Monday, June 24th

The transition from winter to spring requires a transition in baking as ingredients stored form the winter run out and new things become available! For example, I grew a LOT of squash last year and just used up the last of it in my 100th iteration of pumpkin breads and cookies. So in feeding my own sweet tooth I came up with a nutritious treat that basically uses whatever you have left over in your larder! They are a version of oatmeal raisin cookies and inspired by Vegan cook, Isa Chandra Moskowitz from her book “Isa does it”. While Isa does the vegan thing exceptionally well, she is certainly not afraid of refined flour or sugar. And good for her. However, given that my personal interest is in “whole foods baking”, creating treats from unprocessed grains and whole fruits and vegetables, I’ve taken some liberties with Isa’s recipe to make an awesome cookies that happens to also be low in sugar and fats, nutritious and pretty delicious.

Download/Print Recipe Here


1/4 cup unrefined, organic grapeseed or olive oil

1/4 cup unrefined cane sugar or date sugar

1 Tbsp maple syrup

1/4 cup mashed banana (as ripe as possible!)

1 Tbsp ground flax seed

1 tsp vanilla essence (not the fake stuff)

1/2 cup whole or (best) sprouted spelt flour

1/2 tsp baking soda (aluminum-free)

1/2 tsp cinnamon

1/4 tsp unrefined salt

1 1/2 cups whole rolled oats (not quick oats! it won’t work the same)

1/4 cup dried cranberries

1/4 cup raisins

1/4 cup pumpkin seeds or your favourite nuts


  1. Preheat oven to 350 degrees F and prepare baking trays with some kind of lining (baking mats or paper).
  2. To a mixing bowl, add the oil, sugar, syrup, banana, vanilla and flax seed and whisk vigorously (like you’re whisking eggs!! It should be well mixed).
  3. Sift together the flour, cinnamon and baking soda and salt and mix gently into the wet mixture. Mix just until no flour is visible.
  4. Add the “inclusions” (the extra tasty bits: raisins, dried cranberries, seeds/nuts) and mix gently until evenly distributed.
  5. Using a small cookie scooper or tablespoon ( you can make these as big or small as you like) and “plop” (technical term) onto the baking trays. These won’t spread so you can put then about 1/4 inch apart. Now, with slightly wet fingers, press each cookies gently to flatten slightly and shape. See picture.
  6. Bake for about 12 minutes but check after 10. They should be golden. Now EAT!

*Of course you can increase the sugar and add white or whole wheat flour if you wish;  substitute the banana for apple sauce and add any incisions you like! Peanuts and chocolate chips would be good. Enjoy




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