Macadamia Nutella Brownies

I simply couldn’t find anymore excuses not to bake such easy fuss free 3-ingredient brownies.  Oh! Found a pack of macadamia nuts in my pantry ! To provide a balance to the sweetness and chocolaty of these fudgy crunchy macadamia nuts brownies, I sprinkled a little of flaky sea salt.  Taste really amazing.  

Recipe adapted from here with slight adjustments made.

Macadamia Nutella Brownies

Ingredients:

325g Nutella

2 large eggs + 1 large egg yolk, room temperature (size of my egg is 60g each with shell)

62g all-purpose plain flour

1/2 teaspoon flaky sea salt

80g macadamia nuts, roughly chopped

Method:

Preheat the oven to 180ºC.  Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line an 8 x 8 inch square pan with parchment paper.

In a large mixing bowl, whisk together the Nutella and eggs until smooth and combined.

Add the flour and mixed until combined.  Fold in the macadamia nuts.

Pour the batter into the prepared pan, sprinkle the flaky sea salt.

Bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.  Do not over bake as overbaking will create a dry brownie.

Remove the pan from oven and let cool on a wire rack before cutting into squares.

Served warm for brekkie with a glass of cold milk.

Happy baking!

Banana Walnuts Chocolate Chips Muffins

Of course muffins can be served as any time snacks.  But we love to have them for our brekkie. Quick and easy banana walnut muffins with some chocolate chips added.  Ain't get enough of these nutty aromatic sweet banana muffins to kick start the day.

Recipe adapted from : simply recipes
Below my slight modifications made.
Banana Walnuts Chocolate Chips Muffins
Ingredients yields 12 muffins
75g unsalted butter, melted and cooled.
200g, about 3 ripe bananas, thoroughly mashed
90g castor sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee (optional)

Dry ingredients A
1 teaspoon baking soda
Pinch of salt
168g self raising flour

Dry ingredients B
80g chopped walnuts (toasted or raw)
35g mini chocolate chips

Method
Preheat the oven to 180ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line a 12 muffin pan with paper liners or use individual muffin cups.

In a small saucepan, melt the butter and set aside to cool.

In a large bowl combine the dry ingredients A.

Mash the bananas in a bowl. Add the mashed bananas into the melted butter, followed by castor sugar, egg, coffee and vanilla extract and whisk to combine with a manual whisk,

With a rubber spatula or wooden spoon, lightly fold the wet banana mixture into the dry ingredients A just until combined. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough muffins).  Quickly fold in the dry ingredients B.

Spoon the batter into the prepared muffin cups. Bake at 180°C  for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack or serve warm.

Enjoy !

Mango Apple and Stem Ginger Crumble

Occasionally we love to have some piping hot fruity oatmeal crumble for our brekkie on some cold mornings.

Chanced upon a crumble recipe with added stem ginger.  “Stem ginger refers to chunks of ginger candied and stored in simple syrup.” If you are unable to find ready stem ginger in the supermarket, it is not difficult to make one.  I made a small jar of stem ginger in advance and keep it in the fridge. Glad that I could use the ginger or syrup for other bakes or desserts.

Recipe reference :Food.com
Stem ginger
For the ginger - Peeled and cut into half inch cubes about 12 pieces
65g sugar (add more if you prefer sweeter)
120ml water

Method :
Boil a small pot of boiling water, blanch ginger for about 10 seconds.
Drain and repeat 2 more times.
In a small saucepan, add blanched ginger, water and sugar.  Bring to the boil then reduce the flame and simmer for 15-20 minutes until the water and sugar forms a slightly thick syrup similar in texture.
Pour into a container, let cool and keep in the fridge until ready to use.

Recipe source for the crumble :bbcgoodfood
Below my slight modifications made.

