AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

I always buy a bundle of bananas at the market, only 1 of 4 of us actually snacks on a banana, which leaves lots of moments of overripe bananas that are too ripe for snacking but perfect for baking. 4 of 4 like the baked goods with the bananas. You’re welcome for my elementary math equation proving it is in fact, worth buying the bananas.

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack. I know when we’ve made them a dozen times, they are worth sharing here, so hope you have bananas ready to go soon (extra extra brown! don’t bother if they are pretty and yellow!). xo

AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

Makes 12

Gluten free, dairy free and honestly, you can skip the egg if you need to and I believe they’ll still hold. I’ve been making these when I have dead bananas, but banana bread feels like too much. A tray of these will be gone before the end of the day and they hold up in a lunch box too.

Nut allergy folks, all-purpose flour is fine. Replace the almond and coconut flours with 1 3/4 cups all-purpose flour. They will look different than what is pictured. The flax does help absorb some extra moisture, and you can pick that up and nearly any supermarket these days.

Recipe riffed from Joy the Baker

2 overripe, medium bananas (about 1 cup)
1 egg
4 Tbsp. coconut oil or warmed butter
1/3 cup light brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
big pinch of salt

1 cup almond flour
1/4 cup old fashioned oats
2 Tbsp. flax meal
3 Tbsp. coconut flour
1/4 tsp. baking soda
1/2 tsp. baking powder

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.

Sara Forte 2022-02-22

After School Banana Chocolate Chip Chunkers

15

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack.

• 2 medium bananas
• 1 egg
• 4 Tbsp. olive oil
• 1/3 cup light brown sugar
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1 cup almond flour
• 1/4 cup old fashioned oats
• 2 Tbsp. flax meal
• 3 Tbsp. coconut flour

125 calories9 grams fat1 grams satFat0 grams transFat10 grams carbohydrate5 grams sugar2 grams fiber8 grams netCarbs3 grams protein

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.

PT15M

PT15M

PT1H

American

Snack

snack, chocolate, gluten free, dairy free, kid friendly, lunchbox

COCONUT + ALMOND FLOUR PANCAKES

I was skimming a goop article last week (I have a love hate with all things goop - I appreciate the health angle, but I don't like that the average advertised clothing article is $480. You had me at hormone balancing but I disconnected with the suggestion of using $50 bath salts). Anyway. I liked the interview in the article and I jotted down this line to remember:

"The goal is to gain greater awareness of yourself on every level: what makes you tick and what makes you sick, what your passion and purpose are, what you want to express in your lifetime, and what makes you most fulfilled" ... "When you wake up to the awareness of who and what you are, you can discover the confidence to live your way, the courage to make choices that serve you best, and the compassion to be kind to yourself along the way—a compassion that inevitably ripples outward to others." - Dr. Frank Lipman

Both Hugh and I are trying to be proactive about growing/changing our businesses this year, and it has begged the question to explore what I actually like doing. I need to make a living, but if I am going to steer my ship towards something, where are we going? I make money in a number of different ways, where can I focus and do better, or perhaps expand? Or do we reroute completely? I think lulls in workflow are good for recalibrating, though honestly, I am mostly just super anxious :)

I listened to a recent One Part Plant podcast with Candice Kumai, and Jessica Murnane, the host, remarked on how confident Candice was, and asked if she came by that naturally. She responded that she believes we all have that in us, that the disclaimers and insecurity are there as masks to cover it up. What are you really good at, and you know it, but you're not making the most of it? How can you pursue those strengths and be a better boss lady, mom, giver, artist, worker, whatever? These questions are tough! But I am asking them. I thought I may find one of you in a similar place, in the midst of a recalibration. 

On food. Maybe you already make your pancakes in a blender, but I swear it makes the thought of making them feel like much less of a project. No clumps, not even a dirty spoon, and I can pour into the pan straight from the blender. These flapjacks (they really are quite thin) below have a decent amount of protein and good fats from the almond meal so they keep me full longer. 

