These biscuits are packed with fibre from fruit, vegetables, and wholemeal flour, perfect for baking with kids.
1/3 cup pitted dates, chopped
¼ tsp baking soda
¼ cup boiling water
1 cup rolled oats
¾ cup wholemeal flour
1 ½ tsp baking powder
1 ½ tsp cinnamon
2 tbsp olive oil
1 egg
1 tsp vanilla extract
3 tbsp brown sugar
2 medium carrots, grated
1 medium banana, mashed
25g slivered almonds
In a small bowl add dates, water and baking soda and let sit for 5 minutes to soften dates.
In a medium bowl mix oats, flour, baking powder and cinnamon together.
In a separate bowl mash banana, add oil, egg, vanilla, brown sugar and whisk together.
Pour wet ingredients into dry, stirring until combined.
Once combined fold in carrots, dates including liquid and almonds.
Cover bowl and place mixture in the fridge for 30 minutes.
Preheat oven to 160˚C. Line two baking trays with baking paper.
Remove mixture from fridge and roll 16 balls out of the dough, placing them on the baking trays, using a fork gently press to flatten.
Bake for 10-15 minutes or until golden brown.
Serving Suggestion: Banana could be swapped for other fruit you may have on hand such as ½ cup of cooked apple or pear.
Brown sugar could be swapped for 2 tablespoons of pure maple syrup.
Storage: Left over biscuits can be stored in an airtight container in the fridge for up to 3 days or frozen for 2-3 months
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, mash the banana, have a go at rolling the dough into balls and flattening them with a fork.
When preparing this recipe:
| Serving size: 68g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | ||
| Fat (g) | ||
| Saturated fat (g) |
Healthy Eating
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