While I was in California brunching and making pie over the fourth, my boyfriend was in Wisconsin. Catching fish.
LARGE fish. Like 25 pounders. Large enough fish that their fishing group was able to split three fish between two families of five and Erik returned to Houston bearing four packages of fresh and smoked salmon.
It is some of the most delicious fish I’ve ever tasted. The other night, Erik (who decided to learn how to cook this summer), soaked a chunk of fresh salmon in salt water, baked it, and finished it under the broiler with a mixture of parmesan, lemon and a touch of butter. Served up with sautéed zucchini and spinach. A few days later, we ate some of the smoked stuff chunked on bagels with drippy-yolked fried eggs.
It would be safe to say I approve of Erik’s summer goal.
I don’t know if it’s something in the air, but some other things that have been tasting magically delicious these days include:
- Pie (this show is killing my waistline. I now crave pie of all kinds, all the time.)
- Watermelon (Erik and I took down an entire watermelon last night. The fact that it was labeled “personal watermelon” would have made me feel better had my stomach not felt like the ocean post-consumption.)
- 2% Fage Greek yogurt (I always buy 0% but a recent foray into the 2% reminded me how incredibly LUSCIOUS this stuff is. Doesn’t even require granola. Perfectly ripe summer fruit + this stuff = heaven.)
- Grilled corn (#nowords)
- Melted cheese, in any form (Nachos. Cauliflower pizza. Black bean casseroles. Parmesan scrambled eggs. #addicted)
- White cheddar popcorn (but when does that ever NOT taste delicious? I mean really.)
And, of course, cookies. And since the heat has just barely relented in recent weeks, I’m still relying on my stovetop to fulfill my baking cravings.
These cookies are one of my all-time favorite ways to use up super ripe bananas. My old roommate and I were mildly obsessed with them; I think we made them three times during a two-week time span. They’re lightly sweet, tender, and very bready: basically the quickest vehicle for getting banana bread from your head into your stomach.
But these are even faster, since no oven is required! This batch makes just enough that you can cook them all in about 15 minutes, or two stove batches. Since these are the cookie version of banana bread, you get a maximum amount of those crisp bites of browned edges. They’re vegan and gluten-free, so the batter is a breeze to whip up (no egg division here) and they’re super healthy! Can you say perfect summer cookie?
These healthy cookies taste like bites of banana bread that can easily be made on the stove top. The vegan and gluten-free batter can easily be whipped up in about 5 minutes!
- 1 medium banana, very ripe
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder (GF)
- Tiny pinch salt
- 1 tablespoon flax seed
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil, liquid
- 1/4 cup oat flour (GF)
- 1/4 cup buckwheat flour
- Heaping 1/3 cup rolled oats (GF)
- 1/4 cup semisweet chocolate chips
In a large bowl, mash the bananas. Add the baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, maple syrup, oil and stir until well combined.
Add the flours and rolled oats and stir. It should be wet and sticky, but will thicken in the refrigerator. Fold in the chocolate chips. Cover and refrigerate for 20 minutes (I found the texture to be slightly denser and the edges crisper after chilling the batter, but you can skip the chilling if you wish).
Preheat a pan over medium heat. Do NOT grease the pan; simply plop rounded teaspoons of chilled dough into the pan (space them about two inches apart; I did about five cookies per batch, but with larger pans can do more), lower heat to low and cover with a lid. Let cook for about 6-8 minutes, or until cookies feel firm to the touch. You will be able to smell them when they’re approaching doneness.
Remove from pan and repeat. Future batches may take less time since the pan will already be hot. EAT!
You can sub spelt or all-purpose flour for all or part of the flours indicated in the recipe.
Adapted from here.