What to eat Wednesdays - Coconut afghans

My friend Nikki Badger gave me the idea for these un-iced afghans. We're both trying to eliminate refined sugar from our diets, so needed alternative sweet treats to keep us sane.

I've used coconut instead of the more traditional cornflakes because coconut is a natural whole food, whereas cornflakes are overly processed and not particularly healthful.

Ingredients

• 125g unsalted butter, softened
• 2 fair trade bananas
• 2T jaggery (or other whole sugar)
• 1t vanilla essence
• 1 1/4c stone ground flour
• 1/2c cocoa
• 1/2c coconut

Method
Preheat oven to 180°C. Cream butter, bananas, jaggery and vanilla essence.

Because of the banana, it won't get that creamy - more bitty.

Mix in dry ingredients.

Roll spoonfuls of mixture into pingpong-sized balls and place on a lined baking tray. (Frugal tip: re-use your baking paper as much as possible. After baking cookies just shake off the crumbs, fold up the baking paper and store it away for next time.)

Flatten with the back of a fork and bake for 13-15 minutes.

Allow to cool completely before storing in an airtight container.