Ingredients
2 ripe bananas
1/2 tsp ground cinnamon
1/4 cup rice malt syrup*
2 tbs hemp seeds, plus extra for sprinkling
2 cup rolled oats
2 tbs pepitas
2/3 cup crunchy peanut butter
Method Preheat oven to 180°C. Line 2 baking trays with baking paper.
Combine oats, cinnamon, pepitas and hemp seeds in a bowl.
In a separate bowel, mash bananas and stir in peanut butter and rice malt syrup and mix until well combined.
Stir banana mixture into dry ingredients and mix until well combined.
Using a tablespoon of mixture for each biscuit, spoon onto trays and press into a round shape. Repeat with remaining mixture, leaving a 5cm space between each. Scatter with extra hemp seeds.
Bake for 20-25 minutes or until edges are slightly browned. Cool on trays then store in an airtight container for up to 5 days.
*If you don't have rice malt syrup you can use honey
In the above photo, I used 2 tablespoons of the mixture to make the cookie, but found they are quite chunky, that's why I've changed the recipe to 1 tablespoon.
Tell me how you go with my recipe. Happy cooking!
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