Mango Apple and Stem Ginger Crumble 
Ingredients
(A)
1 small red apple, peeled, cored and diced in cubes
1 teaspoon light Muscovado sugar or brown sugar
About 2 tablespoon of water

(B)
1 small mango, peeled, stoned and roughly chopped into small cubes
2 small pieces of stem ginger, chopped finely

Crumble topping:
40g plain flour
40g rolled oat
40g unsalted cold butter, diced
3 tablespoon light Muscovado sugar or brown sugar
40g walnuts very roughly chopped

Some soft butter to grease the ramekins

Method:
Position the rack in the center and preheat oven to 180°C.  (Note: The temperature of the oven may vary, do adjust accordingly).
Lightly grease 3 ramekins with butter and set aside.

In a small saucepan combine all the Ingredients A and cook with low flame for about 5 mins. Stirring occasionally. Cook till apples are just tender.

Off the flame and stir in the mangoes and stem ginger.
Spoon the fruit mixture into ramekins.

Combine the flour, light muscovado sugar, rolled oats in a big bowl. Use your fingertips to rub the butter into the mixture until the mixture resembles breadcrumbs. Stir in the walnuts. Spoon the crumble mixture over the fruit mixture.

Bake at preheated oven 180°C for 20 minutes or until golden brown.

Need to be careful while having this piping hot brekkie that's served straight out from the oven.  Very satisfying ... fruity, nutty warm crumble with a hint of woody spice flavour.  Enjoy !

My note: Will add more stem ginger for more gingerly taste in my next crumble bake.

Happy baking !

Chocolate Chips & Peanut Butter Banana Bread

When I saw these quick bread baked by Phong Hong and Veronica of Peng's Kitchen ... I know I have to bake this.  Why? My big kids' favourite ingredients … not one but three in there:  chocolate chips, peanut butter & banana.  Mash the bananas and simply mix all the ingredients with a whisk and it's done within 10 minutes. Sprinkle with more chocolate chips and I sent three mini loaves into the oven. 

Recipe source/adapted from:
Peng's Kitchen
Phong Hong Bakes & Cooks

Chocolate Chips & Peanut Butter Banana Bread

Makes one 9 x 5 x 3 inch loaf pan or 

3 small loaves (I used a heatproof paper pound cake mould 7.5cm x 17.8cm x 5cm)

Ingredients :

240grams self-raising flour

1/2 teaspoon salt

60grams butter, softened

80grams caster sugar

180grams creamy peanut butter

4 - 5 medium size bananas, mashed

1 large egg

1 teaspoon vanilla extract

240ml fresh milk

100g mini chocolate chips (I reserved about 1.5 tablespoons to sprinkle on the batter)

Method:

1) Position the rack in the center and preheat oven to 160°C.  Line the base of loaf pan with parchment paper.

2) Sift flour and salt together in a bowl.

3) In a large mixing bowl, cream butter and sugar until combined with a manual whisk. 

4) Beat in egg. Mix in peanut butter and vanilla and whisk till creamy.  Mix in the mashed bananas.

5) Add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Whisk until just combined and the batter is smooth.

6) Fold in chocolate chips with spatula. Pour batter into loaf pan, scrape down the sides of the bowl for no waste of batter. Spread out evenly. Sprinkle with the reserved chocolate chips (or more if you like).

7) Bake in preheated oven for 40 mins. Check for doneness with a skewer inserted into the center of the cake if it comes out clean.

8) Remove pan from oven and place on a wire rack to cool for 10 minutes before removing the cake from pan to cool completely.

I like it warm … A hint of banana fragrance and the peanut butter gives it a rich, full flavour with a soft and moist crumb to satisfy our afternoon break and morning brekkie.  Delicious!  Enjoy !

Cranberry Buttermilk Scones

We love scones ! Especially the buttery crusty flaky scones that spread with our favourite spreads from Nutella to butter, kaya, homemade or store bought jams. Plain or with added nuts or dried fruits like the previous Lavender walnut scones.

Instead of cutting rounds, these quick and easy scones are cut into wedges.

