by Terry Walters
FINALLY A RECIPE FOR THOSE OVERRIPE BANANAS other than banana bread! Gluten is the protein in wheat that is quite sticky and helps hold baked goods together. In this wheat-free recipe, bananas bind the ingredients and also add significant sweetness so that only a small amount of maple syrup is needed.
2 bananas, mashed
1⁄4 cup virgin coconut oil, melted
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet or dark chocolate chips
Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.
Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies
We invite you to jumpstart your CLEAN FOOD journey this spring with Terry at her Copper Beech Institute weekend retreat, Eat Clean, Live Well: Clean Food and Sustainable Health, March 18-20, 2016. Space is limited to 25 guests.
Terry Walters is the best-selling cookbook author of “Clean Food, “Clean Start,” and most recently, “Eat Clean, Live Well.” She is a James Beard Foundation Award finalist and recipient of the Nautilus Gold and Silver Book Awards. She is featured regularly on television and radio in print and Internet media, and is the author of the popular blog, Eat Clean, Live Well. Copper Beech Institute offers more than 40 retreats and programs to foster peace and resilience in everyday life.