Dairy and Gluten Free Banana & Oat Biscuits

Another super simple and quick dairy free recipe for banana and oat biscuits that can be adapted to be gluten free too. The kids will love helping out with this and they can add them to their lunch box to take to school.

By Sophia Wulff ND, Naturopath and Clinical Nutritionist

Ingredients

• 150g (about 3) ripe bananas
• 200g rolled oats (use gluten-free oats if preferred – about 2 cups)
• ½ cup desiccated coconut
• ½ cup sultanas (or a combination of sliced dried dates & apricots, cranberries)
• ¼ cup olive oil
• ¼ cup local honey or rice malt syrup

Method

Preheat oven to 160 degrees celsius. Blend banana in food processor or squish with hands (if kids enjoy being messy!) and then stir in (or blend in food processor) the remainder of ingredients until well combined. Make into 5cm size balls and then squash down on baking tray into biscuits. Cook for 30 minutes or until golden.  Allow to cool on tray for 5 minutes before transferring to wire rack to finish cooling. Keep in a glass jar in the fridge to have on hand for lunch boxes each day.