I have had this recipe sitting around for MONTHS and have finally got round to making it! It's so quick and simple, the cookies can be frozen (if they are not eaten straight away!) and its a flexible recipe with room for changing to suit your tastes/needs.
There are few ingredients, and it is dairy free, soya free, wheat free, gluten free, egg free - most major allergens free AND sugar free. It's vegan, MEWS safe, you name it, so I can see it becoming one of our staples.
Unfortunately it contains nuts, but I imagine rice protein might work instead? Or polenta?
There are only TWO left to take a photo of, the rest disappeared when my back was turned....
Ingredients- 3 RIPE mashed bananas
- 1/3 cup of apple sauce (I used 1 banana and apple Cow and Gate infant fruit pot)
- 2 cups gluten free oats
- 1/4 cup almond milk (or your choice of substitute)
- 1/2cup raisins (or substitute for your favourite dried fruit or nuts if safe)
- 1tsp vanilla essence
- 1tsp cinnamon
Recently I treated myself to a set of measuring cups to facilitate easy conversion for cooking with Australian cup measurements. They are particularly useful for the
Tiana coconut recipes too.
Mine are from TKMaxx which is a surprisingly good source of baking equipment!
Method
- Easy - mash the bananas
- Combine everything well (I use my Kenwood mixer for this)
- Spoon onto a baking sheet
- Bake at 180C/350F for 15 minutes!
Tip:- Best kept in the fridge for a couple of days, or the freezer if uneaten in that time. They are not hard biscuits but very soft - delicious warmed for a few seconds in the microwave.
Enjoy!
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