makes approximately 72 (1 tablespoon) cake bites
4 large, very ripe bananas
2 tablespoons coconut oil, melted
½ cup homemade almond butter (omit honey and vanilla) or use store bought all natural
1 tablespoon vanilla extract
2½ cups ground flax seed
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup dried cranberries
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, combine flax seed, baking powder, cinnamon, nutmeg and salt. Whisk to combine. Set aside.
In a separate large mixing bowl, mash bananas. Add almond butter, vanilla and oil. Beat with mixer until well combined.
With your mixer on low, slowly add flaxseed mixture to your banana mixture. Beat until well combined and smooth. Stir in cranberries.
Scoop dough using a 1 tablespoon scoop. Roll dough into 1-1/2" balls. Place on prepared cookie sheet 2" apart.
Using a wet fork, press dough balls down gently.
Bake for 10-12 minutes or until solid and browned. Let rest on sheet for 2-3 minutes, then remove and let cool completely on baking rack.
Recipe printed from http://TheSlowRoastedItalian.com/
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