AIP banana bread blueberry cookies | no gluten, dairy, salt, or added sugar скачать в хорошем качестве

AIP banana bread blueberry cookies | no gluten, dairy, salt, or added sugar

These gluten and dairy-free cookies use a banana bread base with added blueberries and an all-natural glaze. The recipe is auto-immune protocol (AIP)-compliant, and the honey in the glaze and be skipped to make it full vegan. Is it a simple, quick recipe? Not really. Do these cookies contain a good amount of natural sugar from all the fruits? You betcha. These cookies are for special occasions and convincing your non-dieting friends that you aren't totally masochistic. The coconut flour keeps the cookies lighter and poofy, while the tapioca flour enables them to still get a browned crispy cookie crust. And the glaze acts like a real honest-to-goodness glaze - it's gooey, melty, firms up in the freezer, and melts in your mouth. I have to say I was proud to finish these. Although an experimental recipe at first, it ended up being my favorite AIP dessert to date. *Super special shoutout to KieLoBot for the music. New favorite song. Cookies: -4 bananas -1 cup tapioca flour -½ cup coconut flour -3 tbsp coconut oil -½ tsp baking soda -¾ tsp cinnamon -¼ tsp nutmeg -2 tsp lemon juice -½ cup frozen blueberries Preheat oven to 375-ish. Peel bananas and mash them up with a fork in a large bowl until they’re smooth. Mix in the remaining ingredients one at a time, in the order they’re listed in above. It’s important to add the blueberries in frozen, so that when you fold them in with your hands they don’t smush up. Breaking apart and mingling them into the batter is absolutely cool, and it’s encouraged - but you want some of the little blue juice balls to maintain their structural integrity. Form the batter into little balls, about 12-14 from this recipe. Place them on a lined baking sheet, and bake for 50 degrees minutes. At 50 minutes, start checking them every 5 minutes or so for final doneness. When done, remove them and let them cool. When cooled, start making the glaze. Glaze: -2 tbsps coconut oil -2 tbsp honey -2 tbsp lemon juice -1 tsp water -1 ½ tsps tapioca flour Start making the glaze once the cookies are done cooling. Bring honey, coconut oil, and lemon juice to a gentle simmer. Remove from heat and pour into water and tapioca mixture. Whisk vigorously for 1-2 minutes so no clumps form. Cover the cookies, and place immediately in freezer for 20 minutes. Remove, let warm up a bit (or don’t), and nom away.