10 min Banana cookies GF, SF, DF
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
- Mash banana (cereal bowl works well)
- Mash in cashew butter well (leave out of fridge for a while beforehand so it’s softer)
- Mix through oat flour and Fibergy
- Mix in pecans
- If mixture is too sticky add some more flour or oats
- Roll into balls
- Place on baking paper
- Squish down with fork
- Bake in 150 for around 5 minutes until golden #
- 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