Recipe source : Taste of Home
Below my slightly modified version
Cranberry Buttermilk Scones
Yields 6 wedges
Ingredients
220g all-purpose plain flour
30g caster sugar
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon baking soda
85g cold butter (cut into small cubes)
124g buttermilk
40g dried cranberries

For glaze and topping:
1 tablespoon buttermilk
1/4 teaspoon ground cinnamon + 1 tablespoon caster sugar

Method:
1) Preheat the oven at 220°C, position the rack in the center of the oven. Line baking sheet with parchment paper, set aside.

2) Mix and combine the ground cinnamon and caster sugar in a small bowl, set aside.

3) In a big bowl, combine the flour, caster sugar, baking powder, salt and baking soda. Next, rub the cold butter into the flour with your finger tips, lifting the flour from the bottom up on top, until the mixture looks like coarse breadcrumbs.

4) Stir in the buttermilk with spatula until just combined. Fold in the cranberries.

5) Scatter some flour onto the work surface and tip the dough out. Gently pat the dough a few times to form a 6-inch circle.  (*note: The dough should not be overworked as may end up with a hard and doughy scones). Cut the circle into six wedges. Separate wedges and place 1 inch apart on prepared baking sheet.

6) Brush the tops with buttermilk and sprinkle the cinnamon mixture over the tops.

7) Bake for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

These rather rustic looking scones are perfect for any time snacks.  Served these light and crusty yet tangy warm scones for our brekkie!  Enjoy !

No Bake Cranberry Chia Energy Bites

No Bake Energy Bites ? ... Well, I've heard of these energy bites but have never really wanted to make some until I was so inspired by these recipes sharing by Angie's Recipes, here & here. So easy and flexible that I could just throw in ingredients I could find in the pantry .... creamy peanut butter, oatmeal, ground flaxseed, chia seeds, honey or agave syrup, dried fruits/berries, unsweetened coconuts flakes or shredded coconut, chocolate chips, any nuts etc etc .   Roll them into balls or flatten the dough in a square tray and cut into bars if you wish.

Recipe sources, references and adapted from :
Angie's Recipes
Life made sweeter

Gimme some oven

Below my slightly adjusted version.

No Bake Cranberry Chia Energy Bites

Yields 14 balls, 20g each

60g creamy peanut butter

5 tablespoons honey

1/2 teaspoon vanilla extract 

2 tablespoons chia seeds 

100g quick cooking oats

30g dried cranberries

20g chocolate chips

15g pine nuts (lightly toasted and set aside to cool)

Method:

In a large bowl, mix peanut butter, honey and vanilla extract with a big spoon until smooth.

Stir in the rest of the ingredients together until thoroughly mixed and well combined.

Cover and let chill in the refrigerator for half an hour.  Divide the mixture into 20g each portion and roll them into tightly packed balls with your hands.

Store in an airtight container, and keep refrigerated for up to 1 week.

My big boy commented that these yummy bites tasted like Snickers as he was "popping" one after another.  My big girl likes peanut butter, so obviously thumbs up from her too ^-^!

I'm sure, these packed with wholesome goodness healthy energy bites will become 'a hit' for our morning brekkie, anytime snacks or before and after workouts cos they are just so addictive.

Enjoy! Have a great week ahead!

  

Linking this post to Little Thumbs Up March 2016 Theme Honey organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Joycescapade.

Banana Oatmeal Muffins

Simply quick & easy some warm freshly baked muffins for our brekkie .... nothing special but these are my family's favourite ... banana muffins with some added oatmeal :)

Recipe source : Joy of Baking
Slightly modified version below as I've replaced the nuts with rolled oats and halved the recipe.

Banana Oatmeal Muffins
Ingredients:
35 grams instant rolled oats
100 grams all-purpose plain flour, sifted
45 grams caster sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
50 grams unsalted butter, melted and cooled
2 ripe bananas, mashed well
1 teaspoon pure vanilla extract

Method:
1) Preheat the oven to 180ºC. Position the rack in the center. Grease a 6 holes muffin pan, or line with paper liners.
(The temperature of the oven may vary, do adjust accordingly).

2) Dry ingredients : In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and instant rolled oats.

