For me, the weekend is all about baking. It's about relaxing and unwinding, destressing - and nothing helps me to do that more than baking.
This weekend, I'm planning on making my Curly Wurly Pie AND Oreo Truffles (oh yes - I am going all out!) to enjoy after a trip to the Sea Life Centre, but usually I try and keep things as clean and unprocessed as possible.
Don't get me wrong, I love the odd indulgence (gimme all the ice cream. And chocolate!), but when healthier foods can taste so good...why the need to go off track?
Anyway, these gluten-free Chocolate Peanut Butter & Banana Cookies were last week's baking experiment, and I have to say that they turned out to be utterly delicious. Actually, scrap that, they were amazing! I made this version as a protein cookie, but you can easily adapt to not include protein if you'd like.
Have a wonderful weekend,
PEANUT BUTTER AND BANANA PROTEIN COOKIES
1 cup oat flour
1/2 cup protein powder (I used That Protein Brown Rice Protein With Cacao - or sub with ground almonds for non-protein)
2.5 tbsp Creative Nature cacao powder
1/2 tsp bicarbonate soda
1/4 cup stevia
1/4 cup coconut sugar (I love Coconom)
1 egg, beaten
1/2 cup peanut butter (I used Hognuts Mississippi)
1/2 cup Lucy Bee coconut oil, melted
1 banana, mashed smooth
1/2 cup dark chocolate chips
1) Preheat the oven to 180C, then grease and line two baking trays. In a large bowl, combine dry ingredients (oat flour, protein, cacao, bicarb, stevia and coconut sugar). In a separate bowl, mix together the egg, peanut butter, coconut oil and banana until smooth.
2) Fold together the wet and dry ingredients until just combined, then stir in the chocolate chips. Spoon the mixture onto the prepared baking trays, then bake for 9-12 minutes, or until cooked. Leave to cool, then enjoy.