He thinks he is a little chef and is interested in all the kitchen tools. I even caught him the other day trying to snap in the mixer whisks to the mixer so that he could mix whatever imaginary batter he had brewing in a large bowl. A boy after my own heart. But I guess I wouldn't expect much more from him considering he has watched me since birth mixing and baking in the kitchen.
1 TB of chia seed meal
1/4 cup of gluten-free flour (I used fresh buckwheat)1/2 ts. of sea salt1 1/2 ts. of ground cinnamon1 ts. of ground ginger2 TB of unsulphured molasses1/3 cup of applesauce or apple butter (I use homemade)1 cup of purred rip banana1 ts. of pure vanilla1/4 cup of non-dairy milk (I used So Delicious coconut)4 TB of warmed organic coconut oilMix all of the ingredients in a large mixing bowl and make sure the banana and oil gets all mixed into the whole batter. Then press out handfuls of the batter on a cookie sheet. I like to roll the batter into small balls and then press them down on the cookie sheet. This recipe will make about 2 dozen cookies. Bake in a preheated 350 degree oven for 20 minutes and let cool for another 15 before moving. Bake and then eat! Store leftovers in an airtight container or cookie jar. These cookies were made for my toddler but are a great sugar-free cookie option for any health conscious food freak. A great treat for those trying to avoid sweets and also would be great over vegan coconut ice cream or yogurt. Or they could even be crumbled and have some coconut or hemp milk poured over them to have almost like a chunky granola cereal. Super delicious and super healthy too! Would I make anything less for those I love?! I don't think so! Also, thanks you all for the birthday wishes and blessings. I had such a great birthday and was overwhelmed by love, gifts and treats. So thank you, thank you! Hope you all have a great week! Much love as always!