Vegan and Banana Cinnamon Breakfast Cookies.
Sometimes, well in my case, most times, one does not have the time to prepare a healthy, substantial breakfast for themselves or their families and this is where grabbing a couple of these Vegan and Banana Cinnamon Breakfast Cookies will ensure you are at least getting some decent morning nutrition in.
Made with wholesome, organic wholegrains and bananas, you at least know you are getting a decent serving of high fiber, slow release carbohydrates, potassium, good oils and other vitamins, plus they taste delicious, like Banana Anzac Biscuits.
This recipe will make 16 large cookies.
Dry Ingredients – all organic if possible
1 cup of Quick Oats
2 cups of Wholemeal Spelt Flour
1.5 tsp of Cinnamon
1/4 of Coconut Sugar
1 tsp of Aluminum Free Baking Powder
1/2 tsp of Aluminum Free Bicarb
a pinch of Himalayan Salt
Wet Ingredients – all organic if possible
2 ripe Bananas
3 tbsp of softened cold-pressed Coconut Oil
3/4 tbsp Coconut Syrup
1/2 cup of filtered water
Preheat fan-forced oven to 155-160.
Line a baking tray with eco-friendly, unbleached baking paper – I use the If You Care range.
In a stainless steel or glass bowl, using a stainless steel hand whisk or fork combine all the dry ingredients.
In a separate glass or stainless steel bowl, mash down the two bananas using a potato masher, then whisk in the coconut oil, coconut syrup and water.
Pour the wet ingredients into the dry and combine well with a wooden or stainless steel spoon.
Now space out soup spoon fulls of the cookie batter onto your tray, allowing room for flattening out.
Next dip your finger into a cup of water to keep wet as you flatten down and shape the mixture into round cookies, about 1.5 cm thick.
Bake for 20 mins till golden brown.
Allow to cool on a wire rack and once cool store in an airtight safe plastic tupperware or glass container for 3 days at room temperature.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here