Sunday, May 19, 2013

Traveling Coconut Cakes

Traveling Coconut Cakes

These little cookie things were a great travel snack! I baked them the night before, allowed them to cool down and then froze them! They stayed fresh until I arrived in the Dominican, at which point I put them in the mini fridge. Delicious!

In this picture, I'm eating one in the airport :D

1 Cup Old Fashion Oats
1 Cup Unsweetened Shredded Coconut
1 Cup Liquid Egg
2 Very Ripe Small Bananas
1/8 Cup Chia Seeds
Stevia and Cinnamon to taste

- Preheat oven to 400
- Mash bananas
- Mix Ingredients
- Lightly coat parchment paper with non-stick spray and place on cookie sheet
- Spoon and flatten batter onto parchment paper
- Baked for 15 minutes (or until golden brown)

- Crushed Nuts
- Cacao Nibs
- Dried fruit
- Substitute Pumpkin for Banana
- Flax Meal

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