This month, Recipe Redux members were asked to share a story of classic cookware, as well as a recipe to go along with it. A thousand food memories and stories rushed into my mind. My childhood memories with food are just some of the reasons I have chosen this food-focused path to become a dietitian. There's a lot of love that goes into cooking, especially when you cook with others.
One of my fondest memories involves the simplest cookware of all, a mixing spoon. When I was young, my mom, twin sister, Brittany, and I would bake all the time - brownies, cakes, cookies, etc. The colorful Pillsbury Funfetti cake was always the most popular choice. Together, we would follow the recipe directions word for word. Brittany and I would fight over who got to mix the batter or dough. Once our concoction was placed in the oven, things really got heated over who got to lick the spoon. So, my mom would jump in and assign one of us to the spoon and the other to the bowl. This made us both very, very happy.
And now for a recipe that requires the beloved, mixing spoon.
Coconut Cashew Cookies
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Ingredients:
2 cups oat flour
1/2 cup rolled oats
1 cup cashew pieces
1 egg
1/2 cup unsweetened coconut flakes
1/2 cup milk (skim, soy, coconut, almond)
1/8 cup extra virgin olive oil
4 tablespoons maple syrup
1 tsp cinnamon
1 tsp baking powder
Directions:
1. Preheat oven to 350 degrees. Coat a baking pan with oil.
2. In a large mixing bowl, combine all dry ingredients: flour, oats, cashews, coconut, cinnamon, and baking powder.
3. Add the milk, egg, oil, and maple syrup to the bowl. Mix well.
4. Portion 1-2 inch balls of dough onto a baking sheet.
5. Place in the oven for 25 minutes.
Makes 12 Cookies
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