i followed the recipe but as for the nuts/seeds/fruit i only added 1/4 cup of pumpkin seeds and 1/4 cup of dairy free chocolate chips. i also mixed them with my braun handmixer instead of the food processor. i was not sure if they would bake into a solid cookie, but they did! they are gluten and dairy free. give them a try and let me know what you think.
cookie in one hand, a ball in the other. classic kai kai.
2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.
2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf
2 ripe bananas
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf
4 tbsp almond butter (or any nut butter)
2 tbsp honey
2 tbsp coconut oil
1/2 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
2 tsp pure vanilla extract
Preheat the oven to 180°C and line two baking trays with baking paper.
In a food processor, add the bananas, almond butter, honey and coconut oil. Process until smooth. Fold in the remaining ingredients until combined.
Spoon the mixture on to the baking tray, about one tablespoon per cookie. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 20 cookies, wil keep for 2-3 days in an airtight container. - See more at: http://www.petite-kitchen.com/2013/03/banana-breakfast-cookies.html#sthash.1iMLLvZU.dpuf
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