People. These breakfast cookies are KILLER. I’ve already made them three times. They make 12 cookies and I put them in little sandwich ziplock bags and freeze them. Then I just pull one out the night before and in the morning, breakfast is ready! They are SO healthy and DELICIOUS! Try them!
In this chapter Shauna talks about when they realized her husband couldn’t tolerate gluten. She shares that she used to struggle with people having different dietary limitations. It is frustrating to try to fit a meal into everyone’s requirements: dairy-free, gluten-free, etc. (Lindsay) But she came to a realization that in the same way she wouldn’t deny anyone the medicine that would heal them, she also could not deny them the foods that bring healing.
I love this quote: “The heart of hospitality is about creating space for someone to feel seen and heard and loved. It’s about declaring your table a safe zone, a place of warmth and nourishment. Part of that, then, is honoring the way God made our bodies, and feeding them in the ways they need to be fed.”
3 large ripe bananas, well mashed (about 1 1/2 cups) *
1/4 C coconut oil, warmed just a little so it isn’t solid
1 t vanilla
2 C rolled oats
2/3 C almond meal
1/2 t sea salt
1 t baking powder
2/3 C shredded coconut
1/2 C chopped walnuts
1/4 C chocolate chips
1 t cinnamon (optional)
* One time I used 1 mashed banana and 1 can of pumpkin puree and added pumpkin spice seasoning for a fall treat and they worked out great!
In a large bowl, mash the bananas with a fork, then add in coconut, oil and vanilla.
Add the oats, amend meal, salt, and baking powder, and stir until combined. Add the coconut, walnuts, and chocolate chips, and stir again.
Form the dough into 12 balls (I use my ice cream scoop) on a parchment-lined baking sheet and flatten them a little bit. (I always forget to flatten, but they work fine anyway) Bake at 350 degrees for 14-16 minutes.