by Terry Walters
Finally, a recipe for those overripe bananas other than banana bread! Gluten is the protein in wheat that is quite sticky and helps hold baked goods together. In this wheat-free recipe, bananas bind the ingredients and also add significant sweetness so that only a small amount of maple syrup is needed.
2 bananas, mashed
1⁄4 cup virgin coconut oil, melted
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 or 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 1 1⁄2 dozen cookies
Upcoming Programs at Copper Beech Institute
Course with Brandon Nappi
Wednesdays, April 11, 2018 - June 13, 2018
Built upon the core contemplative values of Copper Beech Institute, Living Presence provides an experiential course of study and practice to cultivate equanimity, healing and resilience.
With Miranda Chapman and Sandrine Harris
Saturday, May 26, 2018, 7-8:30 p.m.
With spaces of guided facilitation and structured play, as well as periods of freedom and deep listening, we will explore what it means to fully inhabit our bodies, outside of a specific form of movement.
Weekend Retreat with Mark Nepo
June 8–10, 2018
Through poetry, story, journaling and dialogue, Mark will guide participants into conversation with their own gifts and their own wisdom inspired by his new book of poetry, “The Way Under the Way.”