Cookioches
Most of you may have eaten a French Brioche? And more than one cookie in your Life? Yes?
Well, your world is about to change!
The “Cookioches” were created by Clémence (@clem_et_cookioche), a witty Nurse from France a couple of years ago to help her with her new balanced diet.
The key to a successful cookioche is to use over ripped bananas. I use mine when they are almost 2 weeks old, in order to use the sugar created from the fruit rather than adding processed sugar. And yes, there is somethingelse in Life then using ripped bananas for Banana Bread!
Do you have “little hands” at home, even better, they can do the recipe on their own.
When I make my batch of cookioches, I tend to make it double, and once they have cooled down, I store them in the freezer to be reheated in the oven or microwave. They are great for breakfast and snacks.
Welcome to the World of The Cookioche. Bon Appétit!
Cookioches
Equipment
Ingredients
- 2 tbsp (28 g) coconut oil
- 2 overripped bananas
- 1 egg
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 1/2 cup (100 g) chocolate chips
Instructions
- Place your Deep Heart Flexipan® Tray on the top of your medium perforated baking sheet.
- Preheat oven to 350F/180C.
COOKIOCHES PREPARATION
- In a small sauce pan, gently heat on the coconut oil until melted. Set aside.
- With the back of a fork, mash your bananas. Set aside.
- In a mixing bowl, whisk together the egg and cooled coconut oil. Add the mashed bananas and combine the flour and baking powder together. Using your spatula, gently add the chocolate chip to the mixture. IMPORTANT: Do not overmix.
- Spoon your batter into your Flexipan®.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cookioches from 12min). It is ready when the toothpick inserted into the center comes out almost clean.
- Once your cookioches are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy warm! Bon Appétit!
