These delicious vegan biscuits are high in fibre, 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.

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Banana, cardamom and coconut biscuits
These delicious vegan biscuits are high in fibre, 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.
Servings
biscuits
Ingredients
  • 125 grams dark rye flour
  • 150 grams jumbo porridge oats
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp Sea Salt
  • 1 tsp ground cinnamon
  • Ground seeds from 6 cardamom pods
  • A generous grating of nutmeg
  • 100 grams coconut sugar
  • 2 ripe bananas peeled
  • 2 tsp chia seeds
  • 100 grams olive, hemp or coconut oil, or a mix
  • 100 grams finely chopped pitted dates
  • 100 grams dessicated coconut
Servings
biscuits
Ingredients
  • 125 grams dark rye flour
  • 150 grams jumbo porridge oats
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp Sea Salt
  • 1 tsp ground cinnamon
  • Ground seeds from 6 cardamom pods
  • A generous grating of nutmeg
  • 100 grams coconut sugar
  • 2 ripe bananas peeled
  • 2 tsp chia seeds
  • 100 grams olive, hemp or coconut oil, or a mix
  • 100 grams finely chopped pitted dates
  • 100 grams dessicated coconut
Instructions
  1. Preheat your oven to 180C/Gas 4
  2. Mix everything together really well – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it!
  3. Scoop it up by heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray.
  4. 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.
  5. 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.
Recipe Notes

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.

Recipe from Rachel de Thample, Natural Chef Lecturer

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