Ingredients
- 2 cups certified gluten free rolled oats
- 14 cup certified gluten free oat flour
- 1 cup unsweetened flaked coconut
- 2 tablespoons ground flax seeds
- 12 cup almonds
- roughly chopped
- 14 teaspoon sea salt
- 2 organic bananas
- mashed
- 2 tablespoons maple syrup
- 14 cup coconut oil
- melted
- 1 cup fresh organic strawberry
- roughly chopped
- 1 teaspoon vanilla
- 12 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet or two with unbleached parchment paper.
- In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.
- Stir in bananas, strawberries, coconut oil, maple syrup and vanilla.
- I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed.
- You can of course just use a large spoon or spatula.
- Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them.
- Press them down very gently to flatten them a bit.
- Bake at 350 for 25-30 minutes or until fragrant and golden.
- Cool on pan for a few minutes than transfer to a cooking rack.
- Enjoy for breakfast, dessert or an anytime snack.
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