Call them bites, cookies, healthy snacks, whatever you want. One thing I've learned on my journey to figuring out how the heck I should bake with gluten free flours is that sometimes a failed cake can turn into amazing little cookies! Baking with coconut flour or almond flour sometimes results in a cake that refuses to rise or bake properly, so I have learned that mixing flours is really the key to getting a succesful gluten free cake. In any case, a few years ago I made a cake using ground up gluten free oats because that's all I had on hand, and the cake came out perfect. For whatever reason, no need to go scientific.
I wanted to make banana bread a few days ago as I haven't in such a long time. These days, rotten bananas which I absolutely despise usually get peeled and thrown into the freezer for a future smoothie. But, I wanted to bake. The batter was not the right consistency, so I scratched my cake idea so I added a bit more flour and rolled the dough into cookies/bites. Needless to say, they came out delicious, moist, and full of flavor. I added a few superfoods such as maca, hemp seeds, chia seeds and raw cacao nibs just to make these bites extra healthy and guilt free! These are quite easy to make and last a few days so they are a perfect little breakfast or healthy snack during the day without any added refined sugars.
1 1/2 cups oats (I use gluten free)
1/3 cup ground flax seeds
3-4 tablespoons almond or peanut butter
1 tsp cinnamon
1 tsp maca powder
1 tbsp hemp seeds
1 tbsp chia seeds
3 tbsp raw cacao nibs
3/4 cup dessicated coconut
Preheat the oven to 350F.
Mix oat flour, glax seeds, cinnamon, maca, hemp, chia and raw cacao in a bowl. In another bowl mash the banana and mix with the nut butter of your choice. Combine all ingredients together and mix well. Roll the batter into small balls and into the dessicated coconut. Or you can turn them into cookies or even bake them in muffin tins. Bake for 15-20 minutes, let cool and enjoy!
PS - top them with even more nut butter for an extra delicious treat!