Banana Oat 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)