Maria's filling cookies

Ingredients for 1 servings:

• 2 bananas
• 200 g sugar
• 300 g flour
• 2 tsp, leveled baking powder
• 200 g oat flakes or spelt flakes (or mixed)
• 200 g sunflower seeds, crushed
• 200 g raisins or dried cranberries (or mixed)
• 160 g hazelnuts, chopped or alternatively almonds
• 100 g flaxseed
• 100 g almonds, chopped
• 2 eggs
• 250 g margarine

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

muesli bars

Cut the bananas into pieces. Add the other ingredients and knead everything thoroughly until the banana pieces turn into a puree and are evenly distributed in the batter. Let the batter rest for about 10-15 minutes. Meanwhile, line a baking tray with baking paper and preheat the oven to 160°C fan/convection oven. Knead the dough again briefly and then spread it evenly on the baking tray. Smooth the surface as evenly as possible (higher surfaces will brown/black more quickly) and bake in the hot oven for about 20-25 minutes. Then let it cool thoroughly on a rack. Be careful when transferring it to a rack, as the giant biscuit breaks easily while it’s warm. Once cooled, cut into pieces using a sharp knife with a smooth (!) blade. The size of the pieces can vary, but the size of half a muesli bar has proven successful. Notes: Individual ingredients can be swapped for similar ingredients, e.g., hazelnuts for almonds. These filling cookies are half a muesli bar recipe and half a simple cookie recipe. They’re ideal for a quick or heavy snack on the go, providing both quick energy from the fructose and sustained energy from whole grain flakes, seeds, and nuts.