Kilby has posted: PBaholics, this is for us! Snappy, tasty, high-fiber, low sugar crackers, or cookies, whichever way you'd like to view them. And SO easy! This is my invention, influenced by a recipe I saw a while back for sugar free peanut butter cookies, which never turned out so hot for me. So here's my superior twist, with fewer ingredients, less work, and better results.
2 over ripe bananas
1/4 c peanut butter
1 c oats
1 t baking powder
Note: these measurements are approximate! I used 3 apple bananas, which are about half the size of a normal banana, a few spoonfuls of PB, oats and BP till it looked right. Go with your instincts.
Preheat your oven to its highest temperature.
Combine all ingredients in a food processor and blend till they come together in an other-worldly ball of dough. Try not to consume all the dough before you bake it.
Roll or press it out into a thin layer on a large baking sheet. You can tell if your dough is right if the consistency is not too sticky or goopy to make this an easy process.
Bake in the upper third of the oven for 5 minutes. Then turn off the oven and remove the cracker dough, which by this time should be browned on the bottom, but still soft enough for you to cut into squares of your desired size.
Return the crackers to the hot oven and leave in for up to two hours, till thoroughly cooked and dried out. Let cool completely on the counter.
If you don't eat them all instantly, you could probably store them in an airtight container for a couple weeks.
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