AIP Banana Breakfast Cookies {great for easy breakfasts and to pack in lunches!} #healthy #paleo


Paleo and AIP Banana Breakfast Cookies give a simple breakfast, nibble, lunch thing or treat. Sans egg, sans nut, without dairy and sans grain, here's a dependable prepared great to appreciate when you need a sound treat.

As you most likely are aware, I love making sans egg, sans grain plans. People like my most youthful child, who can't eat eggs, grains or refined sugars, truly require and acknowledge treats, particularly in light of the fact that they're more diligently to discover. These Banana Breakfast Cookies truly hit the spot: They're not just sans egg; they're likewise totally AIP, loaded with gut-sound safe starch, Paleo, and they give a simple breakfast, OR I love placing them in snacks.

School year kickoff calls. More blazing than sweltering days, when our legs adhere to the vehicle's seats and we should scrub down each night, are offering approach to intermittent breezes and cooler mornings. Lethargic morning meals of blistering liners and bacon (sad to report, dismal yet evident, face the reality), should now offer approach to getting food and hustling to the vehicle to get children to class on schedule.

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AIP Banana Breakfast Cookies {great for easy breakfasts and to pack in lunches!} #healthy #paleo #eggfree #breakfast #diet

Equipment

  • cookie sheet
  • spatula
  • bowl
  • oven
  • cookie scoop

Ingredients

  • 1 + 1/4 large banana very ripe, smashed, measuring 3/4 cup
  • 1/2 cup cassava flour Otto's preferred
  • 1/2 cup coconut butter , warmed slightly; see Recipe Notes for source
  • 1/3 cup coconut flour
  • 1/4 cup collagen
  • 1/4 cup coconut oil melted and cooled, or avocado oil
  • 1/4 cup maple syrup or honey
  • 1 Tablespoon gelatin
  • 1 Tablespoon lemon juice or apple cider vinegar
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt

Instructions

  1. Line a cookie sheet with parchment paper, or rub with fat. Preheat oven to 325 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt.
  3. In a medium sized bowl whisk together the wet ingredients: smashed banana, coconut butter, coconut oil, maple syrup, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
  5. Using a cookie scoop (see Recipe Notes), mound cookie dough onto cookie sheet, spacing apart by 1". (Cookies will be haystack-style, mounded, unless you smash a piece of banana slice for garnish.) Bake in preheated oven about 15 minutes, until golden brown around the edges and golden brown on top.

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