Leo’s Pear & Banana Cookie Cakes
December 10, 2021
As suggested in the name, Leo had pretty much full creative control on these. He wanted to taste the mix along the way and so they ended up being plant-based, and we went for GF too. We then baked one as a tester and he loved the result, so the rest went in! They're a very soft bake – hence the 'cake' part of the title, but packed with lots of good ingredients and a great snack or pudding.
Ingredients
- 200 g Oats
- 2 Medjool Dates pitted
- 2 tbsp Coconut Sugar
- 3 tbsp Chia Seeds
- 1/4 cup Coconut Oil melted
- 2 Bananas mashed
- a Pear grated, and extra juice squeezed out.
Instructions
- Blend your oats and medjool dates together and add the mix to a bowl.
- Add in your coconut sugar, chia seeds and coconut oil. Stir this all together.
- Mash your bananas and add. Grate a peeled pear and squeeze out the excess liquid before adding to the mixture too.
- Refrigerate the mixture for 20-30 minutes.
- Shape into cookie shapes and place on a lined baking sheet.
- Bake in a preheated oven at 180C for 15 minutes, half way through pat each one down slightly with the back of a spoon.
- Leave to cool carefully as these are a relatively soft bake and need to set a little.