3) Wet ingredients : In a large measuring jug or bowl, whisk together the mashed bananas, eggs, melted butter, and vanilla.

4) Add wet ingredients to dry ingredients. Fold in with a rubber spatula and stir only until the ingredients are combined and the batter is thick and chunky. Do not over mix the batter or tough muffins will result.

5) Pour batter into a prepared muffin tin or paper liners. Bake for 25 minutes. Check for doneness with a toothpick inserted into the center of a muffin if it comes out clean.

6) Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

We never get tired of banana muffins. With any combinations ... they always taste great. With the added rolled oats, definitely a healthier brekkie to kick start our day!

Love these slightly crispy crust with fluffy soft texture and full of banana sweet aroma ! Happy Baking ^-^!

Chamomile Apricot Overnight Oats

Well, there's really nothing to shout about as I've seen many bloggers made this easy yet healthy and nutritious overnight oats.

Cultivating healthy eating habits don't seem to be easy for me due to the lack of determination and disciplines to do that. (Ya excuses and excuses again...).  Anyway, MUST MUST MUST .... start with a healthy breakfast meal ! So here's the overnight oats ... with added chia seeds and infused with calming cold Chamomile tea !
Click here to know more about the benefits from eating chia seeds. Needless to say, I'll be trying out some recipes with chia seeds.

Recipe source and adapted from: Breakfast drama queen

Below my slight modifications as I've changed white peaches to apricots, and replaced some ingredients that I could find in the pantry/fridge.

Chamomile Apricot Overnight Oats
Serves 4
For the overnight oats
55g rolled oats
1 tablespoon chia seeds
1 teaspoon vanilla extract
240g Low-fat yogurt
50g cold Chamomile tea (replace it with milk if you don't prefer tea)
2 small fresh apricot, stoned and diced

For the mix-ins just before serving:
1 tablespoon dessicated coconut
2 tablespoons crushed walnuts
1 tablespoon sunflower seeds
1.5 tablespoons dried cranberries
Fresh apricots, few slices
2 tablespoons milk (if the oats are too thick, add more milk)
Honey

Method:
Make a cup of tea with 1 Chamomile teabag, set a side and obtain about 50g cold tea.

In a large bowl or clean container, put together the rolled oats, chia seeds, vanilla extract, yogurt and tea. Add the chopped apricots and use a spoon to stir and mix well all the ingredients.
Cover the container with lid and leave in the fridge overnight.

In the morning, stir in approximately half of the dessicated coconuts, sunflower seeds, walnuts and dried cranberries into the oats mixture. If the oats are too thick, add a little more milk to it.

Divide the overnight oats amongst 4 small bowls. Top with the remaining mix-ins, some fresh apricots and lastly about 2 teaspoons of honey.

Do feel free to add/use your preferred berries or fruits as toppings for the overnight oats.

Indeed, a small bowl of this nutty fruity overnight oats is so fulfilling and a great start for the day ! Hopefully, a great start for a healthier me in the new year too ^-^! Enjoy!

Berry & Mango Buttermilk Muffins

"Muffins in the morning !"
Yes, for quick and easy bake, muffins is always one of our favorites weekday brekkie ^-^

Recipe source : Taste.com (Lucy Nunes)
Below slightly modified version as I've halved the recipe / adjustment made in blue.
Berry & Mango Buttermilk Muffins
Ingredients
280g self-raising flour {140g}
65g caster sugar {30g}
330g buttermilk {165g}
54g olive oil {20g}
1 egg (the size of my egg is 55g each with shell) 
200g mixed frozen berries (I used 60g fresh blueberries + 30g dried cranberries)
1 small mango, peeled, sliced (cut 1 cheek from mango)

Method :
Step 1
Preheat oven to 180°C. Position the rack in the centre.
Line a 6-hole muffin pan with paper cases.

Step 2
Combine flour and caster sugar in a bowl. Whisk buttermilk, oil and egg together in a jug. Stir buttermilk mixture into flour mixture until just combined (mixture should still be lumpy). Fold in berries. Spoon into prepared cases. Top with mango slices.

