Terry’s Banana Coconut Chocolate Chip Cookies

chocochipcookiesFinally a cookie recipe that is wheat-free and uses up overripe bananas. Maple syrup adds sweetness instead of refined sugar from Terry Walters, author of Clean Food.

2 bananas, mashed
1⁄4 cup canola oil
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet dark chocolate chips

Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies

(Copyright 2009 Sterling Publishing, Co., Inc.)

Terry talks about Eating Clean on Bloom Talk Radio

Lemon Dijon Salad Dressing

February 24, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1434I love this dressing and have been making it for years, as long as my brother Ken can remember who dubbed it “Barb’s famous Dijon dressing.”

Creamy from Dijon mustard without using heavy mayo’s. You can substitute apple cider vinegar but I’m partial to the the lemony taste. Drizzle this dressing on most any salad.

1/4 cup lemon juice
2 tablespoons Dijon mustard
1/2 cup Extra-virgin olive oil

In a glass jar with a lid - I save old Dijon mustard jars - add the lemon juice and mustard. Put the lid on and shake vigorously to mix thoroughly. Add olive oil so that the dressing is 1 part juice and 2 parts oil. With lid on, shake vigorously again till mixed throughly and a creamy consistency. Refrigerate any unused dressing in the same jar and shake before each use.

Note: I don’t add salt or pepper to the dressing but “salt the salad” before I put on dressing. Complete with freshly ground pepper.