**To make cashew butter-purée one bag of sea salt cashews with a little avocado oil and maple syrup in a food processor. Add liquids while pulsing- just enough to make the butter creamy. Don’t add to much. **
- 2 medium ripe bananas, mashed
- 1/2 teaspoon of vanilla
- 1/4 cinnamon
- Pinch of salt
- 1 cup of uncooked GF quick oats
- 2 tbsp homemade cashew butters-see above
- 4 teaspoons reduced sugar jelly
Preheat oven to 350 and spray a nonstick baking sheet
Mash 2 ripe bananas in a medium bowl then stir in cashew butter, vanilla, cinnamon and salt. Once combined mix on oats.
Place a spoonful onto backing sheet and form into a cookie shape. Make a small indent with your thumb. Do this until you have 12 cookies.
Bake for 15 minutes. Remove and top with a small spoonful of jelly. Store in the frig and enjoy with tea.
HeaVy on the Veg! 