Blue
Cookie Bar-Blob
Grape
juice concentrate is what makes these delicious vegan and
refined-sugar-free cookes blue! Also, mashed banana is what holds them together it works pretty good.
The reason
this is a bar-blob is because the finished product really has to set
but it is really yummy so i didn't worry about it :-)
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Ingredients
2
1/2 cups almond flour
1
cup oats (you can substitute 1 more cup almond flour instead of
oats
to make this recipe entirely gluten free)
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt
1
very large banana or 1 1/2 medium bananas
1/2
cup coconut oil
2
tablespoons ground decaf coffee
1/2
cup water
6
tablespoons grape juice concentrate
1/2
cup grain sweetened carob chips
1/2
cup raisins
Instructions
Boil
the 1/2 cup of water and then dump the coffee into it and let it sit
for a couple of minutes. Then either pour it all into a coffee
filter in a single-cup plastic coffee thingy over a mug or else just
use use a teeny little strainer over a mug like i did to make the
finished cofee. Whisk the flour, oats, baking powder, baking soda,
and salt in a big bowl. In another bowl, mash the banana using a
potato masher or if you don't have one then a fork. Add the mashed
bananas, coconut oil, 2 tablespoons of the finished coffee, and the
grape juice concentrate to the dry ingredients and mix until blended.
Add the carob chips and the raisins and mix until blended. Preheat
the oven to 375 degrees. Put a piece of parchment paper on a cookie
sheet. Smush the mixture on to the cookie sheet, make a big blob
about the thickness of a cookie. Bake for 13-15 minutes – they
probably will still be quite gooey on top but as long as they get
brown underneath that's fine, don't leave them in more than 16
minutes MAX. Take the out and let them cool. Actually the finished
product seems to be best when refrigerated but if you don't mind if
they tend to fall apart at room temperature, have them that way. :-) Cut into
bars and serve. Yum!!!! :-) :-) :-)
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