Wk 4: Chocolate Oatmeal Cookies

These are no-bake cookies from a recipe in Sam's math book that we tweaked to make it healthy. We froze them and they were simply delish!

Wk 3: Delicious Bread

I'm playing catch-up as we're two recipes behind. Not quite sure how that happened but I'm ready to catch up. All the more fun!

Here is the recipe to our latest creation:

Vegan Chocolate Banana Zucchini Bread

Yields 1 Loaf

1 1/2 cups whole wheat flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder

2 tablespoons ground flax seeds
6 tablespoons warm water

1/2 cup agave syrup
1/2 cup olive oil
1 cup mashed bananas (2 large bananas)
1 cup zucchini, grated

Preheat oven to 350 degrees. Grease or line loaf tin with parchment paper.

In a large bowl, combine ground flax seeds with warm water. Let stand until it becomes like gel, about 10 minutes.

Sift together flour, baking powder, baking soda, salt and cocoa powder. Set aside.

When flax seed water mixture has combined, whisk in agave syrup, olive oil and mashed bananas. Combine dry ingredients with wet ingredients. Stir in the grated zucchinis.

Pour batter into prepared loaf tin. Bake for about 45 minutes or until toothpick comes out clean. Let cool in the tin for 10 minutes. Then take out and let cool completely on rack.