purewellnessamy

If there were a spanking machine for bad bloggers, I would be first in line. Not only because I like to be spanked, but because I’m an awful blogger. (Ba-bum-bum!)

I’m mystified by my lack of posts. No, that’s a lie. I’m not mystified. I know what’s going on…  I love to write and share information, but I suffer from writer’s block and a bit of an identity crisis when it comes to this blog. Here’s the problem:

I enjoy sharing recipes, even though the majority of the recipes I share were created by other bloggers (why read the recipes here if you can find them on another site?).  I find it fun to share pictures of things that I think are pretty, but honestly, what value do those posts add to a reader’s life? I love sharing stories about Peter and the adventures of motherhood, but I’m cautious (perhaps overly cautious) of over-sharing.

Therein lies the existential question: who is purewellnessamy and what is her purpose?  Ha ha – I’m sure you’re saying to yourself “Dude, all I wanted was a cookie recipe.” It’s coming up, I promise.

So, there’s that and there’s also the matter of time.  Since becoming a stay-at-home mom I have developed abysmal time-management skills.  I’ve become a modern-day Scarlett O’Hara who believes that “tomorrow is another day.” When friends and family ask about my blogging (or lack of blogging), I set down my mint julep, fan myself, and reply in a Southern drawl: “Why, I just can’t find the time.”

And that, my friends, is such a bullshit excuse that my eyes have turned from Bonnie Blue to deep cesspool brown.

If I wanted to find the time to blog, I would find the time to blog. Plain and simple.

So, that’s that. Ultimately, I have to decide whether I want to find the time to uncover the true identity of this little northeast corner of the blogosphere. Or not.

I think I’m going to give myself a little more time, do a little more soul-searching, and see which decision my gut spits out. 

It could be that I simply got into a rut during the long, cold, gray winter and it’ll just take some spring sunshine, birds, and buds to get me inspired again!

In the meantime, as promised, here’s a cookie recipe that I’ve come to love and crave. These are cookies that can really be called a “healthy snack,” since they are vegan and contain fruits, a vegetable, and nuts! Like the banana sunflower seed cookie recipe I posted a while ago, these cookies could be considered a quick breakfast or a snack.

Oh, and I find that these cookies are not best fresh out of the oven. I think their taste and texture improve by the next day or even two days later.

Carrot Raisin/Cranberry Cookies

Makes approx. 30 cookies

Adapted from Big Girls, Small Kitchen

Ingredients

1 cup whole-wheat flour

1/4 cup spelt flour (or you can use 1 1/4 cup whole wheat flour.)

1 cup quick cooking oats

1 teaspoon baking soda

¼ teaspoon salt

1 ripe banana, mashed

1/4 cup light brown sugar

¼ cup plus 2 tablespoons maple syrup

¾ cup finely grated carrots

1/3 cup raisins or cranberries

1/3 cup walnuts, toasted and chopped (either pan toast, or bake in convection oven for a few minutes until they’re browned)

Directions

Preheat the oven to 350°F.

Combine the flour, oats, baking soda, and salt in a small bowl and set aside.

Mix together the mashed banana with the sugar, syrup, and carrots until the sugar is dissolved.

Stir in the dry ingredients until just combined. Add the raisins and nuts and mix until they’re distributed throughout.

Drop tablespoons of the dough on to a cookie sheet. Flatten each ball slightly. Bake for 8-10 minutes, until the cookies have darkened a bit – but don’t overcook. Remove to a plate to cool.

Tagged: banana, cookies, cranberries, oatmeal, raisins