New You Boot Camp Pumpkin Cookie Balls
13th April 2015
New You Blueberry Almond Cookies
13th April 2015
Ingredients
- 1 medium banana (too much banana will make the muffins too wet)
- 1/2 cup Coconut Flour
- 2 tsp Cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 cup water
- pinch of Himalayan Crystal Sea Salt
- 1 1/2 cup dates dried
- 6 medium eggs (medium is 60 grams -if they are bigger make them 5)
- 3 tbsp coconut oil
Servings:
Instructions
- Line a spring form cake tray with non stick baking paper OR use muffin/cupcake papers in a cupcake baking tray
- Use a food processor (remember you can do it all by hand)
- Put dates and coconut flour into blender first and process until dates start to really bread down
- (I put the flower in at this point to stop the dates from getting sticky and glugging up the bowl)
- Add banana, cinnamon, nutmeg, baking soda, salt and combine well
- Add water, oil and eggs and blend until well combined
- Remove from food processor bowl and and pour mix into a mixing bowl
- Stir everything well to make sure all ingredients are well combined
- Either pout mix into a lined spring form cake tray or spoon mix (3/4 full) into cupcake papers
- (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix).
- Bake the full size cake for 35-40 minutes until browned and springs back when lightly pressed in the middle.
- Bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle.
- If you are not sure - use a toothpick to check the cake is cooked through.
- Keep them refigerated.
- Enjoy!
