Peanut Butter and Jelly
Every growing child needs protein. The reasons for this are obvious. Most of you probably realize that animal and milk products have all the essential amino acids that are required to provide complete proteins that kids need for use by their body's cells, etc. It presents somewhat of a difficulty, because some families are realizing the benefits of lower-meat diets. But even though plant foods may be incomplete--all you have to do is pair them up with certain other plant foods to make them whole! Sort of like marriage, wouldn't you say? Thus, the teamwork of peanut butter and whole grains, like whole wheat and oats, puts it all together for their bodies' use and you're doing them a good service, Momma. So, the above sandwich which we have diligently served at our house year after year, is giving needy children protein, fiber, niacin, magnesium, copper, zinc, and other good stuff. But don't tell them that!!!
Peanut butter is probably the favorite breakfast food for every member of this family. We have it on muffins (made with part whole wheat flour and/or oatmeal), biscuits, waffles, pancakes, graham crackers, cornbread, bagels, yeast rolls, soft pretzels, and, of course, toast. We try to have a fruit juice with Vitamin C to accompany breakfast, but milk goes best with peanut butter and anything.
Well, it's time for a recipe, as always. This time it's cookies. What else would we do for this post? I repeat my usual warning: DO NOT TELL YOUR CHILDREN THAT THESE COOKIES ARE GOOD FOR THEM. Even though that's true, you must not let them know. Remember, we are being sneaky. Something happens inside their hearts--must be sin--when you tell them something's good for them. This includes your teens. Just keep that part to yourself and they'll never be the wiser.
Healthy Peanut Butter Cookies
1 cup honey
1/2 cup canola or sunflower oil
3/4 cup creamy or chunky peanut butter
3/4 cup whole wheat flour
3/4 cup unbleached flour
1/3 cup dry milk powder
1 Tbsp. baking powder (aluminum free best)
1 tsp. cinnamon
1/8 tsp. salt
1 cup quick oats
3/4 cup raisins (opt.)
In a large bowl with mixer at medium speed, beat honey and corn oil until creamy. Beat in peanut butter. Add eggs; beat until smooth. Add flours, milk powder, baking powder, cinnamon and salt; mix until blended. Stir in oats and raisins.
For each cookie, spread two tablepoons batter on ungreased cookie sheet to 3 inch circle. Bake in 325 degree oven 15-18 minutes or until brown around edges. Let cool about two minutes. Run spatula under cookie to loosen. Remove and cool completely on wire rack. Store in tightly covered container. Yield: 2-3 dozen.
Note: One tablespoon of mixture will make a smaller cookie. Two T. makes a very large cookie.
Needless to say, using organic ingredients would be even healthier, if you could afford it. If you can't afford everything organic (like us) do the best you can, and say a prayer for God's protection while you are mixing your ingredients. We need to do that with almost everything we use nowadays, won't you agree?
Have fun eating your cookies. I made the big ones and the other day I had one for breakfast with yogurt, orange juice and coffee. Yummy. Hope your kids like them!