(WTNH) — In the Bender Kitchen today Joanna Siciliano of the Haddam-Killingworth High School celebrates International Teacher’s Day with delicious gluten-free, healthy brownies and Frozen Banana Ghosts!
This time of year is filled with not-so-healthy desserts. Watch the video for great alternatives!
1 ½ cups Almond flour
½ cup GF Oat Flour
¼ cup Cocoa Powder, sifted
1 ½ tsp. baking soda
½ tsp. Kosher salt
1 cup Agave
1 cup unsweetened apple sauce
½ cup chocolate chips
- Preheat the oven to 350 degrees. Spray a 9×13 pan with food spray until very well coated.
- In a medium bowl mix together all the dry ingredients (almond flour, oat flour, cocoa powder, baking soda and salt)
- In another medium bowl whisk the eggs add in the agave and apple sauce. Mix well
- Add the dry ingredients to the wet ingredients and mix until completely combined then fold in the chocolate chips.
- Pour batter into the prepared pan and bake 350 for about a ½ hr until a toothpick comes out clean.
- Freezes well for up to 4 months
Frozen Ghost Coconut Banana Pops
- 3-4 bananas
- Popsicle sticks
- chocolate chips
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1/2 cup shredded coconut flakes ( I use unsweetened)
- Peel bananas, cut in half. Insert Popsicle sticks, place on small tray lined with parchment paper and freeze for at least 1 hour.
- Melt together coconut oil and honey in a small bowl. Whisk until smooth.
- Using a spoon, pour glaze over frozen bananas, get a good coat on them and roll into coconut flakes, pressing lightly. Place back on parchment. Repeat with all of the banana pops.
- Make ghost faces using chocolate chips for eyes and the mouth. You might have to dip the chips in the glaze first then carefully press firmly into the bananas. Alternatively, you can melt chocolate, pour into a ziplock bag, cut small tip and pipe the face. Whatever is easiest for you.
- Place pops back in freezer for at least another hour to firm up.