2 1/2 cups regular rolled oats
2 tablespoons flax seed - run these through your blender
1/4 cup of almond meal - just run whole almonds through your blender
1/2 cup mixed nuts, finely chopped - I used almonds
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup dried fruit - I used craisins
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 375C. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, flax seeds, almond meal and nuts. Stir in allspice and cinnamon. Add dried fruit and stir until evenly mixed.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.
2 tablespoons flax seed - run these through your blender
1/4 cup of almond meal - just run whole almonds through your blender
1/2 cup mixed nuts, finely chopped - I used almonds
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup dried fruit - I used craisins
3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat oven to 375C. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, flax seeds, almond meal and nuts. Stir in allspice and cinnamon. Add dried fruit and stir until evenly mixed.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.
1 comment:
I make thse every week now, one third batches (one banana decided that) and I also add flax seed, but my recipe's version also included coconut flakes (unsweetened, organic)
and really, they make these taste so delicious and light.
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