We didn’t make it to the dawn parade this morning (I wasn’t keen on waking a sleeping baby), but it’s something I’m looking forward to experiencing with my little one in a few years’ time. Instead, today we will be doing some baking and hopefully catching some commemorative shows on the TV.
These are my version of an Anzac biscuit, but with banana, hence the name “bananzac.” Get it? Haha, all jokes aside; if you’re looking for a healthy afternoon treat for yourself, or a morning-tea snack idea for your little grub, then look no further.
These have chickpeas (yes, chickpeas!), banana, oats and coconut with the only slightly naughty ingredient being 1 tbsp of golden syrup. But that’s spread across about 20 biscuits, so I don’t feel too bad.
Because of the chickpeas, these will always be a softer, chewy cookie. They’re not going to be a crisp gingernut biscuit, even if you cook them slightly longer than the recommended time. Also, they won’t spread like a chocolate chip cookie normally does, so if you want these to be a bit thinner, then you’ll need to shape them before putting them in the oven. I like mine a little chunky, so that’s what you’ll see in the photos.
These are easy to whip up and will last about a week or so in the fridge or you can freeze them. I hope you like them!
- 1 cup of rolled oats
- 1 cup of desiccated coconut
- 1 can of chickpeas (400gm), drained and rinsed
- 50gm butter
- 1 tbsp golden syrup
- 1 ripe banana
- 1 tsp baking soda
- 3tbsp boiling water
- Preheat the oven to 170c and line a baking tray with baking paper
- Put the chickpeas and banana in a food processor and mix until well combined
- Melt the butter and golden syrup in a saucepan over medium heat until the butter is melted
- Mix the oats and coconut in a bowl, then add the butter and golden syrup and then the chickpeas and banana. Mix well until all ingredients are combined.
- Put baking soda in your boiling water and immediately add to the cookie mixture. Mix well.
- Roll about 1tbsp mixture and place on the baking tray, then squish down with a fork or your hands until you’ve reached desired thickness.
- Bake in the oven for about 16 – 18 minutes until golden on top
- Leave to cool slightly on the tray and then use a spatula to put them on a wire rack to continue to cool