Recipe Vortex

1 ripe & spotty banana

1 1/2 cups (150 g) gluten-free rolled oats, divided

2 tablespoons unsweetened applesauce

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/3 cup (35 g) chopped walnuts (or another nut/seed)

1 tablespoon maple syrup, for added sweetness (Optional – if bananas are not sweet enough)

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into “chunks” in a medium bowl. Mash the banana with a fork until it forms a paste.

Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.

Use around 3 tablespoons of batter to form 6 even “cookies”, then use damp hands to press each cookie onto the tray – they will not spread out in the oven, so shape them how you’d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.

Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!