Print Recipe

Banana, cardamom and coconut biscuits

Servings: 24 biscuits

Ingredients

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

Instructions

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.

Notes

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.

Banana, Cardamom and Coconut Biscuits

Banana, cardamom and coconut biscuits

Ingredients

Instructions

Notes

Recipe from Rachel de Thample, Natural Chef Lecturer

Banana, cardamom and coconut biscuits

Ingredients

Instructions

Notes

Recipe from Rachel de Thample, Natural Chef Lecturer

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