You know those people who are always telling you how busy they are? It’s kind of annoying because really, we all make the time to do the things we really want to do. Even when we’re crazy crazy busy, we still eat, for example—or at least, I still eat—maybe you sleep or meet your friend for coffee or buy a new lamp for the living room. The point is, I’ve always thought to myself, even when it was my own voice I was hearing say it, that hello? You say you’re too busy, but really you are just admitting that you don’t want to make the time for something.
But then the last few weeks happened.
And what I’ve been realizing—amidst taking trips to Chicago, having guests in town, looking for new work, planning a wedding, staying in touch with friends, and dealing with everyday emergencies like an ant problem or a shower curtain that continually wants to fall down—is that sometimes, being too busy is less about all the actual things you’re doing and more about what those things do to your mind. It can be hard to just sit and think and process things, even when you want to. You start to feel lost in it all and you start to forget really obvious things that you should remember.
Last weekend, for example, I had my leftovers packaged up at lunch—and then forgot them at the table.
I took some out-of-town guests on a tour of Franklin—and got lost twice.
While things on the to-do list are getting accomplished (caterer picked! engagement photos done! jazz band found!), I feel kind of at a loss as to how to do anything more than just tell you about them. I worry that I’m becoming the girl who not only tells you how busy she is but then when you do get her talking, has a one-track mind of WEDDING.
Thankfully, yesterday and today, I’ve been given a little bit of everyday time—time to return to work, time to write a blog, time to think about all of these things. And also thankfully, I am continually around a man who is much less ruffled by the activity and to-do lists than I am.
So last night, we made cookies.
We’ve made these cookies before, a few months ago, pretty soon after I’d moved to Nashville. They’re an adaptation of a sugar-free recipe in Dr. Josh Axe’s Real Food cookbook, which uses just bananas and maple syrup as the sweeteners. The first time, they were like banana macaroons—oddly shaped the way coconut macaroons tend to be, but with the hint of banana flavor providing the sweetness.
Last night, when we used buckwheat flour instead of spelt and a simple syrup (half Sucanat, half water, heated over the stove) instead of maple, we ended up with an even more different version: gray in color (thank you, buckwheat) and less sweet.
Regardless though, these funny little mounds of baked goodness were fun to eat—and hard to stop eating—making them perfect for whatever schedule you find yourself in, be it busy weeks, everyday weeks, or something in between.
Banana Coconut Dark Chocolate Buckwheat Cookies
Adapted from Dr. Josh Axe’s Real Food cookbook
One note on the simple syrup substitute: it will be much less sweet than the maple syrup, so you may want to also add a 1/4 cup of sucanat in addition to the syrup. We ended up adding more to our second batch, and it made a big difference.
1/4 cup coconut oil
1/4 cup pure maple syrup (or sorghum, or simple syrup–sugar and water combined on the stove)
1/2 teaspoon vanilla extract
1 2/3 cup flour (we’ve used either spelt or buckwheat)
1/4 teaspoon baking soda
1/2 cup shredded, unsweetened coconut flakes
pinch of sea salt
1/4 cup chopped dark chocolate (70% or higher)
Preheat oven to 350 degrees.
In a medium bowl, combine bananas, oil, syrup, and vanilla. In a larger bowl, combine flour, baking soda, coconut, and salt. Add banana mixture to dry mixture and blend until just combined. Fold in chocolate chips.
Drop batter onto cookie sheets. Bake for 10 to 14 minutes, until golden brown.