I’ve been on a health kick lately, after weeks of Vacation Gorging. Now that school is starting up again in 2 weeks, and suntanning season is quickly approaching, I thought it appropriate to sneak in 1-2 heart healthy meals a day. I was inspired by these cookies from the Burlap Bag, which are delicious in their own right. However, I’ve added an egg for some good ol’ free-range protein; this results in a more cake-like texture that stays moist for longer. The add-ins like coconut, raisin and allspice are born from both my preferences and what was available in my pantry; feel free, however, to switch them up in whatever way you like. Yogurt chips, for example, or cacao nibs even. A bit of orange zest and chopped pecans never hurt anyone, either! The combinations are numerous, so do have fun with them! :) These cookies were hearty, moist, with a distinct banana flavour at first that eventually gave way to a tingle of allspice and sweet burst of raisin. The bitterness of the chocolate helped add another dimension! These oatmeal cakes (called as such because they adopt a tender characteristic like cake rather than a chewy crunchy texture like cookies) deserve an A+ in my books, and not just because they’re terribly good for you! Give ’em a go!
Heart Healthy Oatmeal Cakes with Raisin, Coconut, Banana and Dark Chocolate
Yield 4 Cookies
1 small banana, overripe
1 whole egg
scant 1 cup quick oats, add more accordingly (go for the gluten-free brands, such as Bob’s Red Mill or perhaps one of your local harvest companies)
2 tablespoons raisins
1.5 tablespoons shredded coconut flakes
1/4 teaspoon allspice, ground
1/4 teaspoon pure vanilla
4 squares 70% dark chocolate, for topping
1. Preheat the oven to 375 degrees F/190 degrees C.
2. Using a fork, mash the banana well. Whisk in the egg until combined. Lastly, measure in the quick oats and remaining ingredients (except the chocolate) and stir all together. It is better to spoon in the quick oats a bit at a time because every banana and egg is of a different amount and thus the liquid ratio may be less or more each time you make this.
3. Scoop the batter onto a parchment lined baking sheet and press down with your fingers. Top with the squares of chocolate and bake for 11-15 minutes, or until the bottom and edges are slightly browned and the batter is no longer wet-looking or jiggly.
4. Cool on a metal rack until room temperature.
Then serve, preferably with a ginormous glass of milk or cup of Jo!