Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.
In a medium bowl, blend together the bananas, milk, molasses and coffee extract. Then add the spices, baking powder, tapioca starch and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour. Stir in optional nuts, seeds, and chocolate chips.
Drop spoonfuls of batter onto prepared baking sheet leaving enough space for some spreading.
Bake for 15 minutes or until lightly brown on the edges. Remove from the oven and cool for at least 10 minutes before removing from the pan. Enjoy!
Keep leftovers in the fridge for up to a week.
Recipe by Feasting on Fruit
Preheat oven to 176°C. Line two large baking sheets with parchment paper; set aside.
In a medium bowl, blend together the bananas, milk, molasses and coffee extract. Then add the spices, baking powder, tapioca starch and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour. Stir in optional nuts, seeds, and chocolate chips.
Drop spoonfuls of batter onto prepared baking sheet leaving enough space for some spreading.
Bake for 15 minutes or until lightly brown on the edges. Remove from the oven and cool for at least 10 minutes before removing from the pan. Enjoy!
Keep leftovers in the fridge for up to a week.
Recipe by Feasting on Fruit
Pure Coffee Extract
