Banana raisin cakey cookies

I just can't look at another Instagram pic of banana bread. I also can't seem to stop myself from bypassing the biscuit tin at least once an hour. I also don't have any eggs or flour right now. So, when I found this recipe from the Daisy @the_hardihood it ticked all the boxes. No refined sugar and some excellent brain-healthy ingredients - and perfect for making with kids too, which I know a lot of our tribe are juggling right now, along with work. 👏👏👏👏👏👏

Why is it good for my brain?

Oats contain tryptophan, which creates serotonin - this helps to lift your mood, improve memory function and can also help you to sleep. Cinnamon is a powerful antioxidant, and nuts are one of dietitian Sophie Medlin's Top 5 Foods for Long Term Brain Health as they are an important source of vitamin E , magnesium, zinc , and selenium .

Banana raisin ‘cakey cookies’ as my son named them. We’ve made so many banana breads, we were looking for something else to try with our over-ripe bananas - et voila! These are perfect to make with kids as the pre-baked mixture is edible, and they’re so easy to make!

Ingredients:

• 2 cups oats

• 2 large ripe or over-ripe bananas (mashed)

• 1/2 cup nut butter (we used almond)

• 1/4 cup raisins

• 3 tbsp maple syrup

• 1 tsp vanilla powder or extract

• 3/4 tsp cinnamon

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

Method:

1. Place all dry ingredients into a mixing bowl and stir to combine.

2. Add in the mashed banana, maple syrup, nut butter, and vanilla extract.

3. Make sure it’s all combined well, then portion into 12 cookie shapes on a lined baking tray.

4. Press down, these won’t spread.

5. Bake at 175º for 15 minutes.

6. Cool on a wire rack before eating.

If you’re making these for smaller babies you can omit the maple syrup and add 3 tbsp coconut oil instead, or add 2 tbsp more maple syrup if you like your cookies a little sweeter.

Still hungry? Find out Dr Megan Rossi's (The Gut Health Doctor) food choices for a healthier brain here.

Or for something sweet, try this raw chocolate recipe.

About the author:

Laura Sugden