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ALMOND + COCONUT FLOUR PANCAKES

Makes 12 small pancakes

As it goes with gluten free things that don't have any gums in them, these are super tender and delicate. I love them for that, I don't like a heavy baked good first thing in the morning. The trick to getting them to not break on the flip, is letting them cook through more on one side than you would a traditional wheat pancake that goes about 50/50 each side. I cook these about 70% through on the first side, so when I flip, they are pretty strudy and mostly cooked through.  I do not have an egg replacement I can pass on confidently, though I have had decent luck with one medium overripe banana mashed with 2 Tbsp. flaxmeal in their place. However, VERY delicate.

• 3 eggs
• 1/2 cup almond milk or whatever milk you use
• 2 Tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 1 Tbsp. avocado or melted coconut oil or ghee, plus more for cooking
• 1/4 cup coconut flour
• 1 cup almond flour
• 1/4 tsp. cinnamon
• 1/2 tsp. baking powder
• pinch of salt

Into a blender, combine all of the ingredients. Run it until combined, about 30 seconds. This can also be done by hand, mix all the wet ingredients first, then mix in the dry to combine. Let the mixture hydrate for a minute.  Warm a skillet over medium heat. Use ghee or coconut oil to grease the pan. Make small, 3" pancakes. Cook them most of the way on one side, about 2 minutes, flip, and cook for another minute. Transfer to your plate. I like mine with plain coconut yogurt, berries and maple. Garnish as you wish!

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ALMOND MEAL QUICHE WITH SWEET POTATOES, MUSHROOMS + GREENS

There is a recipe for a vegan mushroom tartlet in our first book that I can’t say I make often. How’s that for salesmanship? We used a tofu base for the filling and have this amazing almond meal crust that makes the meal friendly for people with dietary restrictions. I always dream about that crust, tender almond meal with just enough rosemary, so I turned it into a larger quiche-type recipe that fits a little more fluidly into our everyday. Because my kids wake up way too early, they are moody in the morning and seemingly hungry instantly, having things ready saves me from the whining and frustration that I can’t make food appear immediately. Hard boiled eggs, cut fruit, healthy muffins or grainy pancakes that I’ve made in advance help me throw things on their plates quickly so I can enjoy my coffee while it’s still warm. It also makes the moments when I spend time on something with a few more steps, that much more special. Sure, this recipe has a few steps and a couple dirty pans, but once it’s made, it’s truly an all day meal option that feels special. You could really go all sorts of ways with the vegetables in the filling - maybe some asparagus or slow roasted tomatoes with a saltier cheese. 

Here, I am making the crust in the pan, cooling it completely, then moving forward with the filling from there. You’ll want to use a cast-iron or other oven-proof pan (pictured is a greenpan non-stick which is also oven-proof). A traditional pie pan will be great too!

Almond Meal Quiche with Sweet Potatoes, Mushrooms + Greens
Serves 6 / One 12” skillet

For the crust

2 cups almond meal
4 Tbsp. coconut oil or butter
2 Tbsp. fresh rosemary leaves
salt and pepper

For the filling
2 tsp. extra virgin olive oil
8 oz. mushrooms, cleaned and sliced
1 small shallot
5 ounces baby spinach
1 cup leftover roasted sweet potatoes
5 eggs
1/3 cup heavy cream or plain, non-dairy creamer
dash of cayenne
1/2 tsp. each sea salt and pepper
4 oz soft goats cheese
fresh parsley, for garnish

Preheat the oven to 350’.

In a bowl or food processor, combine the almond meal, coconut oil and rosemary, salt and pepper and pulse to combine. The mixture should looks damp. Press it down in an even layer on the bottom of the skillet and up the sides as well as you can. Damp hands helps. Bake for 15 minutes or until it smells a little toasty. Remove to cool completely.

In another skillet, warm the oil. Saute the mushrooms with a pinch of salt and pepper until they begin to brown. Add the shallot, and saute another minute. Add the spinach, turn off the heat and the residual heat will wilt it down. Stir in your roasted sweet potatoes.

Whisk the eggs, cream, cayenne and salt and pepper together very well. get some air up in there. Tip the vegetables into the prepared crust, then the egg mixture over the top. Sprinkle the goat cheese all over the top. Bake 20 minutes until the center is set. Remove to cool for it to set further. Garnish with fresh parsley.

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