A perfect breakfast on the run, these chunky little biscuits are simply a mash-up of seeds & chocolate chips, bound together by banana & tahini, then baked until crispy on the outside and soft on the inside.
Oats and seeds are a delicious nutritious way to start the day – or a welcome addition to any lunchbox. Tahini adds a little creaminess & excellent minerals, while natural sweetness comes from bananas & a spoonful of dried fruit. And chocolate chips are welcome anywhere, right?
There’s no baking powder or yeast, these are as basic as you can get. Simply throw everything in a bowl, mix it up, blob out some balls & pop them in the oven. If you don’t have one of the seeds, simply leave it out or swap it for another, like pumpkin seeds or slivered almonds.
2 ripe bananas
2 Tbsp tahini
1 cup gluten free rolled oats (see important oat note below)
1 Tbsp sesame seeds
1 Tbsp sunflower seeds
1 Tbsp hemp seeds
1 Tbsp desiccated or shredded coconut
1 Tbsp cranberries, raisins or sultanas
2 Tbsp chocolate chips
1 Tbsp tapioca starch, arrowroot flour or corn flour/starch
Important Oat Note: if you are coeliac or preparing food for one, please be very careful with the oats you purchase. They MUST be labelled gluten-free. Here in New Zealand, it’s my understanding that most supermarket oats are grown & processed with wheat (hence contaminated with gluten), though you can find gluten-free oats online or at specialist shops (my local bulk foods store stocks them) Many coeliacs, including my daughter, can digest gluten-free oats with ease, but for others, it’s a no-go zone. Please always check!
Preheat the oven to 175C. In a mixing bowl, mash the bananas with a fork until smooth and soft, then add all other ingredients, mixing well.
Line a baking tray with baking paper/parchment, and using clean hands, form around 16 small balls of ‘dough’. Pop them on the baking tray and flatten them out slightly with a fork or your hands.
Bake for 15-20 minutes until slightly golden.
Store in an airtight container.
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