Red Castle UK Child Home

OATMEAL COOKIES

OATMEAL COOKIES
Jodi Harris

OATMEAL COOKIES – My Little Food Critic

SUITABLE FROM 10 MONTHS. Omit the honey if making for babies under 12 months.

PREPARE 10 MINS / DEHYDRATE 10 HOURS AT 45°C

8-10 COOKIES

These cookies are packed with goodness and flavour. The bananas and cinnamon add natural sweetness and the coconut adds a delicious tropical flavour. They are great for snacking on the go or even make a delicious breakfast.

INGREDIENTS

2 cups/180g rolled oats

2 bananas, medium/large sized, ripe

1/3 cup/80g desiccated coconut

1 tbsp milled flaxseed

2 tbsp coconut oil, at room temperature

1 tbsp honey (optional, omit if making for babies under 12 months)

1 tsp vanilla

1 tsp cinnamon

INSTRUCTIONS

Add all the ingredients to the Babycook® Neo (or a blender) and pulse until combined.

Line 2 mesh dehydrator trays with a non-stick sheet or parchment paper.

Scoop about a tbsp of the mixture and roll into a ball with your hands and then flatten into a cookie shape.

Place the cookies onto the trays.

Dehydrate for 10 hours at 45°C.

Once dehydrated remove from the parchment paper and store in an airtight container in the fridge for up to 5 days.

NUTRIFACTS

Oats – slow release carbs

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