Nut Free, Dairy Free, Grain Free, Vegan Option.
3 ripe bananas
3 tbsp of tahini
1 tbs honey (maple or maleo for vegan)
1 tbsp changing habits coconut oil
1/2 cup pumpkin seed
1/2 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup raisins
1 tsp vanilla essence
1 tsp baking powder
Preheat oven to 180 degrees Celsius. Blend all wet ingredients in until smooth. Stir in remaining ingredients and spoon mixture onto lined baking tray. They will be runny, but fear not! Flatten till around 1 cm thick cookie. Bake for 10 min and golden. Let them set and cool, Store in an airtight container.
I place mine in the fridge so they last longer as I can eat them all that fast! But they are delicious, perfect breakfast on the go, and kids lunch boxes. Please share your photos and enjoy!