These soft, cakey cookies are based on a recipe from my friend Rachel de Thample, who creates amazing gut-healthy ferments and whole food goodies. I love these particular treats, not only because they are delicious, satisfying, easy and full of good things, but because they are a brilliant way to use over-ripe bananas, as well as any end-of-the-packet bits and bobs from my nut, seed and dried fruit stash. The cookies also freeze well and can be popped into lunchboxes straight from the freezer.
By Hugh Fearnley-Whittingstall
Makes 15, or 24 ‘bite-sized’ cookies
Suitable for Vegans
Prep time 10 minutes
Cook time 15 minutes
- 125g dark rye flour
- 150g porridge oats
- ½ tsp baking powder
- 1tsp ground mixed spice
- 75g brown sugar
- 2tsp ground flaxseed
- 100g raisins or chopped dried apricots
- 100g roughly chopped nuts or mixed seeds
- 2 ripe medium bananas, mashed
- 100g extra virgin olive oil, or coconut oil (melted)
Preheat the oven to 180°C, fan 160°C or gas 4. Line 2 baking sheets with baking paper.
Put the flour, oats, baking powder, spice, sugar and ground flaxseed into a large bowl and mix thoroughly. Add the dried fruit and nuts or seeds and mix well again, separating any of the fruit if it’s sticking together. Add the mashed bananas and the oil and mix again, really well.
Put tablespoonfuls of the mixture (dessertspoonfuls for bite-sized cookies) onto the prepared baking sheets, shaping them roughly into thick, round cookies. Bake for 12-15 minutes, until golden and starting to brown on the bases.
Leave to cool a little and then transfer to a rack to cool completely. Store in an airtight tin for up to 5 days, or for a few months in the freezer.
This flexible recipe is a great way to clear out the storecupboard! You can replace all or some of the rye flour with plain wholewheat flour or wholegrain spelt flour. The oats can be regular or jumbo, or you can use medium oatmeal. Any seeds or chopped nuts work well, and likewise any dried fruit. And if you fancy a touch of luxury, add chopped dark chocolate, or cacao nibs to the mix.
Recipe from Eat Better Forever, 7 Ways To Transform Your Diet by Hugh Fearnley-Whittingstall
Author: Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.
His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year.
Hugh’s additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, the Observer and the Guild of Food Writers. Hugh lives in Devon with his family.