banana – Trading Paper Crowns

It’s game day. I was just itching for a cookie this afternoon. Cowboys, Redskins both playing today –ah, the excitement! Sometimes you just have to munch on a sweet treat. However, with this awesome recipe, you can munch all you want guilt and gluten free!

I got this recipe from ‘What Runs Lori’ blog. I modified it a little bit – for my taste. I call them Banana Bread Cookies! These cookies are fantastic ladies and gents. You will be making these for parties, events, the office – whatever floats your boat. They are even good for breakfast. A cookie – for breakfast!? That’s right. OK, let’s get cooking.

You will need: 1 cup coconut flour, 1 tsp baking soda, 1/4 tsp baking powder, 1 tsp sea salt, 2 ripe bananas, 1/2 ripe avocado, 1 cup almond milk (or milk of choice), 4 tbsp honey ( I put in an extra one!), 1 tbsp apple cider vinegar, 2 tsp vanilla extract, 2 cage free eggs, 1/4 cup shredded coconut.

Disclaimer: I only root for the Redskins when they do not play the Cowboys. This Texas girl has standards.

You do not have to add coconut shreds, believe me – I know some people are not wild about coconut. You can try cranberries, chocolate chips or maybe walnuts!

First, mix in all the dry ingredients into a little bowl. Put in the flour, coconut shreds, baking powder and soda, sea salt.

In a separate bigger bowl, pour in all the wet ingredients. You might want to mash up the bananas and avocado before adding in the milk, vanilla, honey, apple cider vinegar and eggs. Stir all together.

Combine the dry ingredients with the wet ones. Mix in – make sure there are no green clumps from the avocado. And, preheat the oven to 375.

Make the mixture into little balls – and put them on a cookie sheet. Bake for 20 minutes.

Now, you have some crowd pleasing game day cookies. Guilt and gluten free!

In the mood for a little chocolate, but you don’t want all the fat and carbs that come along with it? Well, I have the just the muffin for you! It has the creaminess of bananas, as well, as that richness of your favorite chocolate treat.

Not to mention, it is loaded with flax and chia seeds! This will make you feel full longer. The simple addition of flax and chia will add fiber, fight belly fat and stabilize your blood sugar. Check out some awesome health benefits of chia seeds here.

Now, let’s getting baking this scrumptious, low-fat, high protein dessert or even chocolate breakfast treat! I really like eliminating flour (even gluten free flour) from recipes. I feel better substituting whey protein powder – for energy!

You will need: 2 bananas (I used 2 really ripe ones – that I was about to throw away), 1 cap full vanilla extract, 2 scoops whey protein powder, 2 cage free eggs, 1 tbsp. ground flax seed, 1 tbsp. chia seeds, 1 heaping tbsp. unsweetened cocoa powder, 1 tbsp. baking powder, 1 tbsp. baking soda.

I put the 2 bananas in the food processor just to make them like a paste – then poured this mixture into a bowl. Add in the eggs, flax, chia seeds, baking soda, baking and cocoa powder and that cap full of vanilla. Mix up this yummy chocolate paste. Taste for perfection.

Preheat the oven to 350 and line a cupcake tin with liners. Fill the liners with your good mixture and bake for 20-25 minutes. Enjoy!