quinoa, banana and pepita cookies

  • 1 medium banana, mashed (you will need 1⁄2 cup mashed banana) 
  • 1 tablespoon honey
  • ½ cup (40g) shredded coconut
  • ¼ cup (40g) currants
  • ⅓ cup (45g) hazelnuts, chopped
  • ½ cup (80g) pepitas (pumpkin seeds), chopped 
  • ⅓ cup (35g) quinoa flakes
  • 1 teaspoon vanilla extract
  • 2 tablespoons natural smooth peanut butter
  1. Preheat the oven to 180°C (350°F). Place the banana, honey, coconut, currants, hazelnut, pepita, quinoa, vanilla and peanut butter in a large bowl and mix well to combine.
  2. Roll 2 tablespoonfuls of the mixture into a ball and place on a large baking tray lined with non-stick baking paper. Gently flatten. Repeat with the remaining mixture. Cook for 12–15 minutes, until golden. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Makes 10

Tip: These will keep in an airtight container in the refrigerator for 5–7 days.

Photography: William Meppem 

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