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple slices close together in concentric circles over sugar mixture in skillet (we ended up with two layers of pineapple).
Sift dry ingredients into medium sized bowl. Using electric mixer, beat molasses, brown sugar, melted butter, grated ginger, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then milk, then remaining half of dry ingredients, beating until well blended after each addition. Spread batter evenly over pineapple in skillet.
Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around edge to loosen cake. Place platter over cake in skillet and invert cake onto platter. Cool at least 20 minutes. Serve warm by itself, or with fresh whipped cream or vanilla ice cream.
Tuesday, September 25, 2007
Chocolate Beet Brownies
I haven't tried these yet...but I'm totally going to! Delightful!!
Ingredients:
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets, pureed
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Ingredients:
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets, pureed
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Saturday, September 15, 2007
Banana Oatmeal Sunflower Chocolate Chip Cookies
Surprisingly amazing. And you can feel good about eating them because sunflower seeds are superfood. For real. PS - this had a flour typo, but now it's all fixed up and ready to rock...enjoy!
Ingredients:
1/2 cup oil
1 1/4 cups flour
1/2 cup oats (the quick cook kind)
2 medium bananas
1 cup sunflower seeds
1/2 cup sugar
1 tsp baking soda
1 cup chocolate (or dark chocolate!) chips
Preheat oven to 350 degrees. Peel and mash bananas. In large bowl beat oil, bananas, and sugar. Mix flour and oats with sunflower seeds and baking soda. Add dry ingredients to bananas and stir until thoroughly mixed. Add chocolate chips. Drop the dough by rounded tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten cookies a little on sheet (because they won't really spread in the oven). Bake about 15 minutes until edges are golden brown. Makes about 2 dozen cookies.
Ingredients:
1/2 cup oil
1 1/4 cups flour
1/2 cup oats (the quick cook kind)
2 medium bananas
1 cup sunflower seeds
1/2 cup sugar
1 tsp baking soda
1 cup chocolate (or dark chocolate!) chips
Preheat oven to 350 degrees. Peel and mash bananas. In large bowl beat oil, bananas, and sugar. Mix flour and oats with sunflower seeds and baking soda. Add dry ingredients to bananas and stir until thoroughly mixed. Add chocolate chips. Drop the dough by rounded tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten cookies a little on sheet (because they won't really spread in the oven). Bake about 15 minutes until edges are golden brown. Makes about 2 dozen cookies.
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