Blueberries and bananas rounded out with crunchy peanut butter, coconut oil and ancient grains. Each one of these bites is a power house of antioxidants and prebiotics! Super easy to make!
Makes 24 treats
1 cup sorghum, brown rice, or millet flour + a bit extra
1 medium banana, ripe but firm
½ cup blueberries fresh or frozen
¼ cup ground flaxseed
3 tablespoons all natural peanut butter
2 tablespoons ev coconut oil
Do ahead: Preheat oven to 350℉. Coat a small 9x13 baking sheet with cooking spray.
Place all ingredients into a food processor and pulse until a sticky dough forms. Sprinkle some flour onto a work surface; scrape dough onto the work surface. If the dough is too sticky, then sprinkle flour directly onto the dough (ok to be a little stickier than cookie dough). Scoop small rounds about, 1 teaspoon, onto the prepared baking sheet and press with your thumb like thumbprint cookies. Bake for 25-30 minutes or until the edges begin to brown, flip and return to oven for 5 minutes more.
Allow to cool completely; store chilled air tight. For crispier bites, allow them to cool in the oven. Bark! Bark!