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For me, pregnancy means hunger! Tonight, I was craving something sweet. However- I’m at my ski condo, which means there are very few ingredients here to work with. Fortunately, I was able to put this simple treat together with the few things on hand…
INGREDIENTS
1 T coconut oil
2 peeled, thin-sliced organic apples (I used Pink Lady apples)
1 T coconut milk (full fat)
1 T maple syrup
1 T ground walnuts
Large dash cinnamon
ASSEMBLY
1. Grease a glass pie pan or square pan with the coconut oil.
2. Toss the apple slices with the coconut milk, maple syrup, walnuts and cinnamon in a large bowl until well coated.
3. Bake uncovered at 375 degrees for 25 minutes. Stir and return to the oven for another 10 minutes.
4. Serves 2 adults and 1 #minivegan. This would be really good with a scoop of vegan ice cream!
Here is a snack cake (i.e. healthy cookie) that is gluten free (GF) and almost fully NSNG (No Sugar No Grains). The little bit of sugar comes from the cranberry sauce. Otherwise, they are just banana-sweetened. I used my Pineapple Cranberry Sauce, but you can use any cranberry sauce.
These are moist when baked for 10 minutes. The sweetness of the banana pairs nicely with the tanginess of the cranberry. Another new recipe success!
Cranberry Banana Snack Cakes (GF)
INGREDIENTS
1/4 C ground flax
1/4 C quinoa flour
1/4 C garbanzo bean flour
1/4 C coconut flour
1/2 t cinnamon
1/2 t baking powder
1/4 t salt
1/8 t allspice
1 ripe banana
1/3 C cranberry sauce
1/4 C full fat coconut milk
1 t vanilla extract
ASSEMBLY
1. Combine the dry ingredients in a medium bowl.
2. Mash the banana with the rest of the ingredients on a dinner plate.
3. Combine the dry + wet ingredients.
4. Use a Silpat or parchment paper on a cookie sheet. Make tablespoon size balls using a cookie scoop or spoon. Roll them in your hands and flatten into discs.
5. Bake for 10 minutes at 400 degrees. Cool on a wire rack. Makes 24.
Freeheel Vegan 