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Banana, Cardamom and Coconut Biscuits

Banana, cardamom and coconut biscuits

Servings: 24 biscuits


  • 125 g dark rye flour
  • 150 g jumbo porridge oats
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • Ground seeds from 6 cardamom pods
  • A generous grating of nutmeg
  • 100 g coconut sugar
  • 2 ripe bananas mashed
  • 2 tsp chia seeds
  • 100 g olive, hemp or coconut oil, or a mix
  • 100 g finely chopped pitted dates
  • 100 g dessicated coconut


  • Preheat your oven to 180C/Gas 4
  • Mix everything together really well – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it!
  • Scoop it up by heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray.
  • Gently press each cookie flat (about 1cm or slightly less) thick – tidy up the edges a little, if needed. Finish with an added sprinkling of nuts, seeds or coconut on top, if you like.
  • Bake in the centre of the oven for about 12 minutes, or until nicely coloured. They’ll be a little soft when fresh from the oven but will firm up on cooling.


They’ll keep in an airtight container for up to a week. You can freeze the batter if you don’t want to make the full batch – if you freeze the batter in a log shape you can just cut and bake from frozen – just add 2-3 minutes to the cooking time.

Recipe from Rachel de Thample, Natural Chef Lecturer

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