Collect the ingredients ahead of time if you are going for nutritional quality, or substitute with what you have if you just want to have fun. I soak all seeds and nuts for at least 12 hours ahead of time and store them in the freezer until ready to use. Soaking makes the nutrients MUCH more accessible to your body.
Ingredients:
1/2 cup(s) butter
1 1/2 cup(s) dried date pieces -- chopped
1 banana(s) -- very ripe, smashed
1/4 cup(s) turbinado sugar
1 egg(s)
1/2 tsp almond extract
1/2 tsp cayenne pepper
1 1/2 cup(s) almond butter
1 1/4 cup(s) gluten free baking flour mix
1 tsp salt
1 tsp baking soda
1 tbsp cinnamon -- heaping!
1/2 cup(s) ground flax meal
1/2 cup(s) dried cherries
1/2 cup(s) raisins
1 cup(s) sunflower seeds
1 cup(s) pumpkin seeds
1 1/2 cup(s) almonds -- roughly chopped
1/2 cup(s) dark chocolate -- chunks or chips
Directions
1) Preheat oven to 350 degrees.
2) Blend all wet ingredients well in mixing bowl. (through almond butter)
3) Combine dry ingredients in a separate bowl and then mix in to wet ingredient mix. ( I usually just pour it all on top of the wet ingredients and mix away!)
4) Add the add ins. Roll with hands into large golf ball sized rounds and flatten on a baking sheet.
5) Set timer for 15 minutes and bake to desired crunchiness. I press the top with my finger to see if it will not depress, and if it looks a little crispy as well, I’m done.
OTL 2019
