FOODIE FRIDAY: SUGAR FREE 2020 YUMMIES!

Hi Guys!

Don’t know about  you, but I’m totally SUGARED OUT! I told myself I wouldn’t do it, but I couldn’t resist all those yummy Terry’s oranges I consumed over Christmas. I convinced myself they had vitamin C in them — LOL as if!! There was chocolate everywhere I went, even in my dreams! Who can say no to peppermint crisp or chocolate yule logs? Especially when they ask you so nicely. And of course Christmas would not be Christmas without my annual Chocolate Almond Roca! Layers of butter, sugar, and slivered almonds, concealed beneath a blanket of dark deccadent chocolate. Ok, that was then…this is now!

Bananas are my go-to weapon when I need a guilt-free sugar hit. I googled the internet and found this recipe for sugar-free cookies. I tried the cookies last night and actually enjoyed them. I think it was the addition of chopped walnuts and shredded coconut that added the essential crunch and flavour. Hope you enjoy them as much as I did!

Sugar-free Oatmeal Banana Cookies:

2 cups of oatmeal (quick cooking ones)

4 ripe bananas mashed together

1/4 cup of almond milk (or regular milk will do)

1/4 cup chopped walnuts

1/4 cup sugar-free shredded coconut

Method:

Heat oven to 350 degrees c

Mix bananas and oatmeal together, add almond milk, chopped walnuts and coconut to mix. You can choose different add-ins like raisins or cranberries, etc. I decided to use walnuts and coconut as I like that combination in cookies. It’s such an easy recipe to play around with.

Drop little spoonfuls of mixture on to a baking pan. I made approx 1 dozen from above mix. Flatten each cookie with the back of a dessert spoon and pop into the oven for approx. 15-20 mins. until they look golden in colour and are well cooked. Allow them to sit and relax while the kettle is boiling. They need post-oven time to adjust. They will be gone before you realize it!!

EnJOY!

Cheers,
Patricia xo