I woke up very early this morning to get to work for a 7AM conference call; living in a time zone hours behind the rest of the world is a pain sometimes.
I still wish I were an early riser though; just before 8, I saw the sun shimmer and glow, bursting its way onto the morning sky, and thought â€œso thatâ€™s what sunrise looks likeâ€ I couldnâ€™t remember the last time Iâ€™d seen a sunrise, It looked so yellow and dramatic.
Speaking of meetingsâ€¦ we usually have team meetings on Mondays at my place of work.
We take turns chairing these meetings, and whoeverâ€™s turn it is to chair is supposed to bring treats â€“ usually muffins, bagels and the sort.
And for as long as Iâ€™ve been there, like clockwork I’ve always brought banana bread!
This isnâ€™t because I love banana bread, or that I make killer banana bread; on the contrary, I donâ€™t make it â€“ I buy it from Capers and itâ€™s easy.
Whenever it â€˜s been my Monday to chair, Iâ€™d pop into Capers on Sunday night and pick up a loaf of banana bread, or better yet beg someone to get it for me.
Iâ€™ve literally been this lazy for years â€“ until last month.
Maybe it was the excitement of the season but it suddenly seemed ridiculously boring to do yet another store-bought banana bread.
Perhaps I was in festive baking mood, I thought about the oatmeal coconut and almond cookies I made for the half-marathon and figured itâ€™ll make a pleasant morning snack
This time I opted to add pomegranate molasses. Iâ€™ve been on a pomegranate molasses kick lately; I put it in everything for that sour tart taste.
Oatmeal Coconut and Almond Cookies w/ Pomegranate Molasses
- Â¼ cup butter
- Â¼ cup turbinado sugar
- 1 medium banana, mashed
- 2 tablespoon pomegranate molasses
- 1 teaspoon vanilla
- 3-4 tablespoons nut milk
- 1 cup rolled oats
- 1 Â¼ cup whole wheat pastry flour (regular whole wheat flour works too)
- 1 scant teaspoon baking soda
- Â½ cup unsweetened shredded coconut
- Â½ cup sliced almonds
- Â¼ teaspoon of salt
- Â½ teaspoon of nutmeg (optional)
- Preheat oven to 350 F.
- Line cookie sheets with parchment paper and set aside.
- In a mixing bowl, cream butter and sugar with an electric mixer until light and fluffy
- Add banana, molasses, milk and vanilla and mix well
- Add the dry ingredients (the remaining ingredients) and mix well with a spatula.
- The dough should stick together, depending on the kind of flour you use; you may need to add a few tablespoons of milk or flour (until cookie dough consistency is reached)
- Place spoonfuls of cookies 2 inches apart and flatten slightly with a fork
- Bake for 10 â€“ 15 minutes or until they begin to brown around the edges.
- Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.