Ingredients
1 cup rolled oats
1 cup linseed meal
1 cup crushed peanuts
1 cup coconut flakes
1 tsp salt
1 tsp cinnamon
1 tsp allspice
1 cup dried apricots
diced
1 cup raisins
3-4 ripe bananas
mashed
1 cup vegetable oil
1 tsp vanilla extract
Equipment
- 1 Baking sheet
- 1 Baking paper
- 1 Large bowl
- 1 Bowl
- 1 Large cookie cutter
Instructions
- Preheat oven to 195°C or 175°C fan-forced. Line baking with baking paper and set aside.
- In a large bowl, combine rolled oats, linseed meal, crushed nuts and coconut flakes. Stir in salt, cinnamon and allspice. Add apricots and raisins and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
- In another bowl, combine mashed banana, vegetable oil and vanilla extract.
- Pour wet ingredients over dry ingredients and stir until well combined.
- Take a large cookie cutter and spoon in the mixture until the cutter is filled to 1cm inside. Remove cookie cutter.
- Bake for 20 minutes or until edges are golden brown.
- Store in an airtight container for up to 2 weeks.
Notes
Tip
Make sure that the dried fruit in this mixture is separated well so it is evenly distributed amongst the biscuits.
Tip
Please make sure that you are careful not to serve these to people with nut allergies and label them clearly when serving to guests.
Storage
Store in an airtight container for up to 2 weeks.
