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36
chocolate banana
mousse
PREP TIME 5 minutes SERVINGS 4
desserts
37
cranberry oat
cookies
PREP TIME 10 minutes COOK TIME 10-12 minutes MAKES 16 cookies
desserts
ingredientsingredients
directions
1. Preheat oven to 175˚C (350°F). Using the dough blade, add the coconut oil, egg, vanilla,
brown sugar, and granulated sugar to the Food Processor Bowl. Turn unit ON and hold
down “Auto-iQ
®
PULSE” for 3 pulses. Select “LOW/DOUGH” and blend for 15 seconds.
Scrape down the sides.
2. In a medium bowl combine the flour, ground almonds, oats, coconut, baking soda, salt
and cinnamon then stir to combine. Add half of the dry mixture to the Food Processor
Bowl. Hold down “Auto-iQ
®
PULSE” for 3 pulses, select “LOW/DOUGH” and blend for 10
seconds. Scrape down sides and add remaining dry mixture. Select “LOW/DOUGH” and
continue to blend for additional 15 seconds until dough is evenly combined.
3. Add the cranberries to the Food Processor Bowl and hold down “Auto-iQ
®
PULSE” for
10 pulses, until cranberries are evenly dispersed throughout the dough.
4. Spoon tablespoon-sized cookie dough onto parchment-lined cookie sheets, about 5 cm
apart. Bake 10-12 minutes until JUST golden. Cookies will be very soft upon oven
removal, but will set up within 5 minutes of resting.
• 55 g ground almonds
• 20 g shredded coconut
• 50 g gluten-free oats
• ½ tsp baking soda
• 1 tbsp sea salt
• ½ tsp ground cinnamon
• 60 g dried cranberries
• 125 ml coconut oil
• 1 egg
• ½ tsp vanilla extract
• 65 g packed brown sugar
• 70 g granulated sugar
• 175 g gluten-free all-purpose
flour blend
• 2 bananas, ripe, peeled, quartered
• 2 avocados, ripe, peeled, pitted, quartered
• 60 ml chocolate sauce
• juice of half an orange
• 2 tbsp cocoa powder
directions
1. Place all of the ingredients into the Food Processor Bowl in the order listed above,
starting with banana.
2. Turn unit ON and select “LOW/DOUGH”. Blend for 30 seconds or until smooth.
Scrape the bowl as needed.
3. Place mousse into an airtight container and refrigerate until chilled.
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