Banana Breakfast Cookies
Serves
24
Total Time
1hrs 15mins
Calories
92
These delicious cookies are the perfect breakfast on the run solution Get them in your pantry asap for those mornings when you (and the kids) run late
- Almonds80 g
- Vanilla bean1
- Linseeds45 g
- Pink himalayan salt flakes1 pinch
- Almond oil15 g
- Banana200 g
- Egg1
- Maple syrup85 g
- Vanilla bean paste1 teaspoon
- Baking powder1 teaspoon
- Bicarbonate of soda1 teaspoon
- Spelt flour120 g
- Granola170 g
Ingredients
- 1. Add almonds and vanilla bean to a clean medium roasting dish
- 2. Toast in cold oven set to 200ºC for 10 minutes
- 3. Remove and let cool
- 4. Reduce oven temperature to 180ºC
- 5. Line 2 clean baking sheets with parchment paper then set aside
- 6. Add flaxseeds to the TM bowl
- 7. Blitz with MC on - 10 sec, speed 10
- 8. Remove from bowl and set aside
- 9. Transfer nuts to TM5 bowl
- 10. Place almonds, vanilla bean, salt and oil into Thermomix bowl
- 11. Blend with MC on until thickened - 35 sec, speed 10
- 12. Scrape down sides of TM5 bowl
- 13. Blend further 10 sec, speed 6, MC on. You are making almond butter essentially
- 14. Add banana, egg, maple syrup, vanilla bean paste, baking powder, baking soda and spelt flour to the TM bowl
- 15. Blend with MC on - 10 sec, speed 6
- 16. Scrape down sides of TM5 bowl
- 17. Blend with MC on - 10 sec, speed 6
- 18. Scrape down sides of TM5 bowl
- 19. Add granola to the TM5 bowl
- 20. Blend - 10 sec, dough (Interval)
- 21. Scrape down sides of TM5 bowl
- 22. Using an ice cream scoop, dollop generous amounts of the batter onto prepared trays
- 23. Bake (depending on your oven) between 10 and 15 minutes
- 24. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
