Healthy

Ok so usually I post cake recipes and desserts on here but I am not much of a sweet eater unless it is a piece of Chocolate. But I am in love with this recipe and this website and this Chef. Teresa Cutter AKA The Healthy Chef. http://www.thehealthychef.com/
Here is a recipe of hers that I have made over and over the last couple of months a great on the go breakfast. Or just a snack. Hastings Loves them and so do I and they are very healthy and easy to make. I use half apple and half banana, I have used Hazelnut flour and I have tried Almond meal as well but desiccated coconut makes these more kid friendly and cheaper to make. I also make them into Muesli bar shapes and little muesli bar shapes for the little one. Enjoy

Apple + Cinnamon Breakfast Cookie

180 g (6   1/4 oz / 1 full cup ) smashed ripe banana or apple puree (unsweetened)
1/2 teaspoon ground cinnamon
200 g (2 cups / 7 oz) rolled oats or barley + a little extra for decorating
50 g (1/2 cup / 2 oz) ground hazelnuts ( or if you want to make this nut free – use desiccated coconut)
50 g (2 oz)  rasins
50 g (2 oz) dried chopped apple
2 tablespoons honey
1 teaspoon vanilla bean paste or extract.
60 ml (2  fl oz /1/4 cup ) macadamia nut, almond or light flavoured olive oil

Preheat your oven to 160 C. 320 F – fan forced.
Combine smashed banana or apple puree, vanilla with the cinnamon, oil and honey.
Add oats, hazelnuts, rasins and dried apple.
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 cookies and roll them in some oats for decoration.  I like to use a small ice cream scoop for this, but you can also use a tablespoon or your hands.
Flatten slightly.
Bake for 30 – 35 minutes or until golden.
Cool and enjoy.
Makes 12 cookies
Will keep for 5 days wrapped in a sealed container.