This must be food week.
This is the second day in a row I felt a need to take a picture of something I made.
I hereby dedicate this week to food.
Ok, I did it again.
Yes I cooked. Well kinda.
Cooking feeds the body while baking nourishes the soul.
This type of psychology is why I will never loose even one pound.
I do ease my conscious by making it so it doesn’t totally clog the intestines.
Yum, that sounds food-ishly delicious.
But seriously, there are little things you can tweak on a recipe that won’t do too much damage. I never buy white flour; I only buy whole-wheat pastry flour. Let me stress the pastry part because it is not as dense and heavy as whole wheat. I do not buy white sugar. I only buy crystallized brown sugar, it takes a little longer to dissolve in tea but the wait is worth not ingesting white poison. (Hey, that was harsh) Brown sugar has trace minerals from the cane. I never use margarine, as it is partially hydrogenated oil, Yuk. Smart butter or organic butter is best.
Here’s a healthier version of an oatmeal cookie.
- 1c (2 sticks) butter, softened
- 1-1/4c brown sugar-not the white kind with caramel coloring added to it
- 2 eggs-free range, no antibiotic
- 1-teaspoon vanilla
- 1-1/2 c ww pastry flour
- 1-teaspoon baking soda
- 1-teaspoon cinnamon
- ½ teaspoon salt
- 3 c old fashion oats-the kind that takes 5 min to cook but don’t cook
- 1 c organic raisins
Heat oven to 350 degrees bake about 13-16 min (golden brown)
Beat together butter and sugar until creamy.
Add eggs and vanilla; beat well
Add combined flour, baking soda, cinnamon and salt; mix well
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
I replaced about ¼ c oatmeal with flax meal to increase the fiber, lignans (antioxidants) and omega-3.