Makes 12 cookies
| Quantity | Ingredient | Iron (mg) | Fat (g) | Calcium (mg) |
| 1 cup | Organic quick oats | 3.2 | 6 | 44 |
| 2 | Very ripe bananas | 1.2 | 15.4 | 22.6 |
| ½ cup | Pumpkin seeds | 11.2 | 46 | 44 |
| ½ cup | Raisins | 4.2 | .5 | 110 |
| 2 tbsp | Black strap molasses | 5.6 | 0 | 330 |
| ¼ cup | Sesame seeds | 5.6 | 3.5 | 82.5 |
| ¼ cup | Ground flax | 21 | 8.5 | 68.7 |
| ½ cup | Coarsely ground almonds | 4.9 | 132.9 | 1031.8 |
| Serving Size (1/12 of the batch) | 3.2 | 11.7 | 85.9 | |
In a large bowl peel and mash your banana’s. Add all other ingredients and mix until well combined. On a parchment paper lined cookie sheet spoon out mixture into 12 cookies. Make sure to flatten them out as they don’t spread when cooking. Bake in a preheated oven at 350 for about 10 minutes. Let cool and keep in an air tight container in the fridge to prevent spoiling.
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