More than 1 hour
Makes 20
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Ingredients:
Granola:
- 3 cups (375g) rolled oats
- 1½ cups (225g) mixed seeds (flax, pumpkin, sesame and sunflower seeds)
- ½ tsp (3ml) ground cinnamon
- 1 cup (250ml) dried fruit
- ¾ cup (180ml) honey
Cookies:
- 2 cups (500ml) granola (above)
- 1 cup (125g) wholewheat flour
- ⅓ cup (80ml) grated fresh coconut or desiccated coconut
- ½ tsp (3ml) ground cinnamon
- 1 packet (100g) dried fruit of choice (such as sliced Turkish apricots, raisins, sultanas or cranberries)
- 2 (about 180g) ripe bananas, mashed
- ⅓ cup (80ml) honey, warmed
- ¼ cup (60ml) canola oil (or mild-flavoured olive oil)
- 1 tsp (5ml) vanilla essence
Method
- Preheat oven to 180°C and line three baking trays with baking paper.
- For the granola, combine oats, seeds, cinnamon and dried fruit.
- Heat honey and toss through dry ingredients, coating well.
- Divide mixture between two trays and spread.
- Bake for 20-30 minutes, tossing every 10 minutes for even browning.
- Remove from oven and allow to cool completely. (You’ll have 5½ cups.)
- For the cookies, combine granola, flour, coconut, cinnamon and dried fruit.
- Combine banana, honey, oil and vanilla essence.
- Mix into dry ingredients, combining well.
- Shape mixture into 4cm balls, place onto baking tray and flatten to 2cm thick.
- Bake for 20-25 minutes until golden brown.
- Cool completely on a wire rack (they crisp up on the outside once cooled).
- Store in an airtight container for up to 1 month.