There is little I loathe more than bananas. If I had to choose one thing I hate the mostest, it would most certainly be bananas. I hate the smell, cannot bear to think of the taste, and get the heebie jeebies if I have to touch them.
That is why I am calling these little creations ‘true love cookies’. Finn loves bananas so I built a bridge and got over my banana phobia to make him these lovely little cookies that Finn and Richard tell me taste delish. They are also uber easy and for once are both egg and nut free so a great recipe for preschoolers, as many preschools are totally nut free these days.
Gluten, dairy, refined sugar, nut & egg free.
1/2 cup of shredded coconut (to make ‘lazy coconut butter’)
1 yellow banana
1 Tbs coconut oil
1/4 c sunflower seeds
1/4 c pumpkin seeds
1/4 shredded coconut
1 Tbs rice malt syrup, honey or pure maple syrup
1/4 tsp baking powder
Blonde linseeds for sprinkling
Preheat oven to 180 degrees.
1. Make ‘lazy coconut butter’ by blending 1/2 cup shredded coconut in a mini food processor (a large one is fine but you’ll have to use 2 cups or so of coconut) for at least 10 minutes, scraping down the sides every few minutes. It is not essential to get to the proper coconut butter stage for this recipe, but it does need to be very smooth and starting to become oily.
You could substitute for sunflower seed butter or tahini, but coconut is the tastiest.
2. Blend 3 Tbs coconut butter and remaining ingredients in the food processor.
3. Dollop teaspoons of the mixture on a baking tray, sprinkle with linseeds (optional) and cook for 12 – 15 minutes or until the edges start to become golden.
x Aunty Bee