Banana breakfast cookies

March 9, 2018

 

20 minute meal prep never ends! As we all know breakfast is thee most important meal of the day, and skipping it could mean a drop in blood pressure, exhaustion and fatigue. So to counter that I came up with these banana breakfast cookies.

 

Let's talk about why bananas are such a super fruit: A single banana is packed full of amazing nutrients and the potassium (one of the main vitamins found) in one banana is enough to give your body energy during and after a work out, help protect against muscle cramps and they have a beautiful  way of making you feel fuller for longer- no wonder most smoothies are packed with bananas as their base ingredient. While I was researching bananas, I found that they help to also improve PMS symptoms which helps to regulate your blood sugar and produces stress-relieving relaxation, which is what we all need at that time of the month! They are also really great when feeling constipated or the complete opposite, the high fiber content helps to normalise the bowl motility, while in the same breath they help to soothe the digestive tract and restore lost electrolytes (why take rehidrate when you can just have one banana?).

 

So now that I have given you a quick overview of why this super fruit is the key to keeping us strong and functional throughout our day, I will continue to give you this delicious and healthy (not to mention dairy-free, gluten-free and refined sugar-free) recipe that take about 20 minutes to make and an extra 10 minute baking time. 

 

Recipe: Breakfast Banana Cookies

 

Ingredients:

  • 3 ripe bananas

  • 1 cup dried cranberries

  • 1 tsp. chia seeds

  • 2 tbsp. almond butter

  • 2 tbsp. honey

  • 1 vanilla pod

  • 1/4 tsp. salt

  • 1 1/2 cups rolled oats (gluten-free if desired).

 

Method:

  • Mash the bananas, I used a hand held whisk to speed up the process. 

  • Add the rest of the ingredients

  • Mix well with a whisk attachment.

  • The mixture might be runny, which is fine, just scoop out about a tablespoon onto a silpat mat or parchment paper, and bake for 10 minutes at 160 degrees C. 

  • Once they're done, let them cool on a wire rack and enjoy

 

 

 

 

 

 

 

 

 

 

 

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