Friday, January 24, 2014

Soft Banana Coconut Cookies

These are pleasant little high-fibre cookies to snack on.

You know how you always have those extra bananas lying around, no longer in their prime, waiting for you to find something to do with them, and you swear you'll go google up on banana recipe ideas tomorrow . . . and how those same bananas always end up going black and then you're so relieved to be able to throw them away now and have that weight of finding a recipe finally lift off your shoulders? . . .  No?  It's only me then?

Well I've found another way to use up that banana before it expands the fruit fly population in my kitchen.
10 pitted organic dried dates
1 soft banana
1 1/2 cups desiccated coconut (not sweetened)
  • throw all ingredients in a food processor & process until smooth
  • the mixture should be a little moist, but not gooey or too dry - just right to shape into little balls & hold their shape - add more banana if too dry, or more coconut if too wet
  • take large teaspoon sized portions & shape into little balls (or something resembling a ball), press slightly flat, place on a buttered baking sheet
  • bake at 165 degree C for about 10 mins.  The cookies should be soft

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