Vegan and gluten free
It’s my last day in the office today before the little ones are off for the Easter break so I thought I’d prepare some gorgeous healthy bakes for them for when they get home from school (I very much doubt they’ll last into next week!)
It’s been a day of planning – which is really the only way to run a business full time whilst also being a stay at home/work from home mum! I’m incredibly lucky to be able to set my own hours, even if they are occasionally nocturnal and don’t follow the standard 9-5 (but I hear that’s overrated though, right?!)
There will be some beautiful bakes being made, this time with three little helpers along with the usual shoots booked. Spring is in the air and everyone is feeling brighter, especially with the clock change and the lighter evenings.
These light little snacks are perfect for bringing along to picnics or on days out. Alternatively warm them up for breakfast and dollop some coconut yoghurt and fresh berries on top for a truly scrumptious start to the day.
The best thing is you can literally substitute the ingredients for anything you have in the cupboard!
Light and healthy granola cookies with dried fruit and gluten free oats
- 2 medium over ripe bananas
- 150g oats
- 50g seed mix (these can be bought from many supermarkets pre mixed)
- 2 tbsp maple syrup
- 85g dried fruit (I used a mix of raisins, cranberries and apricots)
- 1 tsp cinnamon
- 1 tsp nutmeg
Mash the bananas with a fork
Add the remaining ingredients and mix until fully combined
Create balls of the mix and place on a lined baking tray, pressing down to form a round cookie shape
Bake at 160 degrees C (fan) for 15 minutes
Leave to cool on a wire rack
Another delicious alternative would be to use cacao nibs or vegan chocolate chips instead of fruit if you fancy a treat