I love dinking around in my kitchen or apothecary inventing new things, especially for health and wellness that taste good!
I started this current experiment with a recipe I found on connisseurusveb.com that used peanut butter and peanuts. I wondered how that would work if I tweaked the recipe as I know that Genevieve has a family member with a severe peanut allergy and some in her family are gluten intolerant, so Genevieve, this one’s for you!
I’m pretty happy with the outcome and think I will keep these in the fridge on hand even as a quick meal replacement if it’s a day on the go.
Ingredients:
- ½ ripe banana, smashed
- ¼ cup creamy almond butter1
- 1 cup gluten free rolled oats2
- 2 T. blackstrap molasses
- ½ t. baking soda
- ¼ cup shelled, lightly salted, pumpkin seeds3
Directions:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together banana, almond butter, baking soda, and blackstrap molasses. Stir in oats and pumpkin seeds. Drop by rounded Tablespoons onto parchment paper. Should make a dozen cookies. Bake for 10 minutes. Remove from heat and transfer parchment paper/cookies to cooling rack. They stay nice and chewy.
- I store mine in a single layer covered glass container in the fridge. Great with a nice cup of tea or coffee if you’re looking for a quick snack or breakfast.
NOTES REGARDING ALLERGIES:
- When avoiding peanuts, it is important to source almond butter that is made in a peanut-free facility. Barney Butter is one option https://barneybutter.com/collections/almond-butter/products/smooth-almond-butter-1 you might consider. But checking with your health care provider is important.
- Oats are naturally gluten free, however in large commercial operations they are often packaged in the same plant as wheat products, so contamination is a possibility. Be certain to source oats that are NOT combined with other flavorings and that have Gluten Free on the package. Bob’s Red Mill has a variety that is certified by the Gluten Intolerance Group https://www.bobsredmill.com/bobs-way/gluten-free That said those with severe intolerances should check in with their health care provider.
- As with peanuts and gluten, it’s important to source shelled pumpkin seeds from a source that guarantees that their product is not contaminated with either. Products from Newtons might be a good option https://nonutsaboutus.ca/newtons-no-gluten-pumpkin-seeds/ If your pumpkin seeds are unsalted, just add ¼ teaspoon salt to the recipe. And again, checking with your healthcare provider is always safest if you have a complex medical condition.
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