August 12, 2015
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Here’s a recipe that will satisfy your sweet tooth without packing on the pounds. These ice cream sandwiches are low in calories and fat in addition to tasting delicious! YUM!
4 large very ripe bananas
2 tablespoons natural peanut butter
12 organic graham cracker rectangles (which make 24 squares)
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
3. Place 12 graham cracker squares on a back sheet lined with wax paper. Use the fork to smear the banana and peanut butter ice cream onto the crackers. Top each with a graham cracker to make 12 sandwiches.
4. Stack them so you have a row of four. Serve immediately or cover them with another sheet of wax paper them in the freezer to be enjoyed later.
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April 21, 2015
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- 3/4 cup unsalted creamy almond butter or peanut butter
- 1/2 cup coconut sugar
- 2 tablespoons coconut oil, melted and cooled
- 2 organic eggs
- 1/4 cup coconut flour, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In the food processor, add in almond or peanut butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again.
- Then add in coconut flour, baking soda and salt; process again until a dough forms.
- Fold in chocolate chips.
- Use a cookie scoop to drop dough onto prepared cookie sheet.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges.
- Allow them to cool on cookie sheet for at least 5 minutes, transfer to a wire rack to finish cooling. Repeat with remaining dough.
Makes 20 cookies
Nutritional Analysis per cookie: 111 calories, 7g fat, 9g carbohydrates, 1g fiber, 6g sugar, 3g protein