These soft, moist cookies are full of health benefits: from the anti-inflammatory action of the cocoa, to the fiber in the flax, and the healthy fats from the avocado and coconut oils. Enjoy these as a grain free, dairy free, guilt free snack!
Preheat the oven to 375F
Combine these ingredients in a Cuisinart type mixer until smooth:
1 ripe medium avocado
1/4-1/3 c honey (depending on taste)
1/4 c melted coconut oil
1 t vanilla
1/4 c ground flax (optional)
In a medium mixing bowl combine the following:
1/2 c cocoa powder
1/2 c almond flour
1/2 t salt
1/2 t baking soda
1 t cinnamon (optional)
Add contents of Cuisinart to the well mixed dry ingredients.
1/2 c semi-sweet chocolate chips
1/2 c chopped walnuts (optional)
Place parchment paper on 2 cookie sheets. Drop spoonfuls of batter to the desired size (cookies will spread and rise slightly).
Makes 15-20 cookies, depending on size.
Bake approximately 20 minutes; until firm and dry on top. Allow to cool before removing from the paper. Can be stored frozen in an airtight container.
Finding the right plantains is the key to this bread alternative. Too hard and green will make a tough, dense pita, while too ripe, soft and yellow will make a sweet, fluffy bread. Shoot for the in between stage when the plantain is just getting slightly soft.
6 slightly soft, green plantains
1/2 c olive oil
2 t cream of tartar
1 t baking soda
1/2 t salt
(may need to add 1-2 T water if batter is too dry)
Preheat oven to 425F. Line 2-3 cookie sheets with parchment paper. Peel and chop plantains into 1 inch pieces. Place into Cuisinart type blender. Add olive oil and blend until smooth.
Add the rest of the ingredients. If the batter is too thick to move freely, add 1-2 T warm water. Spread the batter onto the parchment paper in the shape and size that you want your bread.
You can use these as pita or pizza crust. The bread will come out in the shape you make it into.
Makes 10-12 small pita & 1 pizza crust.
Bake 20 minutes, until dry on top and brown on the bottom. Cook time will vary due to the thickness of the batter. I like to freeze these and toast them for breakfast or use as a pizza crust. Enjoy!
Recipe modified from The Healing Kitchen, by Alaena Haber & Sarah Ballantyne
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