NO BAKE BANANA COOKIE STACKER
Recipe by Charissa & Co
A simple yet easy chewy all round nasty free cookie, no baking required a great alternative to have instead of processed ice-cream cookies.
What is yacon syrup? I add it in some dishes when sweetness is needed, this is a low GI sugar alternative. Contains around 40% Fructans these feed the good bacteria in the gut once they reach the large intestine. This is imperative for when it comes to gut health, 1/3 of the yacon is digestible sugars whereby from this the calories are digested being only a 133calories per 100grams or 20 calories a tablespoon.
The digestible 1/3 of sugars is a combination of your fructose, glucose and sucrose, the rest of the 2/3 that are not digestible is your (FOS) Fructooligosaccharides and inulin (a type of fibre).
Is Clean Lean Protein from Nuzest ok for coeliacs?
FOR THE COOKIE BASE:
- 1/2 Cup of raw pecan nuts
- 1/2 Cup of hazelnut flour
- 4 Large medjool dates
- 2 Tablespoons of runny almond butter
- Pinch of pumpkin spice
- 1 Serving of Nuzest Smooth Vanilla/ Rich Chocolate Clean Lean Protein
- 3-4 Tablespoons of smooth almond butter
- 1 Tablespoon of Clean Lean Protein Vanilla
- 1 Tablespoon of yacon syrup
- 1 Teaspoon of coconut oil
Start by blending the pecans, hazelnut flour, pitted dates, nut butter, cinnamon and protein powder, to a food processor or high-powered blender and process until it turns to a sticky dough.
Roll out into small balls and push down into little cookies, then pop in the freezer for 15min on non stick tray, while you make your nut topping.
The nut butter blend, you blend until smooth, the pop a small amount onto of the cookies, add sliced banana and drizzle with raw dark chocolate, keep in the freezer for 1 hour before serving.
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