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Banana Cardamom & Coconut Biscuits

Guest Chef Recipe

Banana Cardamom & Coconut Biscuits
Courtesy of CNM Vegan Natural Chef Diploma
gluten free
wheat free
low fat low sugar, diabetic friendly
freezable
1 spoon difficulty rating

20

Serves: 24

Banana Cardamom & Coconut Biscuits

These delicious vegan biscuits are high in fibre from the oats and flour, rich in potassium from the bananas and bolstered by heart-healthy omega 3s from the chia seeds. A stunning, energy-packed mid-morning or afternoon treat.

Recipe created by Rachel de Thample, director of the Vegan Natural Chef Diploma course. 

Ingredients: 

  • 125g dark rye flour 
  • 150g jumbo porridge oats 
  • ½ tsp bicarbonate of soda
  • ¼ tsp sea salt 
  • 1 tsp ground cinnamon
  • Ground seeds from 6 cardamom pods 
  • A generous grating of nutmeg
  • 100g coconut sugar
  • 2 ripe bananas, mashed
  • 2 tsp chia seeds
  • 100ml olive, hemp or coconut oil, or a mix
  • 100g finely chopped pitted dates
  • 100g desiccated coconut 

Method: 

  1. Preheat your oven to 180ºC/350ºF/Gas Mark 4. 
  2. Mix all of the ingredients together really well in a large mixing bowl – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it! 
  3. Scoop it up by heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray. 
  4. Gently press each cookie flat (about 1cm or slightly less) thick – tidy up the edges a little, if needed. Finish with an added sprinkling of nuts, seeds or coconut on top, if you like. 
  5. Bake in the centre of the oven for about 12 minutes, or until nicely coloured. They’ll be a little soft when fresh from the oven but will firm up on cooling. 
  6. They’ll keep in an airtight container for up to a week. You can freeze the batter if you don’t want to make the full batch – if you freeze the batter in a log shape you can just cut and bake from frozen – just add 2-3 minutes to the cooking time.

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