Coconut Vermicelli Bars

Adapted from Raihana's Cuisines

1/2 stick unsalted butter

1 packet of vermicelli (break them into smaller before roasting)

7 oz. of one 14 oz. canned condensed sweet milk

3/4 cup of shredded coconut

1/3 cup of chopped almonds

Direction:
In the saucepan, add the butter and melt the butter on med-low heat (make sure you do not burn the butter).  Once the butter is melted, add the vermicelli and roast it until golden brown then add the shredded coconut and the chopped almonds followed by the condensed milk once.   All of the ingredients are completely combined.  Press evenly into the bottom of a 8x8 inch glass or baking pan.  Sprinkle the shredded coconut over the pan and cut into bars.  Enjoy!

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mmm....Healthy Banana-Chocolate Drops

 Adapted from 101 Cookbooks

3 large, ripe bananas, well-mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup EVOO (Extra Virgin Olive Oil)

2 cups old fashioned roll oats

2/3 cups almond meal (See note)

1/3 cups shredded coconut

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

1 teaspoon baking powder

6 ounces of chocolate bar, chopped

Directions:

Preheat oven to 350 degrees, racks in the top third.  In a large bowl, combine the bananas, vanilla extract, and EVOO.  Set aside.  In another bowl, whisk together the rolled oats, almond meal, shredded coconut, cinnamon, sea salt, and baking powder.  Add the dry ingredients to the wet ingredients and stir until combined.  Fold in the chocolate chunks.  The dough is a bit loose than a standard cookie dough.  Drop dollops of the dough, an inch apart, onto a parchment baking sheet.  Bake for 12-14 minutes or until the edges of the cookies are golden brown.  Allow the cookies to cool before serving.  Enjoy! 

NOTE:  How to make almond meal:  Your can make your own almond meal by pulsating almonds in a food processor until it is the texture of sand.  Almond meal can be purchased at natural stores, i.e. Whole Foods Market or Trader Joe's.

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