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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.
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 