Jacynthe's recipies

Peggy’s Walnut-Banana Cookies (from Vega)

Peggy’s Walnut-Banana Cookies (from Vega)
  • 1 cup almond butter (you can use tahini or hazelnut)
  • 2 tbs ground chia seeds
  • 1/3 cup water
  • 1/2 tbsp cinnamon
  • 1/2 cup coconut sugar (you can use maple syrup or applesauce)
  • 1 cup gluten-free oatmeal
  • 1 cup shredded coconut
  • 3/4 cup carob
  • 1/3 cup broken walnuts
  • A pinch of salt
  • 4 ripe bananas
  • Seeds from 1 vanilla bean
  • 1/2 tbs ground cinnamon
  • 1/4 cup walnuts
  • 1 tbsp maple syrup

Preheat oven to 350° F.

In a bowl, add:

• almond butter

• ground chia seeds

• water

• cinnamon

• coconut sugar

• salt

Mix well and add:

• gluten-free oatmeal

• shredded coconut

• carob

• chopped walnuts

• salt

Roll dough into golf ball size pieces and press to flatten cookies. Drop onto a cookie sheet covered with parchment paper and bake for 20 minutes. If you want to make sandwiches, make bigger balls and press into 4-inch-diameter cookies.

Banana ice cream, mix together:

• 4 ripe bananas

• Seeds from vanilla beans

• Ground cinnamon

Pour into a bowl that goes in the freezer and add:

• Walnuts

• Maple syrup

Mix and freeze until desired consistency. Build sandwiches and make your entire household happy! These "Peggy’s* Cookies" are good for the heart and bones, give you energy, reduce stress and nourishing!

*Peggy Kotsopoulos from Vega is a registered holistic nutritionist and culinary consultant focused on teaching real health through lifestyle and dietary choices that are easy and delicious. She obtained her RHN designation from the Canadian School of Natural Nutrition, completed her health educator certification from Hippocrates Health Institute in West Palm Beach Florida, graduated from Living Light Culinary Arts Institute in California, and founded beVibrant - a food-based wellness consultancy. For more information, visit and follow Peggy K. on Twitter@BeVibranthHealth and Google+

Gluten free
Vegetarian
Lactose Free
Protein
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