These banana oat biscuits are refined sugar free, dairy free and gluten free.
Banana provides all the sweetness for these biscuits. The older the banana the sweeter it is so this recipe is a great way to use up the black bananas sitting in the fruit bowl. If you have any really ripe bananas chop them up and freeze – they also make a tasty instant dairy free ice cream. For this recipe take the banana out an hour before and it will be defrosted enough to use.
This recipe is a great base for lots of different ingredients, you can add dried fruit, cocoa nibs, nuts or different nut butters. Try using quinoa or barley flakes instead of oats.
You can make the biscuits thicker for a chewier texture or thinner and slightly crisper.
Makes 8 Biscuits
1 medium banana (about 100g flesh)
100g gluten free oats
30g raw coconut chips (or desiccated coconut)
40g peanut butter
1/4 tsp vanilla essence
Pinch of sea salt
Method for Banana Oat Biscuits:
- Pre-heat oven to 160C.
- In a food processor blitz the oats, coconut and salt until rough breadcrumbs.
- Add the banana, peanut butter and vanilla essence and blitz again until a evenly mixed.
- Divide into eight even biscuits or weigh out 30g balls. Flatten into a rough round shape and desired thickness.
- Place biscuits of a tray lined with greaseprood. Bake for 12-16 mins. The biscuits should be crisp on the bottom and a light brown colour.
For a special treat uses the biscuit to make a dairy free ice cream sandwich using our chocolate ice cream recipe. A thinner biscuit works best for these!