Comments on: Banana-Chia Chocolate Chip Cookies

By: Administrator

Administrator — Wed, 07 Oct 2009 17:16:03 +0000

I’m not a professional journalist by any means, but thanks for your kind words:)

By: Administrator

Administrator — Wed, 07 Oct 2009 17:14:23 +0000

Hi Anjali,

Almond flour is just almonds, but you have to make sure to use blanched almonds or blanched almond flour. You can purchase almond flour or make it yourself by grinding almonds to a flour consistency in a food processor. Just keep an eye on it while you are blending it because if you blend it for too long you will end up with almond butter.

Unfortunately, I don’t know if there is a substitute for parchment paper in other countries. Parchment paper is basically a thick, smooth paper that prevents food from sticking to your pans. It is becoming easier and easier to find, so you should be able to find it on the same aisle as foil and plastic wrap in your grocery store. If your grocery store doesn’t stock it, I am sure that you can easily find it at most kitchen supply stores or places like World Market, Target, Crate and Barrel, etc. Otherwise, you can use a silpat or just grease your sheet pan really, really well before placing your cookies on it.

And, chia and salba. They are essentially the same seed, just different colors and possibly slightly different nutrient. You can absolutely use either one in this recipe.

Happy Cooking,
Rachel

By: Anjali

Anjali — Tue, 06 Oct 2009 08:08:43 +0000

What is Almond flour? Just ground almonds??
What is parchment paper? Is there another name for it…(in other countries).
I thought Salba and Chia were the same. Is Salba the more expensive version of chia? I have packets named Salba and packets named Chia and they look and taste the same.
The Chia were grown in Australia and the Salba is from Peru I think.

By: Peter

Peter — Tue, 25 Aug 2009 05:57:59 +0000

Are you a professional journalist? You write very well.

By: Rachel

Rachel — Wed, 12 Aug 2009 14:15:44 +0000

I am so glad that you liked them, Darla:)

By: Darla

Darla — Fri, 07 Aug 2009 15:41:14 +0000

Rachel, these are delightful! I shared them with my neighbors and they LOVEd them too. But you definitely have to use the parchment paper. I didn’t have any and make two batches that horribly stuck to the pan–frustrating!!

By: Kristen Stacy

Kristen Stacy — Sun, 19 Jul 2009 14:50:05 +0000

Hi there,

I’ve been following your blog and thought you would be interested in our supper club event on August 4th. 5 courses with wine and drink pairings and it’s taking place at the beautiful Allan House mansion downtown. For more information and the menu visit http://www.royalfig.com/supper-club. Hope to see you there! Thanks for the interesting blog posts! Keep ‘em comin!

Best,
Kristen Stacy
Royal Fig Catering

By: Rachel

Rachel — Thu, 16 Jul 2009 15:08:02 +0000

Hi Mariah,

Hmm…If you would like to substitute the almond flour for another type of flour I would suggest coconut flour or possibly 2 1/2 cups of your favorite flour – whole wheat, rice flour, oat flour, or any combo of flours that you like. I think that the flavor of an oat flour would be awesome in these.

Good luck and happy baking!

Rachel

By: Mariah

Mariah — Wed, 15 Jul 2009 23:59:01 +0000

These look great! Any suggestions for substituting out nuts? Does that even seem possible?
Thanks!
Mariah

By: Rachel

Rachel — Sun, 28 Jun 2009 14:25:13 +0000

Hey Rebecca!

If you can’t find Chia seeds (Whole Foods has them in a jar with the bulk spices), then you can also use equal amounts of ground flaxseed.

Or, if you want to get super adventurous, you can try Salba seeds. Salba is located on the baking aisle at Whole Foods, and it is like chia’s waaaay cooler older brother, nutritionally speaking. It packs quite a punch as far as vitamin, mineral, and fiber content. All of these 3 things are super nutrient dense and will work great!

Let me know how all of your baking turns out!

Rachel