Cranberry Coconut Healthy Cookies (Vegan, GF, DF)

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As you can probably tell from my posts, I don't eat many sweets or sugar anymore. I try to limit my sugar intake to only fruit which means not a lot of baked sweets happening around here. I prefer to 'save' my sugar indulgences for things like coconut ice cream or a piece of vegan layer cake. Treating it as a rare, special occasion thing has helped changed my sweet tooth to a healthy tooth. You'll notice most of my dessert recipes are sugar free, use natural sugars like maple syrup or are sweetened with a fruit. 

These cookies are made without sugar and sweetened only with a banana and the dried cranberries. 

Cranberry Coconut Healthy Cookies

1 mashed ripe banana

1/2 cup quick GF oats

2 tablespoons dried cranberries 

2 tablespoons unsweetened coconut flakes

1 tablespoon chopped pecans

dash cinnamon and nutmeg

pinch salt

Heat oven to 350 degrees. Line a small baking tray with a silpat or parchment paper. Set aside. 

In a medium sized bowl, combine all ingredients. Use a tablespoon to portion 8 cookies onto prepared baking tray. Cookies will not flatten or expand during baking so flatten them into round cookie shapes. Bake 15 minutes. Remove. Cool. 

Lemon Poppyseed Bread (Paleo, GF, DF)

I love that we can call this 'bread'. Bread sounds so much healthier than snacking cake, which is what this really is. I tried to keep things simple - no weird flours or anything. Just the usual paleo ingredients. 

There is no added sugar - just the sweetness of the banana. I like to use super ripe bananas that are soft and heavily spotted. They are nice and sweet. For me, it's a sensible amount of sugar but feel free to add 2 - 3 tablespoons of honey, agave or maple syrup if you're looking for that sweet fix. 

Makes one thin loaf. 

Paleo Lemon Poppyseed Bread

1 super ripe banana

2 eggs

1/2 teaspoon vanilla extract

zest of two lemons

2 tablespoons coconut oil, melted

1/2 cup coconut flour

2 teaspoons arrowroot powder

2 teaspoons poppyseeds

1/2 teaspoon baking soda

pinch salt

pinch nutmeg

Heat oven to 350 degrees. Grease or paper a loaf pan. Set aside. 

In a medium sized bowl, very thoroughly mash the banana. Add eggs, vanilla, zest and oil. In a small bowl, whisk coconut flour, arrow root powder, poppy seeds, baking soda, salt and nutmeg. Combine wet and dry ingredients. Be sure flour is hydrated. Transfer to prepared loaf pan. Smooth top and bake 45 minutes. Remove from oven and let cool in pan.