By Shirley Webber and Erin Dwyer (Research Dietitians)
- 1 medium banana (~200g)
- ½ cup hazelnuts, chopped
- 30g dates, diced (2)
- 30g dried cranberries
- ¼ cup sunflower seeds
- 2 Tbsp peanut butter
- 40g desiccated coconut
- 12g chia seeds (1 Tbsp)
- 40g rolled oats
- 1 tsp vanilla essence
- Preheat the oven to 180℃ (356℉) or if fan forced dial it back a bit to 160℃ (320℉).
- In a mixing bowl add all ingredients together and mix well ensuring the banana is well mashed in with the other ingredients.
- Line a baking tray with baking paper and spoon 12 round balls of the biscuit mixture on the pan. With the back of the spoon lightly press down on the round biscuit mixture for the biscuit shape.
- Bake in the oven for 12 minutes or until golden and brown.
- Let the biscuits cool for 10 minutes after baking before serving or storing. Enjoy!
- Biscuits can be stored for a couple of days in a plastic zip lock packet. For any longer than two days we recommend storing the biscuits in a biscuit tin lined with baking paper.
- Blitz the oats once to break them for a better consistency.
- Play around with different low FODMAP nuts and seeds for more variety.
- Linseeds have been shown to assist in managing IBS-C (constipation predominant) symptoms and can be used as an alternative to sunflower seeds.
Nutrition Information/serve: (1 serve = 1 biscuit, maximum 2 biscuits per sitting to remain low in FODMAPs)
- Saturated fat