It's cookie time! I'm sharing a yummy recipe that I created for my wee girl. I needed a snack food she'd enjoy (we're in a mega fussy stage) but would also not provide her with any kind of sugar rush. These cookies are a filling and nutritious mix of blended sunflower seeds, peanut butter and ripe banana for sweetness.
As always, the recipe is really simple. I make a big batch and store them in the freezer so they're always ready when I need them.
Not just for kids either. I've been known to eat these for breakfast!
Both you and your family will love these cookies. For extra decadence you could add a few tablespoons of raw cacao nibs or dark chocolate chips.
Peanut butter, banana & sunflower seed cookies
Makes 20-25 cookies
1 & 1/2 cups sunflower seeds
3/4 cup peanut butter
1 VERY ripe banana - mashed
1 tablespoon maple syrup / rice malt syrup / honey
1 teaspoon vanilla extract or 1 vanilla bean scraped of seeds
pinch sea salt
1/2 teaspoon baking soda
1 tsp apple cider vinegar
Preheat your oven to 165 degrees celsius
Place the sunflower seeds into a food processor and blitz until the seeds become a course flour.
Add the remaining ingredients and process until very well combined. This way take a minute or two and you may need to stop the food processor to scrape the sides.
Roll teaspoon sized balls of batter and place on a lined baking sheet. It can help to have slightly wet hands when rolling as the mixture is very sticky.
Use two fingers to flatten the cookies.
Sprinkle the cookies with sesame seeds or poppy seeds if you like.
Bake for 17-20 minutes until golden.
Wait until cool before moving.
Store in the fridge for up to five days.