Egg, dairy and nut-free these are great for lunch boxes. Easy to make and full of fibre.
90g rolled oats
50g sunflower or pumpkin seeds ground to a flour (use a coffee grinder)
100g desiccated coconut
½ tsp of baking powder
½ tsp cinnamon
¼ tsp nutmeg
3 medium size ripe bananas
75g coconut oil – melted
½ tsp vanilla essence
Handful of dried fruit – raisins, cranberries, apricots, chopped small
1.Preheat the oven 200°C/180°fan/Gas 6.
2.Line 2 baking sheets or you could line a 30x25cm baking tin and cook the mix all together like flapjacks.
3.Grind your seeds to a flour and combine with the oats, coconut, cinnamon, nutmeg and baking powder in a large bowl. You can use a food processor but once the seeds are ground-up I think it’s easier by hand.
4.Mash the bananas, vanilla extract and coconut oil together.
5.Combine the wet and dry ingredients and mix well. Add the chopped fruit.
6.Shape into 12 balls and flatten into cookies on a baking tray or tip the whole mix into the baking tin. It’s quite a loose mix so you can dollop large spoons onto the trays and shape from there if easier.
7.Cook the cookies for about 20-25 minutes. If you are cooking the mix all together it might take a bit longer.
8.Cool and eat.
