Chocolate Coconut Rounds

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There they were, sitting timid in the middle of my fruit basket trying to pretend they were not there. Overripe bananas, like the poor step child in an old fairy tale. Since I only like to eat them when they are still a little green, these brown things in my fruit basket are definitely not my thing. But over time I have come up with various ways to use them up, using them for smoothies, pancakes or baking,¬†after all they do provide a great source of natural sweetness without adding sugar. And yes, I have to admit before I did that, sometimes they would get thrown out. So that’s why they are scared. But fret not bananas, I have something yummy to turn you into ūüôā

What do you do with your past prime bananas? Any favorites?

This recipe is grain and sugar free, the only sweetness comes from the banana, so it isn’t your traditional cookie, if you like things sweet, you might want to add 1/4 cup of sugar or some stevia. These are more like a piece of 70% cocoa chocolate, flavorful but just subtly sweet.

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And without further ado here is how to make them:

Ingredients

  • 1/2 cup egg whites (about 4)
  • 2 ripe bananas, mashed with a fork
  • 2 cups unsweetened, shredded coconut
  • 1 cup ground almonds, natural not blanched
  • 6 tbsp cocoa powder
  • 1/4 cup almond butter (cashew butter or other nut butter would work as well)
  • 1 tbsp coconut oil
  • 1 tbsp coconut flour
  • 1 dash of salt

Directions

  1. Combine shredded coconut, ground almonds, coconut flour and cocoa powder in a bowl
  2. Add the mashed bananas
  3. Melt the coconut oil together with the almond butter and stir until smooth, add to bowl
  4. Add the egg whites
  5. Mix until everything is fully incorporated
  6. Divide dough into two portions and between wax paper, work each one into a roll of about 1 1/2” to 2″ diameter.
  7. Place in the freezer for about 1 hour or until nice and solid.
  8. Preheat the oven to 350¬įF
  9. Remove one roll from the freezer, and slice into rounds 1/2″ to 3/4″ thick, place ona ¬†lined cookie sheet and bake for 15 to 20 minutes.
  10. In  the meantime, repeat the same with the other roll.
  11. Let the rounds cool down on the cookie sheet for 5 minutes before removing to a cooling rack.

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Copyright © 2012 Simple Healthy Homemade. All rights reserved

Roasted Red Pepper and Pumpkin ‘Cream’ Sauce

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Glorious colors of fall! Here the leaves have finally turned color and as I am typing this I can see the red and yellow leaves glow in the sunlight, and the bronze and ‘still green’ leaves add depth to the shadows. The birds have returned to the bird feeder in droves, the nights finally have that crisp quality you only experience on an early morning in fall and I am enjoying the view to say the least.

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To celebrate fall, with its vibrant orange of pumpkins, golden corn field and that last rest of summer’s warmth int he afternoon, I roasted up a brightly colored, mighty tasty and versatile sauce/dip/spread. Enjoy!

Ingredients

  • 1 red bell pepper
  • 1 cup chopped cooked pumpkin (or canned)
  • 1 tbsp olive oil
  • 1 pinch salt

Directions

  1. Roast whole red pepper until blackened in spots all over by holding it over a gas flame or placing under the broiler, then place in paper bag to cool a bit (the steam will loosen the skin making it easier to peel, added bonus, you won’t burn your fingers as much).
  2. Peel red pepper (don’t have a guy do this, for some reason their hands are not made the same as ours and they cannot handle heat, as per my experience ūüėČ ) , this works best using a paper towel and literally rubbing the skin off. Cut in half and discard the seeds, then chop flesh.
  3. Place pepper in your food processor or blender. I use a really cute mini processor for sauces and dips. And blend until you have a chunky mess, add the olive oil, blend until fairly smooth.
  4. Add the pumpkin and salt and process some more. The result should not have any chunks left in it but be smooooooth.
  5. Gently reheat to use over pasta, like the Pumpkin Goat Cheese Ravioli for example or chill and use as a spread for sandwiches or serve cold as a dip for veggies.                              Yields about 1 1/2 cups.

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Copyright © 2011 Simple Healthy Homemade. All rights reserved.