Ingredients
The following ingredients have 12 Servings
- 1 tbsp ground flax seed
- 2 tbsp unsweetened vanilla almond milk
- 1 cup almond flour
- 1 cup rolled oats (gluten free if needed)
- 1 ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1 very ripe banana (mashed)
- 2 tbsp coconut oil (melted)
- ¼ cup almond butter
- ¼ cup plus 1 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup dates (minced)
- ½ cup sliced almonds
- ½ cup Manitoba Harvest Hemp Hearts plus more for topping
Instruction
- To make a flax egg, combine the flax and the almond milk in a small bowl and let sit in the fridge for an hour.
- Meanwhile, preheat oven to 350 F and place a silpat on a baking sheet.
- In one bowl, mix together the almond flour, oats, cinnamon, baking powder and salt.
- In another, mix the banana, coconut oil, almond butter, maple, vanilla and flax egg. Mix the dry into the wet until combined, then fold in the dates, almonds and Manitoba Harvest hemp hearts.
- Roll into small 2 tbsp balls and flatten them out on the baking sheet so they’re 1/2 inch tall. Sprinkle generously with more hemp hearts and bake for 12-15 minutes until golden brown.
