Monday, November 11, 2013
Makes 12 bar cookies
1/2 mashed banana (about 1 large)
1/2 cup natural peanut butter (or non peanut)
1/2 cup honey
2 tsp vanilla
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup ground flax seed (or an add’l 1/4c flour)
1/4 cup vanilla protein powder (+2TB of water if dough is too thick)
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup dried cranberries or raisins
Prepared 8x8 pan sprayed with cooking spray
1.Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
2.In a large bowl, stir together banana, peanut butter, honey, and vanilla.
3.In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
4.Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
5.Spread into the prepared 8x8 pan and smooth evenly.
6.Bake for 14 to 16 minutes or until browned. Cool completely in pan then cut into 12 bars..
7.Store in an airtight container for up to 3 days. Freeze well for up to 2 months; thaw before serving.
Exchanges: Per square = 1 Starch, 1 Fat, 1 Fruit*
*Exact exchange amount may vary based on serving size and alterations, when in doubt overestimate in an exchange to be safe or contact your TNT Health Educator.