Hike 29: Recovery
July 23, 2011
It began innocently enough.
I was told I was low on iron. Low is, of course, a relative term. I was unable to meet the requirements for blood donation, though I was by no means below average. If I wanted to continue my habit of regularly depositing at the blood bank, I needed to take action. I was given several options. Iron supplements are reliable, but tend to cause nausea. Wanting to avoid unnecessary side effects, I chose the second recommendation given to me. Molasses, when taken regularly, can accomplish the task at hand.
How should said molasses to be consumed? By the spoonful? Over pancakes? No; I needed something more appealing. Cookies seemed to be precisely what the doctor ordered. And so it was that a week of binging from which I’m still recovering commenced.
I knew precisely which recipe to use. The following is one that I had baked several times before. I was aware of the dangers associated with these particular delectables, but felt confident in my ability to resist consuming the entire batch. How we overestimate our mortal shells!
Ingredients
- 2 1/4 cup of flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon of sea salt
- 1/2 cup of raw sugar (Any vegan sugar will do)
- 2 teaspoons of unsweetened cocoa powder
- 2/3 cup of maple syrup
- 1/2 cup of black strap molasses (unsulphured)
- 1/2 cup of canola oil
- 2/3 cup of semi-sweet chocolate chips (dairy free)
- Preheat oven to 350 degrees.
- Mix dry ingredients in one bowl.
- Mix wet ingredients in other bowl.
- Combine all ingredients into one bowl.
- Form into balls and place on ungreased sheet pan with at least an inch between each ball.
- Cook for 11 minutes and take out to cool.