You can have cookies for breakfast with these healthful little numbers. They're packed with wholegrains, nuts and seeds to nourish you and keep you full. They'd also make a satisfying snack post-workout or between meals.
- ¼ cup Brazil nuts
- 1 cup rolled oats
- ¾ cup oat flour
- ¼ cup hemp hearts
- ¼ cup raisins
- 1 cup unsweetened shredded coconut
- 1 tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder
- ⅓ tsp salt
- 3 ripe bananas
- ¼ cup coconut oil, melted
- 1 tbsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180ºC (350ºF). Line a tray with baking paper.
2. Place brazil nuts in a Ziploc bag and hit with a rolling pin to break into pieces.
3. Pour crushed brazil nuts into a large mixing bowl. Add oats, oat flour, hemp hearts, raisins, shredded coconut, ground flaxseed, cinnamon, baking powder, and salt.
4. Peel and break up bananas and add to a second bowl. Mash with a fork. Pour in honey and melted coconut oil, and mix together.
5. Pour wet ingredients into dry, and stir to combine.
6. Place spoonfuls of mixture onto a baking sheet.
7. Bake for 10-15 minutes or until golden brown.
8. Cool on a wire rack.