THAI FISH CAKES
INGREDIENTS
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1½ tablespoons chia seeds
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¼ cup unsweetened vanilla almond milk
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2 ripe bananas, mashed
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¾ cup old fashioned oats (gluten-free if necessary)
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¼ cup unsweetened shredded coconut
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¼ cup chopped dates
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¼ cup dark chocolate chunks, cocoa nibs or carob chips (gluten-free if necessary)
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1 Tablespoon creamy almond butter (with salt)
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large pinch of cinnamon
METHOD
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Preheat oven to 350F.
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In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.
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Pour the chia seeds gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks.
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Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.
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Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit.
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Take them out, let cool and enjoy.
Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity.