John Myers
Ingredients for 1 servings:
- 130 g wholemeal spelt flour
- 1 cup millet, approximately the same volume as the flour
- 1 large banana(s), ripe
- 2 tbsp refined rapeseed oil
- 4 tbsp water
- possibly cinnamon
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
for babies and toddlers, approx. 15 biscuits
Mix the flour and millet well. If you want cinnamon, add it to the dry ingredients at the beginning. Mash the banana into a pulp and add it to the flour and millet mixture. Then add the oil and initially 4 tablespoons of water. Using a wooden spoon, knead the mixture into a sticky dough. Add more water if necessary. The dough should now be easy to form into about 15 small balls. Flatten the balls into discs (approx. 3-4 mm high) on a baking sheet lined with baking paper. If you want to go to the trouble, you can also roll out the dough on a well-floured work surface, then cut out any shapes you like. Then place the cookies in an oven preheated to 200°C (fan-assisted) for about 10 minutes. The cookies should not develop any brown spots and will barely change their original color in the oven. Once cooled, the cookies have a slightly rubbery consistency due to the banana, they hardly crumble and, above all, taste mainly of banana.
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