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Everything But

Collect the ingredients ahead of time if you are going for nutritional quality, or substitute with what you have if you just want to have fun. I soak all seeds and nuts for at least 12 hours ahead of time and store them in the freezer until ready to use. Soaking makes the nutrients MUCH more accessible to your body.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup(s) butter
  • 1 1/2 cup(s) dried date pieces chopped
  • 1 banana(s) very ripe, smashed
  • 1/4 cup(s) turbinado sugar
  • 1 egg(s)
  • 1/2 tsp almond extract
  • 1/2 tsp cayenne pepper
  • 1 1/2 cup(s) almond butter
  • 1 1/4 cup(s) gluten free baking flour mix
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp cinnamon heaping!
  • 1/2 cup(s) ground flax meal
  • 1/2 cup(s) dried cherries
  • 1/2 cup(s) raisins
  • 1 cup(s) sunflower seeds
  • 1 cup(s) pumpkin seeds
  • 1 1/2 cup(s) almonds roughly chopped
  • 1/2 cup(s) dark chocolate chunks or chips

Method
 

  1. Preheat oven to 350 degrees.
  2. Blend all wet ingredients well in mixing bowl. (through almond butter)
  3. Combine dry ingredients in a separate bowl and then mix in to wet ingredient mix. ( I usually just pour it all on top of the wet ingredients and mix away!)
  4. Add the add ins. Roll with hands into large golf ball sized rounds and flatten on a baking sheet.
  5. Set timer for 15 minutes and bake to desired crunchiness. I press the top with my finger to see if it will not depress, and if it looks a little crispy as well, I'm done. OTL 2019