Winter days, chess and fruit sweetened treats

It has been a cold weekend here in the Tri-State area. My eldest was sick half of last week, which was why I have been a little quiet. We anticipated getting between 10-20 inches of snow between Saturday and Sunday and I don’t think we got that much, but on days like this with an older baby I have more time indoors to play with him, bake, tidy, read and so forth. I look forward to hibernating in a way, but I also like to stay busy and accomplish little tasks around my home.

There is always something cooking in our kitchen. Since my diagnosis with Celiac Disease, home cooking has become something of a love/hobby out of necessity. This weekend’s recipes included a butternut squash soup, a turkey Bolognese with Deboles gluten free angel hair pasta, a gluten free pizza with a base from Chebe gluten free pizza mix and some delicious coconut sugar brownies!

While my kids were busy getting chess lessons from their dad, and the baby napped, I experimented with a recipe and am sharing the results with you!

This is a recipe that uses fruit as a sweetener and is for anyone on the Autoimmune Paleo Protocol (You may leave out vanilla and chocolate chips if you choose). I will caution you that my kids do not prefer this to our regular gluten free recipe, which doesn’t follow the autoimmune protocol. Just so that your forewarned…they are not your normal toll-house cookie!

You’ll need the following ingredients:

  • 1/2 t. vanilla
  • 1 mashed banana
  • 2/3 C. coconut shreds
  • 1 t. grapeseed oil
  • 1/4 t. salt
  • 1/4 c. chocolate chips (enjoy life brand)

Preheat the oven to 350′. Prepare a baking sheet with parchment paper.

Next, in a medium size bowl, mash the banana until it’s smooth like a puree. Then mix in vanilla grapeseed oil and stir well until combined. Mix in coconut shreds and salt and combine evenly. Form into balls and place on a baking sheet covered in parchment paper. Using a fork, press down to flatten the cookies.

Bake at 350′ for 13 minutes, or until the top is a golden brown. Flip them like pancakes and cook a few more minutes until the bottom side browns as well and enjoy once cooled!