It is with great sadness that I am informing you all that Cody passed away on August 5, 2012 after a valiant fight with neuroblastoma. Thank you all for your support in this fundraising effort for Cody’s family. They greatly appreciate everyone’s support.
Today, I am posting the recipe for these Quinoa Banana Chocolate Chip Cookies for the Cookies for Cody Online Bakesale. Cody is a 4-year old boy who has neuroblastoma, a malignant (cancerous) tumor that develops from nerve tissue that usually occurs in infants and children.
A group of 70 bloggers has come together to help support Cody and his family. You can help Cody and his family by bidding on three-dozen baked goods and over 50 signed cookbooks in our auction, which starts today. Or you can DONATE HERE at codybrasich.com to the family directly at any time. [Please add “Cookies for Cody” and your message to the family when donating, so we can track our total donations.]
Cody has been fighting neuroblastoma, a rare childhood cancer since last July. Now that his cancer has returned, aggressively, there are no more treatment options. His family truly appreciates your love, prayers and support. The family has incurred approximately $15,000 in medical expenses to date.
You bid by leaving comments on the photos using a Facebook account. (If you don’t have a Facebook account, ask a friend to bid for you.) Click here to start bidding on Facebook.
There will be Traditional baked goods, including Italian almond biscotti, Italian pizzelles with rosewater glaze, lemon-macadamia biscotti, cupcakes in a jar, pistachio fennel biscotti, Jacques Torres chocolate chip cookies, Amaretti cookies, banana bread mini-loaves, Persian saffron-and-raisin cookies, dark chocolate and toasted pecan cookies, classic rum-pecan bundt cake, snowballs, chocolate wafers, classic sugar cookies, red velvet white chocolate cookies, rose sugar cookies, world peace cookies, bourbon-caramel brownies, perfect peanut butter cookies, fairy tale sugar cookies, coconut pecan granola, chocolate-hazelnut brownie bites, and blueberry coconut-almond crumb cake.
There will also be Gluten-free AND vegan baked goods, including my Quinoa-Banana Chocolate Chip Cookies, Flourless chocolate walnut cookies, triple-ginger gingersnaps, chocolate chunk cookies, flourless bittersweet chocolate brownies, home-made Samoas, Cody’s toffee-pecan chewies, and butterscotch brownies (GF, NOT vegan).
And, there will be a whole host of Personally signed cookbooks and other cool kitchen items.
Here’s just a sampling:
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Desserts in Jars: 50 Sweet Treats that Shine
Gluten-Free Baking For Dummies
Grace’s Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli
Hazan Family Favorites: Beloved Italian Recipes
Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes
Mix ‘n Match Meals in Minutes for People with Diabetes
Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen
The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today
Recipes Every Man Should Know
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables
Southern Farmers Market Cookbook
The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, fro
The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour
Venturesome Vegan Cooking: Bold Flavors for Plant-Based Meals
Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves
Here’s how to bid:
There are three Facebook albums of sale items. Choose the “album” you want to look at. Click through the photos to see what’s for sale. Make a bid by leaving a comment on that item. Bidding begins at $10 for each item, and we’re asking you to bid in $5 increments from there. Whoever has the highest bid at 5 pm Pacific time on Sunday, August 5th wins that item.
You will be contacted through Facebook and asked to make your donation to the family’s website codybrasich.com using PayPal (you can use a credit card through PayPal; add “Cookies for Cody” in the message line). Once you’ve made your donation, your items will be freshly made and shipped to you. Cookbooks will be autographed with the wording you request (unless otherwise noted).
Please note that DONATIONS ARE NOT TAX-DEDUCTIBLE.
A huge thanks to all the bakers, bloggers, and authors who are donating their time, items, and shipping to help our family!
