10 min Banana cookies GF, SF, DF

June 25, 2020
Lyndall McAlpine

I think these are best eaten warm but they are soooo easy to whip up and have ready in 10 minutes with just a breakfast bowl and fork 

Ingredients

  • 1/2 ripe banana
  • 1 Tablespoon Fibergy* – optional
  • 1 Tablespoon cashew or other nut or seed butter** 
  • 1/4 cup rolled oat flour (just whiz some organic oats finely) ***
  • 10 pecans crumbled ****
  • Additonal rolled oats if needed 
  • ***** other ingredients you can use

Method

  1. Mash banana (cereal bowl works well)
  2. Mash in cashew butter well (leave out of fridge for a while beforehand so it’s softer)
  3. Mix through oat flour and Fibergy
  4. Mix in pecans
  5. If mixture is too sticky add some more flour or oats
  6. Roll into balls
  7. Place on baking paper
  8. Squish down with fork
  9. Bake in 150 for around 5 minutes until golden # 
  10. Turn over and cook until golden

* Fibergy is my Usana Fibre supplement I try to add to all my cooking – it’s tasteless and has 12 grams fibre including prebiotic inulin. Fibre is something we pretty much ALL need more of!!! 

** Nut free – use sunflower butter

*** I like all my baking to be GF and although Oats aren’t officially GF in Aus (they are in US) unless contaminated they consist of a lesser detrimental form of gluten BUT MAKE SURE YOU CHOOSE ORGANIC FOR ALL GRAINS), you can replace with coconut flour

**** I think pecans go so well with this but of course you can replace with other nuts, seeds, add cinamon, sultanas, choc bits or whatever suits your taste!

***** Honestly – you can pretty much use anything with the banana – I’ve added coconut, more ground nuts rather than nut butter (actually works well to dry the mixture), chopped sunflower seeds… they all go great!!!! …..just get it to rollable consistency

#keep an eye on them, they burn quickly

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