‘Bubbie’s Gone Bananas’ Oatmeal Cookies

These cookies are one of my five-year old’s favorites.

His Bubbie (Grandma in Yiddish) always makes a special batch of oatmeal cookies for him when she comes to visit. No matter how many times I make the same cookies, they are still called Bubbie’s Cookies. I thought I would try some banana in them to make them even more moist. They are delicious and since they are a derivative of my mother’s recipe I thought I would have a little fun with the name. I am sure she will appreciate the tribute to her!

One of the ingredients in this recipe is Amazake. If you have never tried Amazake… Oh, what you have been missing! It is a milkshake that is made from brown rice and is actually good for you. It is gluten-free, high in fiber, protein, complex carbohydrates, as well as the B vitamins niacin and thiamin, and is low in fat. Amazake has an abundance of active enzymes that pre-digest proteins, fats, and complex carbohydrates into simple amino acids, fatty acids, and simple sweet sugars. We purchase our Amazake at Mom’s Organic Market in the refrigerator section. To find Grainaissance Amazake in your area or to print out a coupon click here.

These cookies are so healthy that we sometimes eat a few for breakfast. Enjoy!


1½  cups of whole wheat pastry flour

1½ cups of rolled oats

¼ teaspoon sea salt

2 tablespoons of almond butter (optional)

1 cup of almond shake amazake (we use the Grainaissance brand)

3 tablespoons of canola oil

¾ cup of brown rice syrup

1 teaspoon pure vanilla extract

2 whole ripe bananas


1. Preheat your oven to 375° F and lightly coat a baking sheet with a canola baking spray.
2. Combine the flour, oats, and salt in a large sized bowl. Stir well.
3. In a separate bowl, combine the oil, rice syrup, bananas, almond butter, amazake, and vanilla. Whisk thoroughly.
4. Combine the dry and wet ingredients, folding them together.
5. Take a cloth towel and cover the bowl and set aside for at least an hour. This process allows the cookies to rise.
6. Place teaspoonfuls of the cookie dough onto the baking sheet.
7. Bake at 375° F for 15 to 20 minutes being careful not to overcook. It is better to under bake than to over bake with this cookie recipe. You want them to be slightly golden around the edges and chewy when eaten.

This recipe yields 2 dozen cookies.

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“Wake Me Up Before I Go-Go” Oatmeal

This is the perfect breakfast treat. It has a little bit of ginger that helps you wake up in the morning… and we can all use that, right?

A big plus is that it is easy to prepare. I usually make this the evening before and stick it in the oven to bake before I start my morning flurry of preparations for the day. My son also loves it so I know that he will head off to school with a full belly when I make it.

A quick note on the benefits of ginger. It has been used in Eastern Medicine for over 2,000 years to aid in digestion and treat for upset stomach and nausea. Ginger has also been used to help everything from the common cold to headaches and painful menstrual cramps. All this and it tastes good too.


2 cups of old fashioned oats*

1 ¼ cup pumpkin puree

1 ½ cup soy milk

3 tablespoons maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

¾ teaspoon grated ginger

½ teaspoon of salt

2 tablespoons Earth Balance buttery spread, softened

* Let us turn you onto a great find! We order Christine and Rob’s Old Fashioned Oatmeal from their online store at www.christineandrobs.com. Try it! You will be surprised what a difference this product will make.


1. Preheat your oven to 375° F and spray four individual ramekins with a canola baking spray.
2. Combine the oats, salt and cinnamon in a medium sized bowl. Stir well.
3. In a separate bowl, combine the vanilla, buttery spread, pumpkin puree, maple syrup, ginger and soy milk. Whisk thoroughly.
4. Pour the pumpkin combination into the oats and mix together.
5. Divide the mixture between four individual ramekins (if storing overnight you can stop here and continue in the morning).
6. Place the ramekins in the oven and bake at 375° F for 20 minutes.
7. Cool before serving. Enjoy!

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Chocolate Mousse Pie with Orange Zest

A chocolate dessert that is actually good for you? Believe it! Not only is this chocolate mousse pie delicious, it is also healthy and easy to make.

A word to the newbie vegan baker… don’t be turned off from the tofu ingredient. It adds to the thickness and makes the pie more dense. We use tofu a lot in our dishes. It can be a great substitute for eggs and is full of protein, iron and calcium. Tofu is also low in calories. All good things in our book.


Pie Filling:
10 oz. grain-sweetened chocolate chips (we use the Sunspire brand bought at Whole Foods or Mom’s Organic Market)

1 cup maple syrup

zest and juice of 1 orange

14 oz. extra-firm silken tofu (we use the boxed Mori-Nu brand that isn’t refrigerated bought at Whole Foods or Mom’s Organic Market)

Pie Crust:
Adapted from Mi-Del graham cracker box

1 (8-ounce) sleeve Mi-Del Graham crackers (about 25 crackers)

5 tablespoons Earth Balance buttery spread, melted

2 tablespoons maple syrup

2 teaspoons vanilla extract

Pinch salt


1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. To make the pie crust:  In a food processor, pulse the graham crackers and salt until finely ground. Transfer the mixture to a bowl. Stir in the butter, syrup and vanilla. The mixture should resemble wet sand. Press the crust evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust until lightly colored and dry to the touch, about 15 minutes. Cool completely before filling.
3. While waiting for the crust to cool, start making the pie filling by melting chocolate chips in a double-broiler.
4. Drain the tofu and blend in food processor thoroughly
5. Add chocolate to blended tofu and mix well
6. Zest and squeeze juice from one orange. Place the zest and orange juice in separate bowls.
7. Add ¾ of zest to mixture (save ¼ of zest for top of completed pie)
8. Add juice to mixture and blend
9. Add 1 cup of maple syrup
10. Pour into pie crust
11. Sprinkle remaining orange zest
12. Place completed pie into refrigerator for about 1 hour until firm to the touch

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