27 February 2009 | Recipes
Training, Eating, Training, Eating
That’s how it’s been going these days. Things have been going well the last few weeks: weather has been fantastic, road and trails have been in great shape and I’ve been whipping up some delicious food items in my spare time. This year I’ve been getting out for some more group rides and have been enjoying the Tuesday-Thursday rides from Peloton Cycles- they are short but hard (and they leave at 11:07- don’t ask me why). Ben has been consistently kicking my butt on all our training rides, and that has been helping me to dig deep. And when you dig deep, you have to eat cookies… (My lame attempt at weaving in a cookie recipe).
(note: don’t fear the tahini! )
Oatmeal Chocolate-Chip Cookies
- 2 cups rolled oats
- 1/2 cup flour
- 1/2 cup whole wheat flour (I used Bob’s Red Mill High Fiber hot cereal instead)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1 cup chocolate chips
- 1/2 cup tahini
- 4 tbsp butter, melted
- 1/3 cup molasses (can sub sugar or honey)
- 1/3 cup agave nectar (can sub sugar or honey)
- 1 tbsp vanilla extract
- 2 egg whites
- Pre-heat oven to 350.
- Line 2 baking sheets with parchment paper.
- Mix dry ingredients in one bowl and wet ingredients in another bowl.
- Mix the two together.
- Drop spoonfuls of dough on cookie sheet and flatten by pressing gently with damp fingers.
- Bake until golden brown.
- Try not to eat them all at once.
I have also been making a ton of bread- and I just got a bunch of different flours from my cousin’s organic grain farm/mill in Washington: Bluebird Grain Farms . I made some 100% whole wheat bread today that was awesome- especially with some homemade vegetable soup.