Double Chocolate Banana Cookies

https://www.runningwithspoons.com/double-chocolate-banana-cookies/

Not tried yet as of 30 Jan 2021. Check the other recipes on this website. 

INGREDIENTS

• 3/4 cup (90 g) whole wheat flour**
• 2 Tbsp (10 g) unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 medium ripe banana, mashed (50g or 1/4 cup)
• 1/4 cup (80 g) brown rice syrup***
• 2 Tbsp (30 ml) coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup (60 g) vegan chocolate chips
• other half of the banana, cut into small chunks

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INSTRUCTIONS

1. In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt, mixing well to ensure that no clumps of flour or cocoa remain. Set aside.
2. In a medium-sized mixing bowl, whisk together the mashed banana, brown rice syrup, coconut oil, and vanilla.
3. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and banana chunks, giving everything a final stir before covering the bowl and placing it in the fridge to chill for at least 30 minutes.
4. Preheat your oven to 325ºF (163ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and use your fingers to flatten them slightly. The cookies won’t spread too much, so make them roughly the shape you want them to be before baking.
5. Bake for 10-14 minutes, depending on the final texture that you want. Less baking time will result in a slightly softer and fudgier cookie.
6. Remove your cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. You can press additional chocolate chips into the tops to make them a little more presentable. Store the cookies in an airtight container at room temperature for up to a week.

NOTES

* prep time includes chill time. ** you can make these cookies gluten-free by replacing the whole wheat flour with an all-purpose GF baking flour. If your mix doesn’t have xanthan gum, add 1/4 tsp to the dry ingredients as well. *** you can easily sub this for honey if not strictly vegan.

Faux Ice Cream - Chocolate Peanut Butter Banana

Faux Ice Cream - Chocolate Peanut Butter Banana

https://thestayathomechef.com/healthy-ice-cream/
MODIFIED

Prep Time

5 mins

Total Time

5 mins

Learn how to make Healthy Ice Cream using a handful of ingredients and it's ready in under 5 minutes! Whether you need a dairy-free dessert option, or you need a healthy treat to satisfy, this one is for you!

Course: Dessert 

Yield: 2 Servings

Calories: 157 kcal

Ingredients

• 2 bananas peeled and frozen
• 1 tablespoon peanut butter
• 1 tablespoon cocoa powder
• 1-4 tablespoons unsweetened almond milk

PRO TIP: This recipe works best with bananas that have ripened to the point where they have little black spots appearing. Bananas have various stages or ripeness and become sweeter as they progress, with a less pronounced banana flavor.

Instructions

1. Cut the frozen bananas into chunks and put them in a food processor or heavy duty blender (or a Yonanas Machine).
2. Blend until smooth.
3. Add in the desired flavor (in this case peanut butter and cocoa powder), and blend until everything is incorporated and smooth.
   4. Add almond milk 1/2 to 1 tablespoon at a time to aid in blending and make smooth.

Recipe Notes

Other flavor ideas that we like:

Strawberries (just blend a handful in with the bananas)
Coconut and Chocolate (2 tablespoons coconut milk or coconut oil +1 tablespoon cocoa powder)
PB Banana (just add 2 tablespoons peanut butter
PB and Jelly (1 tablespoon peanut butter + 1 tablespoon strawberry jelly)

Nutrition Facts

Faux Ice Cream - Chocolate Peanut Butter Banana

Amount Per Serving

Calories 157Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 1g5%

Sodium 38mg2%

Potassium 512mg15%

Total Carbohydrates 29g10%

Dietary Fiber 4g16%

Sugars 15g

Protein 3g6%

Vitamin A1.5%

Vitamin C12.4%

Calcium0.6%

Iron4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Paleo Almond Butter Banana Chocolate Chip Muffins

http://www.bakerita.com/paleo-almond-butter-chocolate-chip-banana-muffins/

Author: Rachel Conners

Serves: 12 muffins

Ingredients

• 3-4 medium bananas (1⅔ cups mashed or 380 grams)
• 3 eggs, room temperature
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup (100 grams) almond butter + ¼ cup almond butter, divided
• ⅓ cup (50 grams) coconut flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 oz. dark chocolate, chopped

Directions

1. Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired.
5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Notes

To keep the muffins Paleo and refined sugar free, use Paleo-friendly chocolate or try making your own.

Chocolate Chia Seed Pudding

Chocolate Chia Seed Superfood Pudding – Gluten-free and Vegan

Posted By Beth @ Tasty Yummies On February 20, 2014 @ 7:10 am 

Chocolate Chia Seed Superfood Pudding – Gluten-free and Vegan
serves 2

• 1 1/4 c unsweetened non-dairy milk (almond or coconut are my personal favs)
• 1/4 c chia seeds (4 T)
• 3 T raw cacao powder (baking cocoa will also work)
• Dash of pink Himalayan sea salt
• 1 T (start w/2 t.) organic maple syrup or raw honey (you may want more depending on how sweet you want it)
• Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like. See my suggestions below.
Optional add ins/toppings: crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream. 

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Article printed from Tasty Yummies: http://tasty-yummies.com

URL to article: http://tasty-yummies.com/2014/02/20/chocolate-chia-seed-superfood-pudding-gluten-free-and-vegan/

First tried this on 11 June 2016 - good!

Dutch Apple Pie with Oatmeal Streusel

Dutch Apple Pie with Oatmeal Streusel
from Allrecipes.com, 2002
Ingredients:
glass pie dish
1 (9 inch) pie shell
2 1/2 c Granny smith apples - peeled, cored, and sliced (~3 lbs)
2 1/2 c Fuji apples - peeled, cored, and sliced (~3 lbs)
3 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice, optional
2 tablespoons butter
3/4 cup all-purpose flour, rounded
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter
egg white

1. Fit pastry shell into glass pie dish, coat with egg white, and let dry. Place in freezer.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Prepare apples if they aren't ready. Slice pies fairly thinly so they will cook well.
4. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
5. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
6. Bake at 425 on top of cookie sheet for 10 minutes or when crust begins to brown .
7. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
8. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

ALL RIGHTS RESERVED © 2007 Allrecipes.com

Gail's Graham Cracker Bark

Gail's Graham Cracker Bark
Gail Muckler Arno, 21 December 2007
Ingredients:
Graham crackers
3/4c. brown sugar or brown sugar Splenda
1 stick unsalted butter, melted
1 c pecan pieces
baking sheet

1. Line baking sheet with crackers.
2. Mix remaining ingredients together and pour over crackers.
3. Let cool in refrigerator about 1 hour. Break into pieces.

Banana Honey Nut Bread

Ingredients:
1 1/2c. ripe, mashed banana (~3)
1 T. (heaping) honey
1/4c. canola oil
1 egg, beaten
1 t. almond extract
1 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1/2c. chopped nuts (pecans or walnuts)
Cooking spray, 4 x 8 loaf pan, 2 mixing bowls

1. Preheat oven to 350 degrees.
2. In a large metal bowl, mash bananas. Add honey, oil, egg, and almond extract and stir to mix well.
3. In a second bowl mix together the flour, baking soda, and baking powder. Stir into banana mixture and mix in the nuts.
4. Spray the loaf pan with cooking spray and coat with flour. Turn bread batter into pan and bake at 350 for 40 minutes. Check for doneness by inserting a wooden toothpick into the middle and removing. If it comes out clean, the banana bread is done. Begin checking after 35 minutes. Remove from pan and allow to cool on a cooling rack.