Reality check

True confession:  I am no longer shopping all-local.  COVID restrictions have caused me to reconsider my food choices. As much as I support local produce, I have had to shop beyond my 10 mile preference—by a long shot. 

For fresh fruit, I regularly buy local apples and pears, but beyond that, I must opt for what is available and affordable. At first I argued with self, but then there’s the banana situation. I have always been able to justify buying them from other countries because bananas aren’t readily available in US.  Plus, they ship well, arrive in their own thick-skinned wrapper, and supply plenty of much needed potassium.

Then, it was blueberries, a much loved Oregon staple. I struggled at first, but rationalized they were not locally in season. Still, they remain competitively priced and readily available —arriving clean, plump, and juicy from Mexico, Chile, and elsewhere.  Another reality check, and I’ve moved on. 

So, today’s cookie may cause some to freak out —but, consider the Blueberry Banana Cookie!    

Blueberry Banana Cookies

This is the time to use any soft aging banana you may have on hand. These cookies mix up quickly in one bowl with a whisk and spatula. A touch of nutmeg blends beautifully with both the berries and bananas.

Throw in a handful of fresh blueberries and you will have soft cookies peppered with purple pockets. A scoop of quick oats gives fiber, deliciously absorbs any excess berry juice, and contributes to their shelf-life. 

Of course, lacking fresh blueberries, you can always substitute an equal amount fresh nuts, seeds, or chocolate.

Blueberry Banana Cookies

From Banana-Oat Cookies, Counter Cuisine

Ingredients
1 cup AP flour
¾ tsp baking powder
¼ tsp each salt, cinnamon, nutmeg
1 egg, room temperature
½ cup plus 2 Tbsp. brown sugar
1 banana, mashed
2 Tbsp coconut oil, melted or vegetable oil
½ tsp vanilla
 1 cup quick oats
½ cup or more cut up fresh blueberries (or nuts, seeds, fruit, chocolate bits)
1 Tbsp demerara sugar

Instructions
Preheat oven to 375°F.  Line a baking sheet with parchment or silpat, or spray with non-stick spray. 
On waxed paper, combine flour through spices.
In large bowl, combine egg through vanilla.  Stir in the dry ingredients, mixing to just combine. Stir in the oats, plus blueberries.
Drop by tablespoons onto baking sheet. These will not spread much.  If desired flatten tops slightly. Sprinkle with a pinch of demerara sugar. 
Bake for 12-16 minutes, until evenly browned; rotate pan once.  Cool slightly and remove to rack,   Makes 24 cookies

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