Nutrition Facts
Rye and banana cookies
Amount Per Serving
Calories 140
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 4mg0%
Potassium 158mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Rye and banana cookies
Bored of banana bread? Try these rye flour cookies instead.
Servings: 24 'bite-sized' cookies
Calories: 140kcal
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
Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg