The Seated Cook

Simple, healthy, vegetarian food


Healthy Oat Cookies


This is not my recipe, & I no longer have the original source for it.

But it’s a quick & healthy cookie recipe I still wanted to share:

Preheat oven to 350 degrees.

In a bowl combine 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats (used gluten-free oats), 1/4 cup almond milk, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 cup raisins, 1/2 cup dark chocolate chips.  Place on parchment lined baking sheet and bake 15-20 minutes.


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Gluten-free Banana Blueberry Muffins


Since my last post, someone in the household was diagnosed with Celiac disease, so The Seated Cook blog will be going gluten-free.

This muffin recipe mostly follows the recipe here:


  • 1.75 cups Gluten-Free All Purpose Flour
  • ¼ teaspoon cinnamon
  • Sea salt (I usually grind my sea salt shaker about 6 times over the bowl)
  • 2 ripe bananas
  • ½ teaspoon vanilla
  • 4 tablespoons melted coconut oil
  • ½ cup coconut sugar
  • 2 eggs
  • ½ cup blueberries
  1. Preheat oven to 350 degrees, and lightly grease a 12-cup muffin tray with cooking spray (or line with paper).
  2. In a large bowl, beat the eggs.
  3. Microwave the bananas on a microwave-safe plate for about a minute (this will help with mashing them).  Mash them on the plate, and stir them into the eggs.
  4. Stir in the vanilla and coconut oil.
  5. Mix in the sugar, flour, cinnamon, and salt (I usually mix everything all in one bowl as a short cut, but you can separate the wet and dry ingredients, if preferred).
  6. Fold in the blueberries.  Continue to stir the batter, it will be thick, add a little bit of water if needed.
  7. Scoop the batter into the muffin cups (it’s enough for 12 muffins).
  8. Bake for about 20 minutes, until lightly golden on top.




Chocolate Date Pistachio Balls

I’m continuing to come across wonderful recipes in my Reader.  On my end, I’m still keeping things simple.  I recently made chocolate date pistachio balls, which were adapted from this recipe for chocolate almond date balls:

I have a huge bag of pistachios, so decided to swap the almonds for pistachios (and I’m sure these would be great with any nut).  I also added olive oil, since I found the mixture wasn’t sticking that well on its own, and I was out of coconut oil, which I often add to similar recipes.  The olive oil did alter the taste a little, but if you like olive oil, that’s not a bad thing.


  • 1 cup pitted dates
  • 2/3 cup dark chocolate chips
  • 2/3 cup pistachios, shelled
  • Olive oil (didn’t measure exactly, probably poured about a tablespoon over the ingredients)


     Place all ingredients in a food processor and blend until the ingredients are well mixed.

     Scoop out the mixture and form into balls.  Place balls in an airtight container and refrigerate until chilled.

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Challah French Toast


We had a lot of challah left over from a break the fast meal, and I decided to make French Toast with it.  I’ve actually never made French toast before, so used an Ina Garten recipe as a guide, and changed it around a bit (


4 eggs
1 cup 1% milk
1/2 teaspoon vanilla extract
1 tablespoon honey
Cinnamon, nutmeg, and sea salt, to taste
Challah bread (I used 6 thick slices of it)
1 tablespoon butter
1 tablespoon olive oil

Slice the challah bread.  In a large shallow bowl, mix together the eggs, milk, vanilla, honey, cinnamon, nutmeg and salt.  Soak as many slices of challah as will fit in the bowl for 5 minutes, turning once.

Heat the butter and oil in a large pan over medium heat.  Add the soaked challah to the pan and cook for a few minutes on each side, until lightly browned (I added a little spray oil before cooking the second batch).

Serve the french toast with toppings of your choice, or as is!  I served mine with some maple syrup and homemade applesauce.



Pumpkin Chocolate Chip Cookies


It’s that time of year when there’s a lot of pumpkin-flavored food around.  Not that I mind.  I decided to add to it by making some pumpkin cookies.  The recipe is adapted from:


  • 1 1/2 cups almond meal flour
  • 1/3 cup liquid egg whites (I would have used a regular egg if had one)
  • 4 Tbsp honey
  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut oil, melted
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • pinch sea salt
  • 1/2 cup dark chocolate chips

Combine the wet ingredients in a bowl then add in the dry ingredients and stir together well.

Scoop dough out by the tablespoon onto a parchment lined baking sheet.  Bake for around 15 minutes and let cool before serving (they came out a little soft, but otherwise very good!)




We went apple picking this weekend, and already had a tote bag of apples from the supermarket at home.  So to use up the supermarket apples, I decided to make applesauce.  I know it’s pretty simple, but it was my first time doing it, and now I want to try to make compotes with other fruits.
For the applesauce, I peeled and sliced about 10 apples, and put them in a pot with 1/4 cup water, 1/2 cup low sugar apple juice, 1/4 cup coconut sugar.  I sprinkled cinnamon all over the top of the apples.  I covered the pot and let it boil for about 20 minutes on medium heat.  Once the apples cooled down, I mashed them with a potato masher.

We ended up eating the first serving on a toaster waffle, it was delicious!


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Smoothie time


I’ve seen a lot of smoothies in my reader lately, and thought I’d throw one into the mix with my recently acquired blender (yes, making smoothies is a new thing for me).

Combined some ingredients I already had, and enjoyed the result!  The picture shows half a serving.

1/2 banana

1/2 cup frozen blueberries

1/2 cup strawberries

1/2 cup almond milk

Large handful of kale

2 ice cubes