Healthy Banana Oatmeal Cookies

Great for breakfast and/or as a snack. Gluten-free, sugar-free, fat-free, dairy-free, super healthy and super delicious. Even your pickiest eaters will love it.

HEALTHY BANANA OATMEAL COOKIES. Gluten-free, no sugar, no fat, easy to make, healthy and delicious. Great for breakfast, school lunches and/or as a snack.As the school year moves on. I was starting to run out of healthy snack ideas to pack in my toddlers lunchbox. The challenging part is that my son is a picky eater. It is trial and error with him with no rhyme or reason. He likes what he likes and its is difficult to get him to try new things. So, I was over-the-top pleased when he ate and enjoyed these healthy cookies.

HEALTHY BANANA OATMEAL COOKIES. Gluten-free, no sugar, no fat, easy to make, healthy and delicious. Great for breakfast, school lunches and/or as a snack.These cookies are naturally sweetened with fruits. They are high in fiber and protein, and packed with nutrition. The cookies are soft in texture with a little bit of crunch from the rolled oats and chewiness from the dried fruits. I used a mixture of dried cherries, blueberries, and goji berries, but you can use any kind of dried fruit you prefer. These cookies are a cross between an oatmeal raisin cookie and banana bread, so if you like either of those, you are going to love this recipe.

HEALTHY BANANA OATMEAL COOKIES. Gluten-free, no sugar, no fat, easy to make, healthy and delicious. Great for breakfast, school lunches and/or as a snack.

HEALTHY BANANA OATMEAL COOKIES. Gluten-free, no sugar, no fat, easy to make, healthy and delicious. Great for breakfast, school lunches and/or as a snack.So, start your morning off right or give yourself a little energy boost in the afternoon with these healthy and delicious treat. Enjoy!

Healthy Banana Oatmeal Cookies

  • Servings: 12 cookies
  • Difficulty: easy
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Ingredients

1 cup overripe mashed banana (about 2 medium)

1/2 cup unsweetened applesauce

1 cup old fashioned rolled oats

1/2 cup quinoa flakes (or rolled oats)

1/2 tsp cinnamon

1/2 cup dried fruits (I used cherries, blueberries and goji berries)

Instructions

1) Preheat oven to 350F and line a baking sheet with parchment paper.

2) Mix all ingredients together. Scoop out onto the prepared baking sheet and flatten a bit with your hands.

3) Bake for about 20 minutes or until lightly golden brown.

Recipe adapted from Momables

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Persimmon Pudding Cake

A dense, moist, and chewy spiced pudding cake made from the delicious persimmon fruit.

PERSIMMON PUDDING CAKE. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.Have you ever made something for the first time and it turned out better than expected? Well, that’s exactly what happened to me with this recipe and it became an instant favorite. This pudding cake is super moist and chewy, similar to an English toffee pudding cake. There are only 4 tablespoons of butter in this 13 x 9 inch cake, yet it’s rich and dense like a brownie. The persimmon fruit is a very mild tasting fruit, especially when it’s baked, so I added some cinnamon and brown sugar to make it more flavorful. I’ve already bought another case of fruit so I can make the cake again as soon as possible, and it’s been such a hit, my family has also requested it for our Christmas dinner.

PERSIMMON PUDDING CAKE. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.The persimmon is a fall season fruit. I used the Hachiya type vs the Fuyu kind for this particular recipe. The Hachiya is the larger of the two and has a softer pulp texture when fully ripe. But, you have to be patient with this fruit as it can only be eaten when it’s completely ripe and soft all around. Make sure it’s soft around the stem area as well, as that tends to be the last part to ripen. If it’s not completely ripe, the fruit will have a very unpleasant, chalky, and astringent taste. Once ready to be eaten, the pulp will be soft and watery, almost like applesauce. The taste will be very sweet and mild in flavor, similar to pumpkin.

PERSIMMON PUDDING CAKE. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.You have to enjoy this fruit fresh if you are not familiar with it. That’s my favourite way to eat and really experience this exotic fruit. Simply take off the stem, break it in half and scoop out the soft and deliciously sweet flesh with a spoon. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating.

PERSIMMON PUDDING CAKE. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.This pudding cake is a perfect fall and/or winter dessert. There is just something about the scent of cinnamon and brown sugar in the house that brings me a warm, cozy, and comforting feeling. As I get ready for the holiday season, I will be enjoying this dessert with friends and family and I hope you do too.

PERSIMMON PUDDING CAKE. A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.

Happy Fiesta Friday #43  and see you at The Novice Gardener for another great party!

Persimmon Pudding Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

2 cups hachiya persimmon pulp (about 3 large or 4 medium fruits)

4 tbsp melted unsalted butter

2 large eggs

1 cup white sugar

1 cup lightly packed brown sugar

1 tsp vanilla extract

2 cups all-purpose flour

1 tbsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 cup chopped walnuts (optional)

Instructions

1) Preheat oven to 350°F and grease a 13 x 9 inch glass baking pan.

2) Using a handheld blender or stand blender, pulse the persimmon pulp to break part the seed casings and measure out 2 cups. Do not over purée.

3) Sift flour, baking powder, salt and cinnamon into a large bowl. Set aside.

4) In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in walnuts.

5) Spread onto prepared baking pan and bake for 45-55 minutes or until a toothpick inserted Into the center comes out clean. Enjoy with some vanilla ice cream or whipped cream.

Recipe by Little Sweet Baker.

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