beat in egg and vanilla. Stir in chocolatechips. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Store in airtight container for up to 5 days or freeze for up to 2 weeks
In a medium size bow blend bananas, oil, nut butter, eggs and vanilla. To make this school friendly make sure you use a nutfree milk as well as sunflower seed butter
Then beat in eggs and oil (or butter). You might love it with dark chocolate, but this bread isn't as sweet as say, Chocolate Chunk Banana Bread, so I think I'd like it a lot better with a slightly sweeter chocolate
The cookie was good for being allergy free and had the nutty flavor from ghee. Next time you have a party and need to provide gluten freecookies, please give this one a try
Add the nuts and coconut and stir until a thick dough forms. I actually broke down and bought some organic gluten freechocolatechipcookies at the store, twice
I used some berries and fat free yogurt for a topping. Pour mixed batter into a 9 x 13 inch greased cake pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean
This recipe works well for making cut-out cookies. 1/2 cup palm or coconut sugar. 1/2 cup + 2 tablespoons melted coconut oil. 1 1/2 teaspoon gluten free vanilla or almond extract. Cut into desired shapes and let sit on tray for 5-10 minutes before baking. Bake for 8-10 minutes. 1/2 cup palm or coconut sugar. 1/2 cup + 2 tablespoons melted coconut oil. 1 1/2 teaspoon gluten free vanilla or almond extract
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