Updated: Apr 8
Super easy and delicious with many immunity variations. As always vegan, gluten-free, highlighting natural sweeteners, and only the cleanest + freshest ingredients and superfoods. No guilt here!
PUT IN BIG BOWL:
-1 cup of gluten-free flour of choice. (I tried coconut flour, I tried almond flour, I tried oat flour, and also I tried green banana flour. They were all great!)
-3 tbsp sesame seeds -1 tsp cinnamon -1 tsp turmeric
-1/2 tsp nutmeg IMMUNITY POWDER OPTIONS: (pick one) -1 tbsp (anti-viral) CHAGA MEDICINAL MUSHROOMS powder (use code "Grace911" for 15% off) -1 tbsp Ayurvedic AMLA powder (rich in iron + Vit C)
BLEND IN A BLENDER: 2 bananas 1 tbsp fresh ginger 1/3 cup coconut oil 1/3 cup water 1/3 cup coconut nectar, yacon syrup, or molasses Once blended till creamy, pour in dry powder bowl and mix thoroughly. FOLD IN: -1 cup shredded carrots -1/3 cup chopped raisins VARIATIONS: -use zucchini instead of carrots **SIDE NOTE: If you don't have any of the immunity booster powders I have mentioned above, no worries! You can easily make this recipe without them.
COOKING TIMES: I put these in my dehydrator for 6 hours on a low heat which means they are still considered "raw". You can bake them in the oven at 350 degrees F( 175 degrees C)—for approximately 12-15 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack.
Guilt-free, immune-boosting, and delicious! Store in container in fridge. Because they are made with natural ingredients they will develop mold after a few days if left on counter. Did you make these? Let me know and tag me in your photos! I love seeing what people create! #GraciousLivingLifestyle #GLOwiththeflow https://www.graciouslivingoasis.com/