Healthy Banana Granola "Cookies"

I wouldn't exactly call these a cookie but they kind of are...Andrew thought they tasted good so I guess that says something :)

Healthy Banana Granola "Cookies"

3 c. oatmeal
1 tsp cinnamon
1/2 tsp salt
1 T cocoa
1/4 c. coconut oil, melted
3 super-ripe bananas, pureed in blender
3/4 c. cashew pieces

Mix the oatmeal, cinnamon, salt and cocoa together. Add the coconut oil. Stir in pureed bananas and cashews. Using a 1/4 c. measuring cup, make 6 cookies on each of 2 cookie sheets (ungreased). Flatten the cookies with a spatula. Bake at 400 degrees for 10 minutes. Take out, flatten some more with a fork, and bake for another 10 minutes.

More yummies over Slightly Indulgent Tuesday.

Gluten-Free Banana Pancakes

Andrew's comment was "Me Likey" so I guess these are okay :) Adapted from Gina's Skinny Recipes.

Banana Pancakes

1 c. easy gluten-free flour blend

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 large banana

1 c. milk (may need up to 1/2 c more)

2 eggs

1 tsp vanilla

Mix dry ingredients in a bowl. Puree banana in food processor; add eggs, milk and vanilla.  Whisk wet ingredients into dry ingredients until there are no more dry spots.  Use extra milk to thin if necessary.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

See more yummies at Slightly Indulgent Tuesday or Pennywise Platter Thursday!

Banana Coconut Pecan Muffins (Corrected!)

These are great! I adapted this recipe from Karina's Kitchen. By the way, if you haven't checked out her blog...do so. It's full of yummy gluten free recipes.

Preheat oven to 375. Spray 8-12 muffins tins (I used the silicon deals).

Mix together in large bowl:
2 c banana puree (give or take a cup)
1/4 c brown sugar
1/4 c olive oil (I forgot this the first time I posted it! So sorry.)
1 T vanilla
1 egg

Sift together in a separate bowl:
1 c sorghum flour
1/2 c potato starch (or corn starch)
1 c unsweetened shredded coconut
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon, heaping
1/4 tsp nutmeg, heaping

Add dry ingredients into wet ingredients. Mix well. Add 1/2 c pecans if you like them. Spoon into the muffins tins...go ahead and fill the tins really full if you like! Bake for about 20 minutes. Let cool for ~5 min and then pop out of the tins.

These are excellent right away or the next day with peanut butter.

NOTE: I don't like a really sweet muffin...if you looked at the original recipe you might have noticed I increased the bananas a bit and cut the sugar back a lot. Feel free to add more sugar, but if your bananas are really, really ripe...well then these should be sweet enough. I also prefer the unsweetened shredded coconut. If you have regular, that will make the muffin sweeter too.

This is my contribution for Simply Sugar & Gluten Free's Slightly Indulgent Mondays.