First let me start by saying, we do not eat breakfast cookies very often for breakfast. However, there are moments when we will be in a hurry and I’ll make a batch the road. I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast. I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo. For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case. My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.
The base to this recipe is a plantain. If the plantain is green, it is more like a potato when cooking it…hard and lacking taste. As it ripens and becomes brown, it takes on more of a sweet banana taste and texture. The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you. The darker the peel, the sweeter the plantain will be. Plantains are a favorite in our house from chocolate chip cookies to pancakes.
Two things I want to make note on this recipe. First, this recipe is egg free because of the gelatin. However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process. It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool. Second, you will noticed I have listen organic raisins. I pick and choose what I eat organic and there is a reason for everything. I pick organic raisins because they are sulfate free. That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.
How did this recipe get it’s name you are wondering? Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am. This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls. If anything, she provides our gym with motivation/encouragement. I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).
Today is Mrs. King’s birthday and we celebrated it at the gym. Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age! And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal! Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!
I do have a soft spot for sweets and seems my followers do too! So when I get an occasion to bake a cake or make some cupcakes I usually make it happen. This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting. These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes. I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate. As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.
When making the almond butter frosting. Always keep your palm shortening at room temperature. As you whisk, it will break down and blend into the almond butter and maple syrup. If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes. This will cause the frosting to set further and make your piping look much more pretty.
As I’m finalizing up my cinnamon roll recipe, I realized I have never posted my Paleo icing recipe. This has become a staple in our house and in my mind it was posted a long time ago. This being said, sorry for posting it now because it will change your lives for the better!
The ingredients call for soaked cashews. This can occur two ways. One way is to place the cashews in a bowl of water for 8 hours and let them soak. The other way is to place them in boiling water and let them sit for 10 minutes. Is there a taste difference? I would say a slight difference but not enough to fret over. If you have the time and plan ahead, I would recommend soaking them for the day/overnight.
I want to give a small disclaimer, I have only made this recipe in a VitaMix. I would assume it tastes just as amazing. However, I do know my VitaMix makes everything every smooth and creamy if blended.
I use my pork chops with fig compote recipe when life is crazy busy, but I want a good home cooked meal. As I get older, I have found cooking to be a great stress reliever. Even just five minutes in the kitchen helps me to relax. This dish gives me more than five minutes in the kitchen, perhaps ten! However, it is a dish you taste and think I have spent and evening creating it! I love the salty taste from the pork chop paired up with the sweet taste of the figs.
Life just does not slow down around here! I keep sayings, “If only there was another hour in the day”. However, between you and I…I would fill that one hour and want another! I would be like the character in the story “If you give a moose a muffin” because I think I would just keep asking for another hour to go with it! Have a great weekend and enjoy every minute of it!
Life has been crazy, but in a great way! I love summer because it is a time to reconnect with friends. Our weekends have been consumed with creating new memories, lots of laughter and food! It seems when the weekends roll around, we are enjoy breakfast to its fullest! These raspberry waffles taste amazing and are easy to make. I recommend creating this dish when you are hungry for some hearty waffles, and I do not mean this has to only be a morning food item! We have created these waffles for lunch, dinner or an afternoon snack. As you know, simple is my motto!
I tend to not make my waffles too sweet because we top them with maple syrup. If you are going to serve these alone without and maple syrup, I recommend doubling the honey in the recipe. This will help give them more of a sweet savory taste.