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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:

  1. 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.
  2. 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.
  3. 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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