Nutrition & Good Eats

Sometimes, I am that mom who will use a bribe or be sneaky about finding ways for just a few moments of peace. Today, I had one of those moments.

Twice. So far.

My daughter (2 years old) has decided to go through a phase where it either takes her two hours to eat a meal, or she doesn’t eat really at all at times. In order to convince her into eating what was left of both her breakfast, and lunch, I told her I would make cookies.

Then, once I started baking both big kids were literally in my face and yelling for me every 30 seconds to tattle on the other.

Oh boy.

I am not proud to admit that once again I used an unfair form of convincing when I used the cookies against the children by telling them mama needed a few minutes of time in the kitchen without them if they wanted to enjoy cookies.

I sure fooled them.

I have had this banana flour in the pantry now for quite a while and I’ve been waiting to give it a try. I knew I wanted to make something along the lines of chocolate chip cookies bars but I am notorious for just throwing things together and praying it turns out edible. Since I’ve never used this flour before I did write all my steps as I went, just in case the cookies were either really bad or really good…that way I could remember what I did.

Step one: Preheat oven to 350 degrees. Melt about 1/4 cup of coconut oil. honestly, I just scooped some out, and that’s about the amount it seemed to me.

Step two: Add 1/4 cup coconut sugar, and 1/4 cup packed brown sugar and mix well with the oil.

Step three: Add two eggs, 1 tsp (ish) vanilla, 1 tsp (ish) baking soda, 2 cups almond flour, 1/4 cup banana flour, and mix well.

Step four: Add chocolate chips.

Step five: Once you’ve mixed the ingredients well and can form somewhat of a ball with the dough, drop it onto a cookie sheet lined with parchment paper.

Step six: Use your hand to press the cookie dough into a large cookie that is about half an inch thick. I made mine into a rectangle, only because that was the shape of the sheet I used. You could press into a circle or square, as long as the dough is even so it’ll bake evenly.

Bake for 15 minutes.

So not only are these cookies a little healthier than your usual cookies, they taste great, and were pretty easy and quick (once the kids let me get them done).

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The Best Gluten Free Banana Pancakes

Nutrition & Good Eats

We’ve been making banana pancakes for a couple years, but it took us a while to settle on a recipe we found both easy, and tasty…with a good texture!

We tried the minimal “only 2 or 3 ingredients” recipes and couldn’t quite adjust to our likings.

We tried multiple gluten free flour options and nothing came together just right.

It was only until about a few months ago that we found the perfect blend of organic ingredients.

3 ripe bananas

3 eggs

1 cup almond/coconut milk

A whole lot of cinnamon (forgot to measure so just eyeball for preference.)

1/2 cup Simple Truth gluten free mix (or your favorite gluten free all purpose flour blend)

1/4 cup coconut flour

The pancake batter is similar too regular batter, only the outside of the pancakes will cook faster than the inside so don’t use a super high heat, and be prepared to flip once or twice each.

We always make dollar sized pancakes (or bite size, and sometimes Mikey Mouse) depending on what the kids want. I’ve also found that making them smaller helps them cook more evenly, and keeps it so the center isn’t gooey.

Top with a small smudge of crunchy peanut butter and you have breakfast!

This recipe makes a fairly large batch. It usually feeds all 4 of us, with a few leftover. There’s no need for syrup, the peanut butter is the perfect addition, while providing a little more protein. The banana and coconut are just the right amount of sweet.

Hope you enjoy as much as we do!

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