The doctor definitely has a sweet tooth. Yet, he wants to avoid consuming white sugar/flour products because of the ill effects on one’s health. Thus, the dietitian is always trying to come up with something “healthier” but satisfying to the sweet tooth. When looking at some very ripe bananas, she decided to combine a recipe for keto cookies with one of the flourless banana cookie recipes. The results were excellent according to the doctor. Unfortunately for those with whom we are sharing this recipe, quantities are estimated because of our tendency toward non-measuring when cooking!
We want to encourage you to try these types of recipes instead of consuming products laden with sugar, flour, and preservatives/chemicals. In a recent staff meeting at Caring Medical, we were discussing the cumulative effect of maximizing health by doing a lot of little things in our lives to lessen the toxic load our bodies have to fight in order to keep diseases at bay.
We all know that excessive consumption of sugar leads to adult-onset diabetes, as well as cardiovascular disease, as well as stresses the immune system. Chemicals and processed so-called food leads to toxin build up and increases strain on our livers and other organ systems to detoxify. Control what we can control – and food is a major part of that, right? Try to eat as clean as you possibly can. It’s worth it. Work towards developing a lifestyle, not a “diet.”
Back to the recipe!
What you need:
- 2 ripe bananas
- 1 cup nut butter (we used half peanut butter and half coconut almond butter)
- 1 egg
- 1 tsp baking soda
- 1 tbsp raw honey
- 1 tsp kosher sea salt
- ½ tsp cinnamon
- ½ cup pecans; chopped
- ½ to 2/3 cup unsweetened coconut flakes
- ½ cup dark chocolate chips
- heaping ½ cup GF chocolate rice cereal or oats.
What to do:
Preheat oven to 375. Mash bananas in a large bowl, add nut butter and egg and stir vigorously until combined. Add baking soda, honey, salt, and cinnamon. Stir until well mixed. Add nuts, coconut, and chocolate, folding in well, followed by cereal. Add more of these ingredients if the dough seems too wet. Chill the cookie mixture for about 30 minutes. This is a key step because it helps solidify the dough. Drop heaping teaspoons of dough on a cookie sheet lined with parchment paper. Bake for 8 minutes. Remove from the oven and consume with a lovely cup of espresso! Cheers!