As a kid my favourite meal of the day was ‘la merienda’ which I don’t think has an equivalent translation in English that does it justice, the closest perhaps being an 'afternoon snack’. But 'la merienda' was so much more than just a 4pm bite- it felt like a reward when coming back home after my gymnastics practice or swimming lessons or a litte treat after completing my homework. After all, the word derives from ‘mereri’ which means to earn/to deserve/to have merit. Therefore an 'afternoon edible reward' is probably a more accurate translation. As much as I enjoyed my meriendas on weekdays I never appreciated them as much as on Saturdays when we visited 'Mimina', my maternal grandmother. There was something quite soothing about those afternoons at her house, probably because the invitation to snack together implied a dedicated sharing moment, a bite of attention, love and affection translated into a piece of homemade cake - specially made for those family afternoons- and the smell of freshly brewed coffee.
There is still something quite rewarding and indulging about a little afternoon bite - a revitalising prize after a day at work - or play if like myself, you are on maternity leave, which can be equally exhausting! But beyond the energy booster fact, I want my baby to get the idea that a 'merienda' is a time to sit together before the end of the afternoon and enjoy a moment of tranquility with one another whilst enjoying a shared sweet bite of genuine bonding time.
These banana cookies were our little merienda earlier this week- naturally sweetened and full of texture and flavour- suitable for everyone- no matter how many tooth you have or have left. Enjoy!
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| © The Teaspoon |
Ingredients
Yield: 16 cookies
100 g butter at room temperature
1 banana - mashed
50 ml maple syrup
100 g ground almonds
100 g oats
100 g all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp sea salt
70 g raisins
Method
Preheat the oven to 180C/350F and line a baking tray with parchment paper - set aside.
In a bowl and using an electric mixer combine the butter, banana and maple syrup for 1 minute. Add the almonds, oats, flour, baking soda and baking powder as well as the salt and the spices. Mix for a few seconds and use your hands to bring the dough together. Add the raisins and mix well.
Make small balls of dough and place on the baking tray. use your hands to carefully flatten each ball. Bake in the preheated oven for 15-20 minutes or until golden. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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