Our son is recovering from a spell of influenza, an ear infection, and with our luck, probably a few other things. However, the little guy seems to be in the home stretch. His night-coughing has eased. He has regained the energy to do more than doze off at any given moment. And I am no expert. but you would think that the flu shot should count for something?
Anywaay… I was scheduled to start my first week of work on Monday, the morning after my son started showing symptoms of being sick.
Time, this week, seemed to be on our side. Due to early-outs and late-starts and school cancellations, I was able to guiltlessly spend time at home with my sick baby. On the days school was not canceled, my sister, in her last week of Christmas vacation before returning to college, was able to play nanny in my house. It was wonderfully lucky. My husband and I were spared the misery of hulling an un-well child outside in the negative 60 degree wind-chill. And after work, I was able to come home to healing child in a mismatched outfit with watercolor running out of his nose.
Thanks, little sister.
You would think with all the unanticipated time-off, I would have been a picture of productivity. I had a to-do list the length of my freezer mounted in plain sight along with additional preparations for school. And yet, there is something about a snow-day, something about unanticipated time off that depletes my sense of urgency. For instance, on Thursday (a full snow-day), after I put sick baby down for nap, I took a bath while nibbling bittersweet chocolate. I took a second bath the following morning (a late start and baby still asleep) while drinking two cups of very hot coffee and finishing a book. From where I now sit, the thought of this is shocking. This is something I can never bring myself to do on a Saturday… mind you… anticipated time-off. Halfway through these bath-taking processes I wondered, “…. Who am I ?!”
Now that my son is on the mend, and the winter weather is supposed to regulate, I am both excited for and leery of a promised routine.
I mean, I really enjoyed those baths. There was even one night where my husband and I got lost in Netflix like we used to. It felt like summer in January… in negative 60 degree wind-chill…
I want to wish my Midwest readers well as we all re-enter the time of routine. I hope you all are warm and safe and healthy. And since the weekend is upon us, I though a recipe for a hearty breakfast cookie would be a great way to start.
. . .
I picked up on this recipe after a friend served them to us while we stayed with them for a weekend. This friend also introduced me to Sarah’s blog, My New Roots, from where the recipe originated. I put my own spin on things when I make these cookies, omitting the anise and grating in orange zest, sometimes adding a splash of vanilla, sometimes not. At first I was puzzled by the ingredient list. Why pureed beans and an egg? Can we swap the brown sugar for honey or maple syrup? How about gluten-free flour? I have tried all of these options, all yielding very different results. I would trust Sarah on the original. The listed recipe is a reliably good one. But feel free to tinker around.
Like Sarah, we affectionately call these breakfast cookies “Morning Glories”. They go very well with a cup of coffee or earl gray tea. If you are a toddler, yogurt-dunking is mandatory. Yogurt dunking, and also your new favorite fox cup filled to the brim with water.
Adapted from: My New Roots
Yield 1 to 1 ½ dozen breakfast cookies
- 2 cups rolled oats
- 1 cup whole grain flour (we use spelt)
- 1 tsp. baking powder
- 1 tsp. taking soda
- 1 Tablespoon orange zest
- 1/2 teaspoon sea salt
- 1 15-oz. can white kidney beans, great northern beans or navy beans, rinsed and darined
- 1/4 cup olive oil
- 1 cup firmly packed brown sugar*
- 1 large egg**
- 1/4 cup chopped dates
- 2/3 cups sesame seeds
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
Pulse the oats in a food processor (or blender) until they resemble a very rough flour. Transfer the oats to a large mixing bowl and whisk in the flour, baking powder, baking soda, orange zest and salt.
Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Add dates and pulse a few times until chopped and incorporated. Scrap down the sides of the bowl once or twice along the way.
Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Stir until everything just comes together.
Place the sesames seeds in a bowl. With a tablespoon, scoop out some dough about the size of a golf ball, then roll it into a rough log shape. (Yes, the dough at this point is very wet, but it becomes very easy to handle once coated in sesame seeds.)
Roll the log of dough into the sesame seeds, remembering to dip the ends too. Set each log on the prepared baking sheet and with the palm of your hand flatten the dough just a bit, into a bar shape. You want the bar to be the same thickness all the way through – do not make the ends flatter than the middle. Repeat with the remaining dough, leaving at least an inch or so between each bar – they’ll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
Store in an airtight container for a week, if they keep that long!
*Swapping brown sugar for a natural sweetener, such as maple syrup or honey has yielded, for me, a very messy and wet batter I didn’t like working with. Give it a try if you want!
** I have swapped out the egg for a vegetarian binder such as pumpkin or apple sauce with success.