Banana + Date Oatmeal Cookies

banana date cookies 2

If you’re a fan of banana bread than you’ll adore these cookies. The addition of dates, oats and almond flour make these puppies flavorful and nutrient dense. They are great portable snacks and we’ve been bringing a bag of them into the greenhouse so we can munch away whenever hunger strikes while we’re busy seeding.

banana date cookies_

Taylor’s insisted that I make a double batch next time so he doesn’t feel quite as bad about eating 5 at a time. I’m definitely on it since I’ve been wolfing these down by the handful as well. They are a simple treat and are great dunked into hot coffee early in the morning or simply on their own as a mid afternoon snack. I hope you all love these as much as we do. Happy snacking.

Banana + Date Oatmeal Cookies


    10 minutes
    15 minutes
  • 1 cup mashed banana
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dates, roughly chopped

Serves about 18-20 cookies

  1. Preheat the oven to 350F.
  2. Combine the mashed banana, coconut oil, maple syrup and vanilla in a large bowl. Stir well.
  3. Add all of the dry ingredients to the wet ingredients and mix until well combined. Taste test batter and adjust spices if need be.
  4. Using a Tablespoon size cookie scoop drop small rounded balls of dough onto a parchment lined baking sheet. Lightly flatten each cookie with the back of the spoon or your fingers.
  5. Bake in the oven until lightly browned on the bottom. About 15 minutes. Cooking times will vary depending on the size of your cookies.
  6. Let cool on a wire rack before enjoying.
*This recipe is adapted from Eating Clean Recipes.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
*Have fun in the kitchen.

My First Podcast Interview with Pure Green Magazine


I’m thrilled to share this podcast interview I had with Pure Green Magazine.  I’ve been a fan of Pure Green for quite some time now and jumped at the chance to have a lovely conversation with Celine MacKay. We chatted about how Taylor and I got into farming, what the early days farming back east were like, and some struggles/triumphs we’ve faced along the way.

I’ll be the first to admit that it’s slightly embarrassing to listen to myself in an interview (hello weird tongue click!) I may have rambled a bit but I hope this interview answers some of the questions I receive on a daily basis from readers wondering about our background.

If you have an hour to chill out, drink some coffee or go for a walk you can download the podcast on iTunes or listen to it right here.

I’ll be sharing some farm fresh recipes on Pure Green later next week as well and will provide links to those recipes as they come. I hope you all enjoy the interview (despite some of my awkwardness!)

Happy Thursday everyone!

Arugula Salad with Crunchy Garlic Lentils & Lemon Dijon Dressing

Arugula Salad with Roasted Lentils3Arugula Salad with Roasted Lentils2

Before I get to this lovely salad I wanted to thank every single one of you for your amazing emails and inquires about joining the Tumbleweed Farm CSA! We received so many responses it was overwhelming! It’s rad hearing from supporters all over. If we could ship produce to some of you folks who live out of state/country we totally would! We feel the love from all over the globe and thank you all for wishing us well!

With that being said, we’re stoked to have some new CSA members on board and can’t wait to meet you guys in person at Migration Brewery later this spring!  We still have 5 remaining spots left so if you or anyone you know (who lives in the Portland or Hood River area) is interested please leave a comment here or email us at

Alright, who’s ready for a rad salad?

Arugula Salad with Roasted Lentils5

I know it sounds silly to get overly excited about “just” a salad but that is exactly what I’m about to do. This simple arugula salad is chock full of bright flavors and the added crunch from the roasted lentils takes this over the top. This is my first experience roasting lentils and I have to say, I think I’ll be laying off the roasted chickpeas for a while with this (new to me) method! We sprinkled the greens with some local goat cheese and when the (still hot from the oven) lentils were added to the bowl the cheese melted and added a lovely creamy texture. We were in heaven!

Arugula Salad with Roasted Lentils

I hope you all love this salad as much as we do. Grab a fork and dig in!

Arugula Salad with Crunchy Garlic Lentils & Lemon Dijon Dressing


    10 minutes
    25 minutes

Crunchy Garlic Lentils

  • 1/2 cup french green lentils
  • 1/2 Tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper

Lemon Dijon Dressing

  • 1 clove of garlic, minced
  • 2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • pinch of fine sea salt to taste


  • 6 heaping cups of fresh arugula
  • 1/4 of a small red onion, diced
  • 1/2 of a ripe avocado, diced
  • 1/4 cup sunflower seeds
  • small handful of fresh (organic if possible) goat cheese
  • black pepper to taste

Serves 4

  1. Preheat the oven to 400F.
  2. Rinse the lentils in a colander and then place in a saucepan with enough water to cover them about 2 inches. Bring to a boil. Reduce heat and simmer until tender. About 18 minutes, stirring occasionally. Add additional water if the lentils soak up too much before fully cooked. Drain, pat dry and set aside.
  3.  In a small bowl toss the lentils with the oil and spices. Place in a single layer on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-23 minutes. Toss the lentils at least once or twice throughout cooking and keep a close eye on them for the remaining 5 minutes.
  4. Combine all the ingredients for the dressing in a mason jar secured with a lid. Shake until smooth and well combined.
  5. In a large bowl toss the arugula with the rest of the salad ingredients. Add the roasted lentils and drizzle with the dressing. Season to taste with additional salt and pepper.
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
*Always taste test as you go.
*Cooking times will always vary from kitchen to kitchen so keep this in mind.
*Above all have fun in the kitchen.