Banana Cardamom & Coconut Biscuits
These delicious vegan biscuits are high in fibre from the oats and flour, rich in potassium from the bananas and bolstered by heart-healthy omega 3s from the chia seeds. A stunning, energy-packed mid-morning or afternoon treat.
Recipe created by Rachel de Thample, director of the Vegan Natural Chef Diploma course.
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Total time
20
Meal
- vegan-desserts
- breakfasts
Servings
24
Ingredients
- 125g dark rye flour
- 150g jumbo porridge oats
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- Ground seeds from 6 cardamom pods
- A generous grating of nutmeg
- 100g coconut sugar
- 2 ripe bananas, mashed
- 2 tsp chia seeds
- 100ml olive, hemp or coconut oil, or a mix
- 100g finely chopped pitted dates
- 100g desiccated coconut
Instructions
- Preheat your oven to 180ºC/350ºF/Gas Mark 4.
- Mix all of the ingredients together really well in a large mixing bowl – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it!
- Scoop it up by heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray.
- Gently press each cookie flat (about 1cm or slightly less) thick – tidy up the edges a little, if needed. Finish with an added sprinkling of nuts, seeds or coconut on top, if you like.
- Bake in the centre of the oven for about 12 minutes, or until nicely coloured. They’ll be a little soft when fresh from the oven but will firm up on cooling.
- They’ll keep in an airtight container for up to a week. You can freeze the batter if you don’t want to make the full batch – if you freeze the batter in a log shape you can just cut and bake from frozen – just add 2-3 minutes to the cooking time.
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