I've got Island fever, but in reverse. Not the kind where you want off the island - the kind where you just want back ON the island. Anywhere tropical will do, but yes, Hawaii if you please. And don't get me wrong, I L.O.V.E. San Diego, but there's something so wonderful about the slowness of island life, the smell of ocean and jungly-forests and flowers everywhere. So until I can buy my bungalow on the beach, I've been infusing life here with a little more of the tropics.
This recipe works with any variety of nut or seed substitutions you might like to make.
Try it with coconut milk and topped with berries... tropical BLISS!
1/2 cup raw unsweetened coconut flakes
1/2 cup raw macadamia nuts
1/4 cup raw pumpkin seeds
2 Tablespoons almond flour/meal
2 Tablespoons raw cacao nibs
3 Tablespoons chia seeds
1 teaspoon vanilla extract
- Preheat oven to 300 degrees
- In a bowl, mix together all dry ingredients. If you prefer, you can also toss the mix into a food processor and pulse a few times to break up the macadamia nuts into smaller pieces.
- In a separate bowl, mash the banana well with a fork until there are few lumps. Add the egg and vanilla, and mix well.
- pour the wet mix over the dry, and mix together well.
- spread the mix over a parchment lined baking sheet, and bake for 15 minutes. At this point, take the sheet from the oven to break up the mix and toss around a bit to prevent burning. Bake another 10-15 minutes, until lightly golden brown.
- remove from the oven, toss once again, and let cool for at least 20 minutes on the baking sheet to help dry it out.