Step 3
Bake for 25 minutes or check for doneness with a toothpick inserted into the center of a cake if it comes out clean. Stand in pan for 5 minutes, remove and place on a wire rack to cool.

Enjoy ... with a cup of coffee for me ^-^!

~~~♡♡♡~♡~♡♡♡~~~

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Coconut Buttermilk Pancakes

We love fluffy soft pancakes ... had made these Pumpkin Buttermilk Pancakes a few times and I thought using the sample recipe (omit pumpkin puree) with added coconut milk and dessicated coconut should taste as great too. Yes ! These fragrant coconut milk pancakes tasted soft yet slightly chewy crunchy of the dessicated coconut bits  ... Lots of maple syrup and some berries if you wish ... Yummy ! Enjoy!

Recipe source : myrecipes
My slightly modified version with added coconut milk & desiccated coconut.

Coconut Buttermilk Pancakes 
Ingredients :
(A)
126g all-purpose flour
1.5 tablespoons granulated sugar
10g dessicated coconut
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt

(B)
120ml Buttermilk
80ml Coconut milk
1 large egg, lightly beaten

Method :
1) Lightly whisk and combine the dry ingredients (A) in a large bowl, and make a well in centre of mixture.

2) In another smaller bowl, whisk ingredients (B) till combined and pour to (A) and whisk with a manual whisk until smooth.

3) Heat the non-stick griddle or pan with low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon batter of your desired size into the pan (big spoon, ladle or ice-cream scoop).
Flip gently with a spatula when tops are covered with bubbles and edges look cooked. Cook for another 1 - 2 minutes or till golden brown on both sides.

Having my brekkie at my cosy corner.

♡♡♡♡ ~~~~ ♡♡♡♡~~~~♡♡♡♡

 

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

Roti Prata with Banana & Milo

I must be out of my mind to try roti prata with banana & Milo >~<

Boy : What's this ? pancake ? wrap ?
Mom : Nope  ... it's roti prata with mashed banana + Milo + white chocolate chips filling !
Boy : Nice ?
Mom : Not sure ... First time that I mixed such "ad-hoc" sweet filling in prata ...  woah !ha .. ha !

My big kids love roti prata. Occasionally, we would enjoy our weekend prata brunch at the nearby food stall, served with curry. Once, my girl had the sweet version, some mashed banana and drizzled with chocolate sauce on it. But I've not eaten the sweet prata. At home, I've also made plain prata (bought frozen ones) served with ham & sunny side up occasionally for our weekend brekkie.

I'm not sure should this be a recipe to begin with ... cos it's just 'mix & match' anything you like to the frozen prata.

I've not tried out the sweet version. Here's my suggested ingredients for the fillings :
Serves 2 pax
2 sheets of frozen roti prata
2 to 3 medium size ripe bananas (mashed with a fork)
2 teaspoons white chocolate chips
3 tablespoons of Milo powder  (add more if you like)

Method :
1) Heat a non-stick pan over medium flame.
Place a piece of frozen prata, flip over after about 1 - 2 minutes.

2) Immediately, place about 2 tablespoons of mashed bananas on 1 side of the prata. Add 1 teaspoon white chocolate chips and sprinkle 1.5 tablespoon of Milo powder.

3) Carefully, fold the half side over to make it like a crescent. Lightly press the edges with the wooden spatula to seal.  Turnover and continue to cook for about 1 - 2 minutes on each sides till fluffy lightly browned and crispy.

Served immediately with some fruits if you like.

That solo piece was not burnt ... the Milo filling oozed out on the pan and
made it looked "burnt"

I must say that it tasted GOOD ... ha! ha! the melted Milo and white chocolate chips it's something like thickened chocolate sauce.
Overall, the natural sweetness of the bananas and melted Milo blended well with the crispy prata.

Have a great weekend !

 

This post is linked to the event Little Thumbs Up (September 2015 : Milo) organized by Zoe of Bake for Happy Kids and Doreen of my Little Favourite DIY



Banana Nut Muffins

Quick fix for our morning brekkie ... Banana nut muffins :D

