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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.
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.
Freeheel Vegan 