Recently in Desserts Category

(DOUBLE BATCH) FOR A FULL BUNDT SIZE CAKE

6 CUPS ALMOND FLOUR

1 TSP SEA SALT

2 TSP BAKING SODA

1 TSP CINNAMON

¼ CUP AGAVE NECTAR

6 PACKETS TRUVIA SWEETNER

½ CUP GRAPE SEED OIL

6 EGGS (WISKED)

2 TBSP VANILLA EXTRACT

3 BANANAS

½ CUP APPLE SAUCE

PREHEAT OVEN TO 350, COAT A BUNDT PAN WITH NON STICK SPRAY.

IN A LARGE BOWL MIX TOGETHER ALMOND FLOUR, SALT AND SODA AND 1 TSP. CINNAMON. IN A SMALLER BOWL COMBINE AGAVE, TRUVIA, OIL, EGGS AND VANILLA. MASH BANANAS WITH APPLE SAUCE AND COMBINE WITH OTHER WET INGREDIENTS. MIX WET INGREDIENTS INTO DRY INGREDIENTS

MIX 2 TSP. CINNAMON AND 2 PACKETS TRUVIA IN SMALL BOWL

POUR HALF OF THE BATTER INTO THE BUNDT PAN, SPRINKLE HALF THE CINNAMON/TRUVIA MIXTURE IN THE PAN, POUR REMAINING BATTER INTO PAN AND SPRINKLE REMAINING CINNAMON/TRUVIA MIXTURE ON TOP.

BAKE FOR APROX 40-45 MINUTES. UNTIL IT PASSES THE TOOTHPICK TEST.

These cookies are so good and a great dessert for Crossfitters who don't want to eat any added sugar.

You can use unsweetened carob for sugar free cookies. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.