Recipe adapted from : Simply Recipes with slight changes made in blue below.

Banana Nut muffins
Ingredients :
2 to 3 ripe bananas, smashed
70g melted unsalted butter
145g caster sugar (I reduced to 90g)
1 egg, beaten
1 teaspoon vanilla
1 Tablespoon strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a tablespoon of water (optional)
(I added 1 tablespoon brewed coffee)
1 teaspoon baking soda
Pinch of salt
190g plain all-purpose flour
172g chopped walnuts (toasted or raw) (I used 70g silvered almonds)

Method :
1) Preheat the oven to 180ºC. Position the rack in the center.
With a wooden spoon, mix melted butter into the mashed bananas in a large mixing bowl.

2) Mix in the sugar, egg, coffee and vanilla.

3) Sprinkle the baking soda and salt over the mixture and mix in.

4) Add the flour, mix until it is just incorporated. Fold in the nuts.

5) Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a wire rack.

Yum yum ! nice freshly baked Banana Nut Muffins ... served warm and enjoy !

Pumpkin Buttermilk Pancakes

I made these light and fluffy soft buttermilk pancakes a few times. My big kids loved them very much and commented "they tasted like McD hotcakes :D".

I've added some mashed pumpkin to the batter ... so we have another variation of pancakes .... Pumpkin Buttermilk Pancakes for our weekend brekkie ^-^!

Recipe source : myrecipes
Below my slightly modified version with added mashed pumpkin.

Pumpkin Buttermilk Pancakes
Ingredients :
(A)
126g all-purpose flour
1.5 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

(B)
60g mashed pumpkin (peeled and deseeded, cut roughly in small pieces and steam the pumpkin till softened. Drain any water and mash the pumpkin with a fork while still hot)
200g Buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten

Method :
1) Lightly whisk and combine the dry ingredients (A) in a large bowl, and make a well in centre of mixture.

2) In another smaller bowl, whisk ingredients (B) till combined and pour to (A) and whisk with a manual whisk until smooth.

3) Heat the non-stick griddle or pan with low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon batter of your desired size into the pan (big spoon, ladle or ice-cream scoop).
Flip gently with a spatula when tops are covered with bubbles and edges look cooked. Cook for another 1 - 2 minutes or till golden brown on both sides.

Serve with drizzled maple syrup over the warm pancakes. Top with your preferred berries/fruits or savoury ham/bacon.

So fluffy soft ^-^!

Yummy ! Enjoy ... simply ♡ these fluffy soft pancakes!

Linking this post to the Best Recipes for Everyone

 July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by Rachel

Banana Oat Breakfast Cookies

Oh yes, totally agree with Cheri that these home-baked banana oat cookies are loaded with fiber and great for morning brekkie.
Depending what nuts you've got ... I just mixed whatever I can find ... adding the crunch to the chewy cookies !

Recipe adapted from Cheri of Mysavoryspoon
Slightly modified below replacing some ingredients not available.

Banana Oat Breakfast Cookies
Makes about 14 - 16 (depending on the size of the measuring cup/spoon used)

Ingredients:
3 medium-sized ripe bananas
40g rolls oats
50g peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
38g unsweetened dessicated coconut
40g slivered almonds, walnuts & sunflower seeds
50g raisins

Method:
Preheat the oven to 180°C.

In a large bowl mash bananas with the back of a wooden spoon, stir in the oats, peanut butter, honey, vanilla and cinnamon, stir well. Fold in coconut, nuts and raisins and let mixture sit for 10 minutes so oats can absorb moisture.

Using a 1/4 measuring cup fill with mixture and drop onto a parchment lined cookie sheet. (I used a big soup spoon instead, flatten the dough slightly)

Bake for 20 to 25 minutes until golden brown.

Crispy crust and soft chewy, nutty cookies with sweet banana fragrant .... Yummy !

 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by

 Faeez from BitterSweetSpicy for March 2015 theme - BANANA