Ingredients
- 130 g almonds, plus extra to decorate
- 100 g desiccated coconut
- 50 g rolled oats
- 50 g flour (brown rice, corn)
- 2 bananas, riped
- 40 g xylitol/stevia/monk fruit
- ½ tsp cinnamon powder
- pinch of salt (sea/Himalayan/rock)
Preheat oven to 150°C.
Place all ingredients in a food processor and process it until smooth.
Roll heaped teaspoons of mixture into balls and then press gently with a fork to flatten the biscuits slightly. Put an almond on each biscuit pressing down a little bit. Place them on baking trays lined with baking paper and bake for 20 minutes or until golden. Allow them to cool a little before transferring to a wire rack to cool completely.
They will keep up to 2 weeks in an airtight container and freeze very well.
Enjoy!