Carrie Fehr

Kitchen Garden Food

Tag: desserts

Banana Oatmeal Cookies

Banana Oat Cookie

Since quarantine began, I get all of my food delivered to my home. Going to the local produce market, or bakery for a fresh baguette feels like a luxury now. My car has not moved for 8 weeks. And to be honest, I’m OK with it. But these tough times have me examining everything, especially all potential sources of food in my pantry. Careful meal planning is essential right now and a new relationship with my kitchen is beginning to emerge.

Before quarantine life, my freezer was a cold and lonely place, except for the occasional pint of ice-cream, it was mostly a vessel reserved for ice. Now, it’s a winter wonderland of possibilities with frozen assets to nourish me in-between deliveries. Pas mal as they say in French.

Cooking in quarantine has been an interesting journey. For instance, rather than send vegetable scraps straight to the compost bin, I collect and save them like a prize in a freezer bag for broth that will eventually land into a pan as a flavor booster for risotto, stir-fry, or sauce. My reward brings me comfort and satisfaction.

New discoveries in the kitchen, sparked by lockdown, have truly become a blessing. This Banana Oatmeal cookie recipe counts as one of them. It highlights how baking doesn’t have to be complicated. No flour, no eggs, no dairy. No problem! Plus, the starring humble ingredients are most likely found in your quarantine pantry. Voilà!

Easy. To. Prepare. These cookies are on the cooling rack and ready to eat in less than 15 minutes. This recipe is easy enough for young kids to make by themselves. Simple set of instructions: Mash bananas. Add oats, and mix together. You’ve got this!

Banana Oatmeal cookies are moist and delicious with just two ingredients, but feel free to add any mix-ins you like to jazz up the flavor combinations. I like chocolate chips, dried fruit, or toasted nuts. Sesame or sunflower seeds would also work, as would coconut.

These healthy cookies are perfect for breakfast, or as an energy booster for those late quarantine afternoons.

Questions? Feel free to leave them in the comment section below. Also, I would love to know what recipes are inspiring you during quarantine?

Banana Oatmeal Cookies

Makes 1 dozen cookies

Ingredients:

2 ripe bananas, mashed

1 ½ cup of oats

Mix-Ins: (Optional) ¼ cup chocolate chips, toasted nuts, coconut, dried fruit such as raisins, dried cranberries, apricots. Vanilla extract.

Directions:

Preheat oven to 350°F and line baking sheet with parchment paper.

In a mixing bowl combine the mashed bananas and rolled oats. Stir in mix-ins, if using.

Using an ice-cream scoop, form tablespoon-sized mounds of dough onto the baking sheets and press the tops down a bit with your fingers, or the back of a spoon.

Place in the preheated oven and bake for 12-15 minutes, until cookies are lightly browned and set.

Remove from the oven and transfer to a cooling rack.

Mochi Muffins

Mochi Muffin

I love these brown butter mochi muffins! They are quite different from any other muffins out there. When you bite into one, you’re rewarded with its soft, chewy texture and intriguing little burst of flavor that is the best version of mochi I’ve ever eaten. Ringing through them all, is the nutty taste of brown butter, then butterscotch with a resonant intensity of burnt caramel, and finally the crunch of sesame seeds that pop out to startle you. I think it’s safe to say, one batch probably won’t stay around very long, but if you are blessed with some leftover muffins, store in an airtight container at room temperature for up to 2-days.

Brown Butter Mochi Muffins

Makes 1 dozen medium-sized muffins or 2 dozen mini-sized muffins.

Recipe adapted from Brown-Butter Mochi at The New York Times by Samin Nosrat. Inspired by Third Culture Bakery at Berkeley, CA.

Ingredients:

1/4 cup (2 ounces) unsalted butter, plus more for greasing pans

1 13.5-ounce can full-fat coconut milk

1 cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups mochiko sweet rice flour (I use Koda Farms Blue Star Mochiko)

2 teaspoons baking powder

1/2 teaspoon salt

black and toasted white sesame seeds for topping muffins

Directions:

Preheat oven to 350°F

Grease cupcake tins with butter, including the rim around each muffin cup to help remove the muffins after baking.

To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the saucepan occasionally, until the butter turns golden brown and begins to smell nutty. This will take about 5 minutes total, be careful not to let it burn like I did with my first attempt.

Remove from heat, and add coconut milk and brown sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a separate large bowl, whisk together mochiko flour, baking powder and salt. Slowly add the dry ingredients into the milk mixture, and mix until smooth.

Scoop batter into prepared cupcake tin completely filling it to the top. Sprinkle the tops with black and white sesame seeds.

Bake about 45 minutes until they just feel set in the center and the tops are golden brown. If using mini-sized muffin tin bake for about 30 minutes.

Remove from oven and let cool on a wire rack before serving.