These oat, banana and cinnamon cookies have a higher GI than some of my other cookie recipes but the large, gluten-free oats release energy slowly and, with the protein in the nut butter and the banana, these are a great energy boost for children.
2 ripe bananas
150g large gluten-free oats
50g brown or white Xylitol
100g cashew butter
1 tsp ground cinnamon
1. Preheat the oven to 180C/gas 4. Line a baking sheet with baking paper.
2. Mash the banana and then mix all the ingredients together. Take a dessert spoonful of the mix and roll into a ball. Press down into the palm of your hand and place on the baking sheet. Repeat until all the mix is used up. Cook for about 15-20 minutes until golden brown and serve.
PET SAFETY NOTE Xylitol is toxic to dogs. Don’t feed your pet anything containing Xylitol – if this is a concern for you can use an erythritol-based sweetener instead.
SOPHIE ON SWEETENERS Xylitol is my sweetener of choice; it’s easy to use and I buy it in bulk online. I also like and often use erythritol, and I generally keep a small bottle of liquid stevia on hand as it is especially useful for sweetening drinks and smoothies. I explore sweeteners in more detail in the book. Among the many brands out there are Total Sweet (Xylitol), Truvia (Xylitol with stevia) or Natvia (erythritol with stevia) and Sukrin (erythritol with stevia). I really like using Swerve, which is erythritol-based. It’s more common in the US, and a bit pricier, but can be found on Amazon.
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Baking Without Sugar by Sophie Michell will be published by White Owl, an imprint of Pen & Sword, on Thursday, price £25. To order a copy for £18.75 (a 25 per cent discount) until 10 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.