Food writer and TV personality Hugh Fearnley-Whittingstall says these cakey cookies, made with dark rye flour, are a “brilliant way to use over-ripe bananas, as well as any end-of-the-packet bits and bobs from my nut, seed and dried fruit stash”.
Rye and banana cookies
Equipment
- 2 baking sheets
- Bowl
Ingredients
- 125 g dark rye flour
- 150 g porridge oats
- 1/2 tsp baking powder
- 1 tsp ground mixed spice
- 75 g brown sugar
- 2 tsp ground flaxseed
- 120 g raisins or chopped dried apricots
- 100 g nuts or mixed seeds roughly chopped
- 2 ripe bananas mashed
- 100 g extra virgin olive oil or coconut oil melted
Method
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Line 2 baking sheets with baking paper.
- Put the flour, oats, baking powder, spice, sugar and ground flaxseed into a large bowl and mix thoroughly. Add the dried fruit and nuts or seeds and mix well again, separating any of the fruit if it’s sticking together. Add the mashed bananas and the oil and mix again, really well.
- Put tablespoonfuls of the mixture (dessert spoonfuls for bite-sized cookies) onto the prepared baking sheets, shaping them roughly into thick, round cookies. Bake for 12 to 15 minutes, until golden and starting to brown on the bases.
- Leave to cool a little and then transfer to a rack to cool completely. Store in an airtight tin for up to five days, or for a few months in the freezer.
Nutrition
Eat Better Forever by Hugh Fearnley-Whittingstall, photography by Simon Wheeler, is published by Bloomsbury (bloomsbury.com).
- Amazon Kindle Edition
- Fearnley-Whittingstall, Hugh (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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