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Coco-Peanut Butter Energy Nuggets (GF)

Coco-Peanut Butter Energy Nuggets (GF)

‘Tis the season for baking, so I’m working on creating some (much much) healthier goodies for the holiday season.  My goal is to keep as close to NSNG (No Sugar No Grains) as possible…a challenge!

These Coco-Peanut Butter Energy Nuggets (I can’t really call them cookies!) are gluten free (GF) but not entirely grain free.  They are sugar free, though, since they’re sweetened only with a ripe banana.  The peanut butter taste is subtle, not dominant.

**I’m posting this recipe as a work in progress.  They turned out pretty good, but a touch dry.  Next time, I plan to try these modifications:

  • Use 2 bananas, instead of 1– to increase the moisture
  • Use 3/4 cup peanut butter, instead of 1/2 cup– to amp up the PB flavor
  • I may try omitting the brown rice flour.

At any rate, this recipe is a keeper.  Ski season is coming and these will pack perfectly in my coat pocket!

INGREDIENTS

1 large ripe banana
1/2 C organic peanut butter
1/4 C full fat coconut milk
1 t vanilla extract

1/4 C ground flax
1/4 C coconut flour
1/4 C oat flour (with GF oats)
1/4 C garbanzo bean flour
1/4 C brown rice flour
1/2 C finely shredded unsweetened coconut

1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon

ASSEMBLY

1.  Mash the banana on a plate.  Mash in the peanut butter, coconut milk and vanilla extract.

2.  Combine the rest of the ingredients in a large bowl.

3.  Add the banana mash to the bowl and stir until combined.

4.  Use a Silpat or parchment paper on a cookie sheet.  Make tablespoon size balls using a cookie scoop.  Roll them in your hands and flatten into discs.

5.  Bake for 10 minutes at 400 degrees.  Cool on a wire rack.  Makes 36.

Chinese 5 Spice Gingerbread (GF)

Chinese 5 Spice Gingerbread (GF)

This gingerbread is delicious and “just sweet enough.”

For this, I started with my Sunflower Butter Energy Bar (GF) recipe.  My original goal was to create a gingerbread-flavored version.  However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar.  This resulted in a fluffy “cake,” rather than a dense “bar.”  The tofu and molasses create a moist sponginess.

I also wanted to use some Chinese 5 Spice that I’d been neglecting.  It contains a blend of star anise, cinnamon, clove, fennel, and pepper.  It smells heavenly!

Don't use it for meat and poultry!

Don’t use it for meat and poultry!

WET INGREDIENTS

1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract

DRY INGREDIENTS

1/4 C EACH:  quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH:  Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH:  salt, coriander & nutmeg

ASSEMBLY

Puree the wet ingredients in a food processor.  Combine with the dry ingredients.  Grease a square glass pan with coconut oil.  Bake for 30 minutes at 350 degrees.  (You can also try baking in muffin liners for 23 minutes.  I’m going to do that next time!)  Cool on a wire rack before cutting.

Chinese 5 Spice Gingerbread - IMG_2260

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