I am not really a baking kind of girl. I’d love to be able to whip up lovely cakes and biscuits but baking is such a science and I tend to lose patience and just want to add extra or change ingredients and the outcome isn’t always edible! Since becoming dairy and gluten intolerant baking is even more of a challenge.
That being said the past week I really wanted some biscuits but wasn’t prepared to buy any from the shop for 2 reasons, most gluten free biscuits are so dry you need to wash them down with a gallon of water and secondly if you read the ingredients list for some biscuits, it’s like reading Latin, I have no clue what most of the ingredients are!
I tinkered away in my kitchen and came up with this recipe and when you read the ingredients and how to make the biscuits, it’s hardly rocket science! Although, I was fairly chuffed I made something tasty to go with my afternoon cup of tea. These biscuits are so easy to make and if you’ve got kids who love cooking this is an ideal recipe for them to try their hand at.
Makes approximately 15 biscuits.
-3 ripe bananas, mashed
-1 cup of gluten free oats
-2 Tbsp. raw cacao nibs or dark chocolate chips
-2 Tbsp. mixed seeds
-1/2 tsp. ground cinnamon
How to Make
Pre-heat oven to 175C/350F.
Line a baking tray with baking parchment.
Put all the ingredients in a bowl, stirring well so they are fully combined.
Using a tablespoon as a measure, measure out a tablespoon of mixture and dollop onto the lined baking tray, squashing down the mixture slightly.
Bake in the oven for 15-20mins until starting to brown and slightly firm to the touch.
Cool on a wire rack and then store in the refrigerator in an airtight container.
They are not the prettiest of biscuits but they are good!