Banana Chocolate Chip Mookies

Ingredients:
2 cups freshly ground flour
1 cup oats
1 tsp baking soda
2 tsp baking powder
1/3 cup coconut oil- melted
2 bananas- smashed
1 egg (optional)
1/4-1/3 cup mini chocolate chips or carob chips (or dried fruit)
1/4 cup natural sugar (optional)

Directions:
Preheat oven to 350. Smash bananas on a plate until they are thoroughly combined.  Place all ingredients into a mixing bowl and stir until mixed well.  Place spoonfuls on a baking sheet.  Bake for 12 minutes.

I usually do not put added sugar in them.  The bananas and chocolate chips give them a sweet taste.  If you are used to eating foods sweet, you might enjoy a little additional sugar.  You could replace the chocolate chips with dried fruit as well!

We call these mookies (muffin cookies) since they are soft like a muffin but shaped like a cookie!

Veggie Chili

Ingredients:

16 ounces black beans - cooked

16 ounces red beans - cooked

16 ounces pinto beans - cooked

32 ounces tomatoes (I used ones I had canned this summer)

8 ounces tomato paste

1 package of Quorn cumbles (meat substitute)

1 green bell pepper chopped

1 red bell pepper chopped

2 stalks celery chopped

1 large onion chopped

4 cloves of garlic minced

1 tsp oregano

1 T basil 

salt, pepper, and chili powder to taste

Combine all ingredients into a large stock pot.  Bring to a boil.  Simmer for 20-30 minutes.  

Tips - I soak and cook my beans.  It is more cost effective, healthier, and more environmentally efficient  (without the cans to throw away!).  I typically cook a pot of beans every 10 days or so.  I freeze what we have leftover and use them later.  They are great to keep in the freezer to be used in recipes!

If you don't have one of these ingredients, substitute with something else!  Get creative!

Cranberry Harvest Muffins

Ingredients:
3 cups whole grain flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t ginger
1-2 t cinnamon
1 1/4 cups almond milk
1/4 cup coconut oil - melted
1/2 cup soft fruit (figs, cooked pears, bananas, etc)
1/2 cup sugar
1/2 cup cranberries
1/2 cup nuts (optional)



Directions:
In a mixing bowl, put flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until ingredients are combined. Make a well (hole) in the middle of the flour mixture and add the other ingredients. Stir gently until combined. Place in muffin tins. Bake for 18 minutes on 350.

Note- I grated fresh ginger instead of using powdered. I had sliced pears I had put in jars a few weeks ago, so I used those. (I chopped them up.) You could use fresh cranberries when they are in season as well!  These will freeze well, so you can double the recipe and have them later, too!

I used freshly ground soft white wheat flour.  We have a Nutrimill grain grinder and order our whole grain from a local health food store!  You can also purchase whole grain flours at a local store already ground.