For Mardi Gras / Shrove Tuesday, I prepared these amazing Carnival Cookies and why the hell not! It's all about being the last night of eating richer foods before Lent isn't it? But actually if the truth be told, these little bundles of delight aren't all that bad, in fact they're butterless, flourless, eggless and virtually sugarless, all thanks to Heidi Swanson of 101 Cookbooks! That just meant we had to make up for really letting our hair down in another way... Hastings Fat Tuesday!
If you're interested in making your own Carnival Cookies you will need;
3 large ripe bananas, well mashed up
1 teaspoon vanilla extract
60ml extra-virgin coconut oil, warmed (not solid)
120g rolled oats
60g ground almonds
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
100g shelled peanuts
170g dark chocolate, chopped up
20g popped corn
Preheat the oven to 180C with racks in the top and bottom thirds. Line two baking sheets with parchment.
In a large bowl combine the bananas, vanilla and coconut oil. In another bowl, whisk together the oats, ground almonds, baking powder, cinnamon and salt.
Add dry ingredients to wet ingredients and stir until combined. Fold in the chopped chocolate, then the peanuts and lastly the popped corn.
Firmly shape into balls with your hands, about 1 heaped tablespoon in each, and place on the baking sheets about 1 inch apart.
Bake
for 14-17 minutes, swapping the baking sheets from top to bottom once
along the way, until the bottoms are deeply golden. Remove from the oven
and allow the cookies to cool on a wire rack.
Wow! These really are like a carnival on the tip of your tongue! They are delicious eaten warm when the chocolate is all soft and gooey. Mmm mmm.
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