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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