Ingredients (serves approx. 9)
70 g/2½ oz coconut oil
50 ml/3 tbsp maple syrup
65 g/2¼ oz ground almonds
65 g/2¼ oz mixed seeds
125 g/4½ oz gluten-free oats
20 g/½ oz knob of grated ginger root, peeled
1 tsp cinnamon
1 tsp ground ginger
1 tsp freshly grated turmeric or 1 tsp ground turmeric
1 tsp baking powder
1 ripe banana, mashed
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- In a large saucepan heat the coconut oil and stir in the maple syrup. Add the other ingredients and, using a wooden spoon, stir well to incorporate everything.
- Put rounded tablespoons of the mixture onto a non-stick baking sheet and bake for 15 minutes, or until light golden in colour. Allow to cool before lifting from the tray.