Being a proponent of healthy eating, I woke up this morning and begin to draft a recipe. Not any recipe. I was brainstorming for a recipe that calls for no sugar and flour. I know my daughter loves cookies. She also loves currants, oats and banana. Naturally, the recipe warrants all her favorite ingredients. And I know any combination of that would be a winner.
But how do I make cookies without sugar and flour? Sounds a bit far-fetched, doesn’t it? That’s what I thought too. And then it hit me. I could substitute flour for ground oats. Ground oats will act as the binder of all the ingredients in the batter. Tadaa! I was ecstatic. Off I went to the kitchen to start the batter. I am all in for trying new things. The experiment resulted in delicious cookies. Minus the guilt factor, of course. With all the spices in the recipe, it left the whole house smelling good. My daughter loved it. Guess who else got converted into cookie monsters? My husband and I. Soon enough he shared it with his business partner. And I found myself whipping up batches and batches of these wholesome cookies.
Oat, black currants and banana cookies (flourless & sugarless):
Yields: 23 cookies
- 1 cup oats
- 1 cup + 2 tbsp oats (grind oats and make a coarse oat flour)
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1 – 2 cups overripe bananas, mashed
- 1/2 cup black currants
- 1 tsp vanilla extract
- 3 tbsp oil
- Mix dry, mix wet, add wet to dry. Drop by the teaspoonful onto parchment paper or greased baking sheet.
- Bake 13-16 min at 175 C.