SUPER HEALTHY GRAB AND GO BANANA BREAKFAST COOKIES #diet #lowcarb

SUPER HEALTHY GRAB AND GO BANANA BREAKFAST COOKIES #diet #lowcarb

Never skip breakfast again with a cluster of these Super Healthy Grab and Go Banana Breakfast Cookies in your cooler. Normally improved, these are truly bravo.

Teenagers and early mornings don't blend; something that appears to have gotten away from The Princess' mentors, as she has various early daytime instructional meetings booked every week. Take a stab at eating into an irritable young person. Presently that is an enjoyment experience.

I've worked out compact morning meals are my best choice before anything else. Something she can without much of a stretch eat in the vehicle while in transit to preparing. So far this year I've had moderate accomplishment with breakfast popsicles and chia puddings.

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SUPER HEALTHY GRAB AND GO BANANA BREAKFAST COOKIES #diet #lowcarb

Ingredients

  • 2 very ripe, medium bananas (approximately 180g)
  • 90 g (1 cup) rolled oats
  • 30 g (1/4 cup) pumpkin seeds
  • 20 g (1/4 cup) shredded coconut
  • 40 g (1/4 cup) currants
  • 1 Tablespoon chia seeds
  • 1/2 teaspoon cinnamon
  • Pinch salt

Instructions

  1. Preheat the oven to 175C (155C fan forced).
  2. Line a baking tray with paper and set aside.
  3. In a small bowl, mash the banana until smooth. Set aside.
  4. Combine the remainder of the ingredients in a large bowl.
  5. Add the mashed banana to the dry ingredients.
  6. Mix well to ensure all of the dry ingredients are coated with the banana.
  7. Let the mixture stand for five minutes to absorb the moisture from the banana.
  8. Take a scant 1/4 cup of the mixture and press it together to form a solid round cookie. If the mixture does not hold together, wait a few minutes and try again.
  9. Place the cookie on the lined tray and pat gently until it is about 7cm wide and 1.5cm high. These cookies will not spread in the oven, so the shape on the tray is the shape of the finished cookie.
  10. Repeat with the remainder of the mixture.
  11. Bake for 15 - 20 minutes, or until the cookies are golden.
  12. Remove from the oven, then transfer to a rack to cool completely.
  13. Keep for up to two days in an airtight container, or freeze until required.

For more detail : bit.ly/2TRhnoG

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