It is blueberry season here, and National Blueberry Month (in July in the U.S., maybe here too?) and we have a few blueberry bushes in the yard. We have been drinking a lot of morning smoothies and eating delicious blueberry-macaroon porridge. It's a wonderful time of the year! Here is a great little very moist Blueberry-Avocado (or Banana, if you prefer) Muffin Cookie (so called, because it is a little less poofy than an actual muffin but no less yummy to eat).
· 1 tbsp ground Flaxseed or Chia Seed + 3 tbsp water
· 6oz Coconut Milk with Juice of ½ Fresh Lime or Lemon
· 1 ripe Avocado or very over-ripe Banana
· 1 tsp pure Vanilla extract
· 1 cup Almond Meal
· 1 cup Oat Flour (use certified gluten-free oats if necessary- I ground mine up in the Vitamix)
· ½ cup Coconut Shreds
· 3/4 cup Coconut sugar (or sweetener of choice)
* 1 tsp Baking Soda
* 1 tsp Baking Soda
· ¼ tsp Sea Salt
· 1 cup old fashioned Oat flakes (use certified gluten-free if necessary)
· 1 cup Blueberries
1. Preheat oven to 350F. Use silicon bake cups, line a baking sheet with parchment paper or spray with cooking spray.
2. In a small bowl, stir together flax and water. Set aside.
3. Mash Avocado or Banana
4. Add all items to Food Processor, except for Oat flakes and blueberries. Process until just combined
5. Transfer dough (very sticky) to a medium size mixing bowl and fold in the oat flakes and then the blueberries.
6. Using wet hands, roll mixture into 10 large balls of "dough". They will be wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread much. Conversely, you can use the silicone muffin tins or a silicon sheet on a pan.
7. Bake for 20-30 minutes.
8. Cool well on racks before eating.
9. Store cooled cookies in an air-tight container in the fridge.
|Husband dutifully scarfing down the muffin-cookies while doing his paperwork in the sunshine|