Lemony Coconut Clusters [vegan, gluten-free, oil-free, nut-free, soy-free)

LemonCoconutClusters1I threw these together one morning when I knew my green smoothie wasn’t going to be enough.  I just needed something to chew and help me feel satiated.  These little bundles did the trick. If you’re looking for light, airy and fluffy, run away.  They are dense, fiber-filled clusters of lemony, oaty goodness.  I love oats, and I adore lemon, especially during warm months, so the combo seemed like a good fit.  Just zesting lemons instantly elevates my mood so I especially love dishes that call for lemon.  This recipe is super easy and quick to make, and very healthy consisting of healthy, whole foods.  These are every bit as good without coconut so if you don’t care for it or can’t have it, feel free to omit.  Make sure your bananas are very ripe; if they aren’t you may need to add more than the called-for 1 tablespoon of maple syrup.

Enjoy!

Lemony Coconut Clusters
Votes: 3
Rating: 4
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These slightly sweet, lemony clusters with coconut are perfect for a snack or to eat along with your green smoothie like I do. They are so quick and easy to make you'll have them out of the oven before your smoothie is finished!
Servings
about 10
Servings
about 10
Lemony Coconut Clusters
Votes: 3
Rating: 4
You:
Rate this recipe!
Print Recipe
These slightly sweet, lemony clusters with coconut are perfect for a snack or to eat along with your green smoothie like I do. They are so quick and easy to make you'll have them out of the oven before your smoothie is finished!
Servings
about 10
Servings
about 10
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
Servings:
Units:
Instructions
  1. Preheat oven to 350. Cover cookie sheet with parchment paper.
  2. In a blender, process wet ingredients.
  3. In a medium-sized bowl combine dry ingredients.
  4. Add wet ingredients to dry and mix well. Let sit 5 minutes.
  5. Place batter onto cookie sheet using an ice cream/batter scoop or a domed 1/4 cup measuring cup; something to give it the round shape.
  6. Bake for 15 minutes. Delicious right out of the oven or cold. Or even better, warmed with a tiny bit of vegan butter (but you didn't hear that from me). 🙂
Recipe Notes

Process whole oats in blender to make oat flour, or you can purchase oat flour.

Overly ripe, freckled bananas are best but if you don't have very ripe bananas, you can add an extra tablespoon of maple syrup.

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