grain free banana cookies

i made these cookies from petite kitchen. to be honest, i am a little undecided on them even though i keep on eating them! bella and kai like them, so that's a success!
i followed the recipe but as for the nuts/seeds/fruit i only added 1/4 cup of pumpkin seeds and 1/4 cup of dairy free chocolate chips. i also mixed them with my braun handmixer instead of the food processor. i was not sure if they would bake into a solid cookie, but they did! they are gluten and dairy free. give them a try and let me know what you think.

cookie in one hand, a ball in the other. classic kai kai.

2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract

Preheat the oven to 180°C and line two baking trays with baking paper.

In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth.  Fold in the remaining ingredients until combined. 

Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside.  Leave to cool.

Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.

2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract

Preheat the oven to 180°C and line two baking trays with baking paper.

In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth.  Fold in the remaining ingredients until combined. 

Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside.  Leave to cool.

Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf

2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract

Preheat the oven to 180°C and line two baking trays with baking paper.

In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth.  Fold in the remaining ingredients until combined. 

Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside.  Leave to cool.

Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf

29/52

we have had such wonderful weather since the heat wave subsided and have spent many hours outdoors.
this week i was inspired by nature. here is to another week with Che and Fidel.

Aidan: taken on the I-phone in the park by his papa's house. i love the sky in the background.
Bella: so happy to get the trampoline all to herself. we had a fabulous time at a friend's birthday party in the country.
Kai: wandering about, as he often does. this time under this amazing willow tree.

garlic time...

here are this season's garlic. can't wait to taste them.

28/52

we have been experiencing a terrible heat wave here in toronto. our house hit 30C/87F. i could not take it anymore. we drove almost 2 hours to our sister-in-law's farm to escape the heat, have a swim and let cousin's play. we had a great time and then the storm swept thru putting off our swim with much disappointment. with the storm came cool air and beautiful rainbows. all was better.

another week with che and fidel

aidan: "stop taking pictures of me"
bella: all ready for her swim and sad eyes to follow when told, not today
kai: pacing about in this beautiful farmhouse

no bake energy balls

i was running a group program and one of the participants made these no bake energy balls. they were delicious! i recently made a batch and gave some to a good friend who had a premature baby. nothing better than to drop off delicious and healthy snacks to a new mama! and oatmeal helps to increase breastmilk. perfect!

all rolled up

 look at that precious hand.

No Bake Energy Balls (makes 18-20)
1 cup steel cut oats
1/2 cup nut butter (peanut, almond etc..)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseeds
1/2 cup mini chocolate chips (optional)
1 tsp. vanilla
Mix everything in a medium bowl until well mixed. let chill in the fridge for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight conatiner. Keeps for 1 week.

27/52

bella has been asking daily to go to dufferin grove park. we finally made it. i seem to forget how amazing this park is. i even brought my digital SLR, only to discover the battery was dead. So Iphone pictures it is, this week. Another week with Che and Fidel

Aidan: climbing the monkey bars, solo
Bella: happily playing at the park. she looks like a teenager.
Kai: i loved both of these. his peek a boo smile and his constant walking. i call him 'the pacer'
all three together. a rarity