Banana and cinnamon cookies with a twist


3/4 small cup oats
1 1/2 small cups coconut flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
1 tsp cinnamon
1 tablespoon maple syrup
2 tablespoons coconut oil / rapeseed oil
1 egg
I over ripe banana
1/2 cup milk
1 teaspoon vanilla extract
Small courgette grated
Small carrot grated
1 ready cooked beetroot grated
Handful raisins

1. Preheat oven at 180 degrees C and grease a few baking trays.

2. In a large bowl, mix all the dry ingredients together ie oats, coconut flour, baking powder, soda, and salt. Followed by adding all the wet ingredients ie lightly beaten egg, milk, mashed banana into the dry ingredients mixture until just combined.

3. Use a tablespoon and Scoop heaped batter onto the baking trays, leaving enough room between each scoop for spreading.

4. Bake for 10 minutes and reduce the heat to bake for a further 5 – 10 minutes until golden brown checking them occasionally. Allow cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

5. Enjoy

“Judge consistency of mixture accordingly as this is a rough guide and estimate “

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