Name: Date and seed breakfast cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Ingredients: 1 large ripe banana, mashed (1/2 cup); 2 large eggs; 257.50 gm milk, or So Good™ Soy or Almond Milk; 56.88 gm light flavoured olive oil; 4 Weet-Bix™ wheat biscuits, finely crushed; 187.50 gm wholemeal self-raising flour; 2.50 gm ground cinnamon; 1.20 gm salt; 250.00 ml pitted dates, chopped (180g, 12 medjool dates); 125.00 ml sunflower seeds

Step 1

Preheat oven to 180°C (350°F). Line two trays with baking paper.

Step 2

In a large bowl whisk banana, eggs, milk and oil. Add crushed Weet-Bix wheat biscuits and stir well to moisten.

Step 3

Add flour, cinnamon, salt, dates, and seeds, and fold through.

Step 4

Scoop heaped tablespoons of batter onto prepared tray and bake for 10 - 12 minutes, or until the tops of the cookies are golden and firm.

Step 5

Cool on pan for 2 minutes, then move to a rack and cool completely.

Date and seed breakfast cookies

24

10m

10m

These grab-and-go muffin-like cookies are full of goodness – any time of day. A natural source of protein & fibre.

10 Ingredients

5 Method Steps

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Step 5

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