For those of us who eat even a little bit differently (whether by allergy, sensitivity, or choice) this time of the year can be tricky.
Not because we feel left out. And not because of the "temptations" around us. (After a while, delicious things that make you sick just aren't so delicious anymore.)
It's really just about awkwardness. In the flurry of dinners and parties and food gifting that is December, it can be hard to navigate and not offend. "Oh thank you… what's in this?" just never comes out quite right.
Luckily, the lovely ladies of the Boston Food Swap have removed the awkward for us. When you purchase your ticket for this Sunday's cookie swap, you can select whether your recipe is nut free, gluten free or vegan.
Even if only by happy accident, noting whether your cookies are without nuts, wheat, eggs or dairy will make them all the more swappable. And that's a good thing for everyone.
I hope to see and swap with you on Sunday.
One Small Patch
- 3 ripe bananas
- 1/2 cup almond butter
- 1 teaspoon maple extract
- 2 Tablespoons agave nectar
- 1 Tablespoon coconut oil
- 2 1/2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon coarse sea salt
- 1 cup chocolate chips
Preheat oven to 350°. Line baking sheets with natural parchment.
In a large bowl, mash the bananas. Stir in almond butter, maple extract, agave and melted coconut oil. Mix well.
In a smaller bowl, combine oats, baking powder and sea salt. Pour into wet mixture and stir well. Fold in chocolate chips.
Drop by rounded tablespoons onto parchment. Bake for 12-14 minutes. Allow to cool on cookie sheet for several minutes before transferring to a wire rack.