Sweet Sundays: The new year seemed like the best time to remind you all about the FREE e-book available on my blog, Smart School Time Recipes. This collection of healthier recipes was inspired by my desire to share healthier options for snacks, lunches, and breakfasts for kids and adults on the go. Toss the Go-Gurt, get these recipes. Just one clicke will get you the PDF version for your PC, but as you will see on my ebook page, Smart School Time Recipes is also available for your Kindle, iPad, and more.
And just to entice you further (as if I need to, the ebook is FREE and instant, just go check it out yourself!), I have included a wonderful recipe from the "Craving Cookies" chapter. Though you will find recipes from many amazing recipe bloggers and cookbook authors in Smart School Time Recipes, this particular treat is from the talented Hallie of Daily Bites.
Hallie says, “This is the best whole food cookie I’ve made. It even won rave reviews from my dad, a guy with a sweet tooth as big as they come. The cookies are bite-sized, about 1-1/2 inches in diameter. If you’re into big cookies, you could certainly double the batch to make the cookies larger.” Now onto that recipe …
Flourless Banana-Nut Cookies
Quinoa flakes can be found in natural food stores, online, or in the bulk bins. If you can’t find them, and don’t have a problem with oats, feel free to sub in rolled or quick oats in an equal amount.
- 2 bananas, mashed well
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 cup quinoa flakes (or oats)
- 1/3 cup almond meal/flour
- 1/3 cup walnuts, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
Preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
Combine mashed bananas with coconut oil. In a large mixing bowl, separately combine the remaining ingredients. Stir in the banana mixture until a dough forms. Form dough into balls about 1-1/2 inches in diameter and arrange on cookie sheet. Flatten the balls to about 1/3-1/2-inch thickness with the bottom of a glass or using the tines of a fork.
Bake cookies for 8-10 minutes, or until lightly browned and firm to the touch. Cool completely on wire rack. Refrigerate cookies for up to 3 days.
Makes 12-15 small cookies
For more great recipes like this one, download Smart School Time Recipes now! Yes, it really is free (no strings attached!) and of course, dairy-free friendly!