A stone fruit is any fruit with a pit, such as peaches, plums, and cherries. Stone fruit can also be called a drupe. These fruits can be a very fun addition to your summer dishes including salsas, peaches and cream, sauces, and many other easy recipes. They provide a colorful and tasty option that can spark up the simplest dishes and serve as a great addition to your diet in many ways.
Stone fruits provide a healthy snack option that is nutritious and delicious. Cherries, plums, and peaches are high in vitamin C, which helps keep our immune system strong. Cherries and peaches are a good source of fiber to help our digestive tract and keep us feeling fuller. Some stone fruits, such as mangoes and nectarines, are a good source of vitamin A, which has been shown to be beneficial for eye and skin health. Adding various stone fruits to your meals is a great way to make sure you eat the recommended two cups of fruits per day this summer.
• 2 c. quick oats
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 2 ripe bananas, mashed
• 1/2 c. almond butter**
• 2 tbsp. honey
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract**
• 1/2 c. raw almonds, chopped**
• 1/2 c. dried cherries
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the first five dry ingredients.
In a separate bowl, add the banana, almond butter, honey and extracts. Stir together to combine. Mix the wet and dry ingredients gradually. Stir in the almonds and cherries.
Using a ¼ measuring cup, scoop out cookies and pat slightly flat on baking sheet.
Bake for 15 minutes. Allow to cool for 2-3 minutes before transferring to a rack to cool.
Store in an airtight container at room temperature or individually wrap and freeze for an easy grab-and-go breakfast option.
**Almond butter, raw almonds, and almond extract can be replaced with sun butter, dried fruit, and double vanilla extract for nut allergies.
For more information contact our Healthy Lifestyles Center at 985-850-6002 or visit tgmc.com
BY R.J. ARNOTT, DIETETIC INTERN AND MICHELLE BRICENO, MS, RD, LDN