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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.
This was my first attempt at making a NSNG (No Sugar No Grains) and GF (Gluten Free) “cookie,” and also my first time using coconut flour. I’ve got to say– I did pretty good! The only thing “bad” about these is they are too small! After they came out of the oven, I ate about 5 very quickly.
The hazelnut flavor really comes through in these moist little snack cakes. The coconut ingredients add both richness and texture. The fruits and carrot impart a subtle sweetness.
In this recipe, I used just 2 dates to bump up the sweet just a bit. That works out to about 0.053 dates per cake, or about a quarter of 1 date per 5 cakes. Not bad at all!
These hold together quite well, so I predict they’re going to be tucked into my ski jacket pocket this winter. I can’t wait for the flakes to start flying!
Coco-Hazelnut Snack Cakes (NSNG)
INGREDIENTS
3/4 C hazelnut flour (raw nuts ground in the Vitamix blender)
1/4 C garbanzo bean flour
1/4 C coconut flour
1/4 C ground flax seeds
1/4 C finely shredded unsweetened coconut
1 1/2 t cinnamon
1 t baking powder
1/4 t salt
1/4 t allspice
1/2 C full fat canned coconut milk
1/4 C unsweetened soy milk (or other non-dairy milk)
1 t vanilla extract
2 Medjool dates, pitted
1 C shredded carrot
1 C shredded organic apple (about 1 large)
ASSEMBLY
1. Combine the dry ingredients in a large bowl.
2. Blend the wet ingredients (i.e. milks, vanilla and pitted dates).
3. Add the wet ingredients to the dry ingredients. Stir in the carrot and apple.
4. Use a cookie scoop (or 2 spoons) to drop batter balls onto a cookie sheet lined with parchment paper. Flatten each ball and smooth the sides. Note that these retain their form/size during baking.
Coco-Hazelnut Snack Cakes (before baking)
5. Bake at 400 degrees for about 15 minutes. Cool on a wire rack. Makes 38 or approximately 3 dozen. Freeze what you’re not going to eat right away.
Happy Fall…Enjoy!
Sunflower in a pumpkin patch – Hood River, Oregon
Freeheel Vegan 