Alyssa Brantley: Everyday Maven
Amber Stott: Awake At The Whisk
Anniina Jokinen: The Cookie Pixie
Beth Hensperger: Not Your Mother’s Cookbooks
Cheryl Sternman Rule: 5 Second Rule
Christine Friesenhahn: Texanas Kitchen
Dawn Johnson: DJ’s Sugar Shack
Dédé Wilson: Bakepedia
Faye & Yvonne: Live Bake Love
Gerry Speirs: Foodness Gracious
Grace Massa Langlois: Grace’s Sweet Life
Jackie Bruchez: The Seaside Baker
Jean Denham: A Chef’s Journey
Jean Layton: Gluten-Free Doctor Recipes
Jeanette Chen: Jeanette’s Healthy Living
Jeff Potter: Cooking for Geeks
Jennifer Brody: Domestic Divas Blog
Jennifer Kalinowski: Eating Clean Recipes
Jenny Johnson: Vintage Sugarcube
Jenny Williams: Jenny Wenny Cakes
Jill Mant: Saucy Cooks
J.M. Hirsch: Lunch Box Blues
Judy Gelman & Peter Zheutlin: The Unofficial Mad Men Cookbook
Julie Sullivan Mayfield: Paleo Comfort Foods
June Jacobs: Feastivals
Kathy Hester: Healthy Slow Cooking
Kristin Hoffman: Baker Bettie
Kristina Sloggett: Spabettie
Lanea Stagg: Recipe Records
Laura Bashar: Family Spice
Laura Weiss: Food and Things
Lévana Kirschenbaum: Lévana Cooks
Linda Gassenheimer: Dinner in Minutes
Lisa Cook: One Cook, Two Kitchens
Lisa Orgler: The Lunchbox Project (Lisa created our bake sale artwork)
Marcy Goldman: Better Baking
Marie: Meandering Eats
Marnely Rodriguez: Cooking With Books
Michael Natkin: Herbivoracious
Michele Anna Jordan
Micki Sannar: Olive Oil Desserts
Milisa Armstrong: Miss in the Kitchen
Nancy Rose Eisman: Adventures with Nancy Rose
Nava Atlas: Veg Kitchen
Paul & Angela Knipple: World In A Skillet
Pachi McCausland: Creative Culinary
Rachel Connors: Bakerita
Rebecca Lang: Rebecca Lang Cooks
Roy Finamore: Tasty Central
Sally Ekus: Lisa Ekus Group
Sandra Gutierrez: Sandra’s Kitchen
Shaina Olmanson: Food for My Family
Sharon Palmer, R.D.
Susan Loren Taylor: Swoon My Spoon
Susan Russo: Food Blogga
Susan Salzman: The Urban Baker
Susanne Babb: Sweet Sueshine
The Quinoa Banana Chocolate Chip Cookies I will be baking and shipping to the highest bidder are gluten-free, dairy-free, egg-free and nut-free, making them pretty much allergy-free, so anyone can enjoy them, whether or not they have allergies. In fact, one of my good friends made these with her daughter (who has no allergies) and loved them. They’re perfect for bringing to school as a snack and freeze well. I’ve kept a stash in the freezer and pulled them out for my son’s snacks (just reheat a few minutes in the toaster oven).
I hope you will support Cookies for Cody. For more details, check out Stephanie Weaver’s (Recipe Renovator) page on the event. Place your bid on Recipe Renovator’s Facebook page. All you have to do to bid is comment on a photo of the item you wish to bid on.
All proceeds from this event will go to help pay for Cody’s travel, deductibles, and prescriptions.
Thank you in advance for your participation.
Quinoa Banana Chocolate Chip Cookies (gluten-free, dairy-free, egg-free, vegan)
- ½ cup whole grain gluten free flour mix
- 1 cup quinoa flakes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 tablespoon ground flaxseeds
- ¼ cup honey or agave syrup
- ¼ cup non-dairy milk almond, coconut, rice, soy
- ½ teaspoon vanilla
- 1 tablespoon olive oil
- 1 ripe banana
- ½ cup chocolate chips
- Pinch of salt
- Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Using a tablespoon, form cookies on a parchment paper lined baking sheet, spacing cookies apart 1-2 inches. Press down on top of cookies gently with the back of a spoon to flatten slightly. Bake 10 minutes until golden brown.
Adapted from Carrots 'N Cake and made gluten-free.