Jane Lyons whips up these chewy and delicately sweet biscuits which are perfect for early starts, a snack on the go or to chase down a savoury breakfast.
Words and styling Jane Lyons
3 large ripe bananas, mashed
1 cup sesame seeds
1 cup coconut thread
1/2 cup rolled oats
1 cup almond flour
1 tablespoon peanut butter
1 teaspoon honey
pinch of sea salt
whole almonds to garnish, optional
Preheat oven to 180.
Stir together all ingredients in a large bowl until well combined. Using a tablespoon of mixture at a time, roll mixture into balls and place on a baking paper lined tray.
Press down balls with a fork and garnish with a whole almond on each biscuit, if desired.
Bake in the oven for 20 minutes or until golden. Allow biscuits to cool on a wire rack before transferring to an air tight container.
