Vegan 🌱 Makes 30-35 biscuits 🍪

This is such an easy and healthy snack that can be made gluten and nut free, and is suitable from 12 months of age – the perfect snack to take in lunchboxes for a quick snack or on the go breakfast.

These are also a slightly harder biscuit than our normal Peanut Butter and Banana Biscuits which makes them a great option for teething toddlers. These biscuits came about from a high request for a gluten free/oat based alternative to our Peanut Butter and Banana Biscuits .

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Banana Oat Biscuits

Prep Time 10

Cook Time 10

Servings 30 - 35 Biscuits

Ingredients

1 large ripe Banana (140g pre peeled)
2 Tbsp of Nut or seed butter (we used tahini here; other ideas are peanut, almond, cashew or sunflower)
1 1/3 cup/ 150g of Oat Flour (just blended up porridge or rolled oats into a fine flour - plus extra for rolling)
1 tsp baking powder (Optional to give a little rise)

Instructions

Peel and mash the banana, then stir in the nut/seed butter to combine.
Add the flour and mix to form a dough (using hands if needed).
Sprinkle extra oat flour on the bench to stop the dough sticking, then roll out the dough to approx 1/2 a cm in thickness.
Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 30-35 biscuits).
Cook in a preheated oven on 180c for 10-12 mins till cooked.
Allow to cool before serving.

Notes

Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.

Use certified gluten free oats if needing to ensure GF.

You may need a little more oat flour depending on how big your banana is. Oat flour absorbs liquid quickly so if it feels too wet, you can wait 5 minutes (or add a little more flour a small amount at a time)