Posted by Stephanie Simpson on
For the last two and a half weeks, I have had visions of delicious meals. And, for the last two and half weeks, those delicious meals have largely evaded me because, alas, my kitchen sink has been on the fritz.
A better blogger than I wouldn’t let a faulty faucet get in the way of creating meals worth sharing. But in times of minor hardship I, alas, turn out not only to be a bad blogger, but also a bad cook, a bad grocery shopper, and a bad eater.
See, when I have to wash dishes in a bucket, or cart water from one room to the next, my motivation to cook drops to…maybe 25% of its usual, working-sink level. To make matters worse, my grocery shopping habits – including a self-proscribed ban on prepared foods – do not adequately adjust.
And so, I find myself at home, unwilling to cook and with nothing to eat but raw ingredients. I have consumed more chocolate chips in the last two weeks than I have in all of 2014, along with such winning meals as avocado in an avocado shell bowl and basmati rice with raw carrots and radishes. (To be fair/make excuses, it’s been a busy couple of weeks.)
Breakfast has been the worst – I can’t face the dishes required of oatmeal; I do not have the presence of mind/willpower to break my buying habits and pick up packaged cereal. So, after one too many hungry mornings spent popping chocolate chips, I broke down and did something. Namely, I dirtied two bowls in the name of creating a pseudo-breakfast that would keep me full, somewhat nourished, and require no morning dishes whatsoever. I made cookies.
The recipe is a take on these carrot cookies, but without the carrots (in the name of longer shelf life) and with more extras – dried fruit, nuts, chocolate chips, flax seeds, wheat bran – for bonus nourishment. A kitchen sink cookie for the kitchen sinkless.
These are not the sort of thing you serve to company: they look like little boulders more than anything. But they are, I’m happy to report, the sort of thing you can eat happily for days, without assistance from a bowl or a plate – perfect for when you’re, say, spending a few days in the wild or, alternatively, living in an apartment that lacks a working kitchen sink.
Update: I originally wrote this post last Wednesday, and by Thursday – at last! – my sink was fixed! Expect real food coming your way soon.
Kitchen Sink Cookies for the Kitchen Sink-less
Adapted from 101cookbooks.com
Makes just shy of 3 dozen
1 cup of whole wheat flour
1 cup of rolled oats (the 10-minute kind) - or a raw grainy cereal mix that’s mostly oats (but could also include bran, germ, flaxseeds and other such things)
1 tsp baking powder
scant 1/2 tsp fine salt
3/4 cup mixed goodies (raisins, chopped dates, chopped pecans, chocolate chips)
1/2 cup maple syrup, at room temperature
1/2 cup coconut oil, heated just until melted
Preheat the oven to 375°F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, oats, baking powder and salt. Stir in the goodies until they’re evenly distributed through the flour mixture.
In a medium bowl, whisk together the maple syrup and coconut oil. Combine the liquid mixture and the dry mixture and stir just until everything’s moistened.
Drop level tablespoons of batter on the prepared baking sheets, leaving an inch or so between cookies. Bake for 15-20 minutes or until tops are beginning to brown and bottoms are golden. Cool on a wire rack just until warm enough to handle.