Fruit & Nut Breakfast Cookies
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 40g dried fruit (I used raisins, cherries, apricots and cranberries)
- 2 tbsp orange juice
- 2 ripe bananas, mashed
- 2 tbsp honey or maple syrup
- 100g rolled oats
- 30g chopped mixed nuts (I used pecans, walnuts, hazelnuts and flaked almonds)
- 2 tbsp flour (can be glu ten free)
- 2 tbsp mixed seeds (I use a mix of sunflower, pumpkin, sesame and linseeds)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds (whole or ground)
- ΒΌ tsp orange zest
Method
- Preheat the oven to 160c and line a baking tray with parchment paper.
- Chop the fruit into smaller pieces and add it to a small bowl with the orange juice. Leave to soak for a few minutes.
- Add the rest of the ingredients to a large bowl and mix well. Add in the dried fruit and orange juice and mix again.
- Divide the mixture into six balls and place on the baking tray. Press the balls down with the back of a spoon and mould them into a cookie shape.
- Bake for 15 minutes until cooked through.
- Allow to cool on a wire rack before serving.