These biscuits are lovely as a mid morning snack with a cup of coffee or tea. They’re suitable for those with coeliac disease or on a low gluten diet e.g. endometriosis, migraine. Also, a Low FODMAP option.
Ingredients
- 3 very ripe banans, mashed with a fork
- 80ml maple syrup
- 120g peanut butter
- 160g oats (‘gluten free’ if coeliac)
- 1 flat tsp baking powder
- 60g pecans
- +/- some chocolate chips (I do a mixture of white, milk and dark simply because it looks pretty!)
How to make them
- Preheat the oven at 180 degrees celcius.
- Mix everything together.
- Scoop the mixture into a greaseproof paper lined tine.g. 8 inch one (I used a cake tin as I couldn’t find my other one!)
- Bake for 20 minutes.
- Allow to cool in the tin before slicing them up.
- Store in an airtight container in the fridge!
