Some time after our walk, we decided we needed to bake banana cookies because we have a ridiculous amount of overripe bananas about. My mom is gluten free and my dad is diabetic, so I try to bake without gluten or sugar. I also try to bake in a way that is some semblance of healthy for myself and my gut. I found a banana cookie bar recipe online and modified it. Thing is, because they were supposed to be bars they turned out quite dense and resemble cake. Therefore I have dubbed them "cake-ies".
Sugar & Gluten-free banana cake-ies:
3/4 cup Splenda (I use the store brand because I'm cheap)
3 mashed ripe bananas
1 tbsp oil (I used a blood orange oil from a company in Temecula. If you're not lucky enough to have access to the awesome crap in Danielle's kitchen, add in lemon and orange zest)
1 tsp baking powder
1/2 tsp baking soda
1 cup coconut flour
1/2 tsp cinnamon
1/4 - 1/2 tsp ground nutmeg (fresh ground is always best)
Make balls of dough a little bigger than a golf ball or, if you don't golf but know the game of beer pong, a ping pong ball and flatten them a bit. Put them either on a greased cookie sheet or on parchment paper on a cookie sheet.
Jewelry: HardWear by Lindsey
Sister: Film Making and Cookie Baking
Rusty J: Rustified - Lifestyle Inspiration from a Renaissance Man