Like all of us I lead a pretty busy life and occasionally I need to eat breakfast on the run if I'm teaching an early morning yoga class and going straight to seeing clients in my Wellness Clinic. I’ve had to find a breakfast that’s nutritious and filling, doesn’t need refrigeration and can be eaten fairly quickly.
I’ve made up this batch of Apple and Banana Breakfast Cookies and they are delish (even if I do say so myself!). I’m not a lover of banana, but in this recipe it adds a beautiful sweetness and holds the cookie together.
My cycling addict husband says they’re perfect for taking on a ride as well for a snack when you need it.
These are refined sugar free, dairy free, egg free and whole food.
Here’s the recipe – I like to spread that cookie love around!
1 mashed ripe banana, medium sized
1 medium sized green apple, skin on, blitzed in the food processor, or grated
¼ cup macadamia oil or light olive oil
1 tsp vanilla extract
½ tsp ground cinnamon
2 tblsp unprocessed (ideally) honey or rice malt syrup for vegan option
2 tblsp pea protein (optional)
2 cups rolled oats
½ cup chopped walnuts
½ cup almond meal (I used my leftover almond pulp from making almond mylk, I just give it an extra blitz in the blender to make it a bit smoother)
Preheat your oven to 160 deg C (fan forced).
Mix together the apple, banana, oil, honey, vanilla and cinnamon. Add the pea protein powder in here if you're using it.
Add in the oats, walnuts and almond meal and mix together well with your hands.
Form the mixture into 10 cookies and press them into some additional rolled oats for decoration. Place the cookies onto a tray lined with baking paper and place in the oven for 30-35 minutes.
Remove from the oven and allow to cool on a rack before eating...if you can hold yourself back...the smell is wonderful!
These will keep for about 5 days in a sealed container in a cool place (or the fridge).