I love finding ways to use those real ripe bananas sitting on the counter. Using them in their raw form is way better to me than making cake or banana bread. Who needs the extra sugar? Anything sweet with frosting sitting on my counter will be eaten. Guaranteed. It doesn’t have to be bread!
These make great breakfast cookies for your children. Be sure they are past the stage of nut allergy concerns or leave the cashews out of the frosting; just blend the coconut oil and honey together (coconut is fine after 12 months I’ve heard)
Enjoy the health!
1/4 cup unsweetened shredded coconut plus more for topping
1/4 cup milled flax
1/4 cup plus 2 tablespoons coconut flour
1/2 cup cashews, soaked 20 minutes
1-1/2 to 2 tablespoons raw honey
2 tablespoons extra virgin coconut oil, melted if hard
1-2 tablespoons vanilla protein powder (optional)
cashew halves for decoration (optional)
Mash the bananas in a medium bowl. add the coconut, flax and coconut flour. Stir until well mixed and flour has absorbed the moisture.
Shape into 9-12 cookies and place on a dehydrator tray. Dehydrate overnight or until desired texture. I used a low temp of about 100 degrees.
Make the frosting to make them delicious.
Using a bullet style blender, grind the cashews until fine. Add the honey, and the coconut oil. Blend until smooth. Add protein powder if using. Blend again until smooth. I left some texture to my frosting with little bits of cashews. Frost the cookies. Serve as is or chill until frosting firms up.
If desired, dust some spices over the top (fresh nutmeg, cinnamon or ginger)