banana bread flavour without the guilt. gluten free, dairy free, refined sugar free banana biscuits that are packed full of protein.
I had never tasted a dried banana chip until a few years ago when I made Heston Blumenthal’s Banana and Bacon Cookies. Their sweet flavour and crunchy texture lead me to think of other ways to include them when baking. Recently I have enjoyed making a variety of protein balls. They are great as a breakfast on the run or a sweet afternoon treat so that was what I originally planned to do here. However, somewhere along the line I decided to mix things up and make them into biscuits. No secrets here – just a simple push of a fork onto the balls.
- 200g medjool dates, pitted. If using regular dates add an extra 50g of dates and 10g of almond milk.
- 100g almonds
- 100g banana chips
- 20g almond milk
- Place all ingredients into a food processor, high power blender or Thermomix and mix until a paste forms that is almost smooth with crunchy almonds and banana chips still visible. (Thermomix 30 seconds, speed 8).
- Using your hands, form the fixture into balls and then use a fork to flatten into biscuits.
- Refrigerate for 3 hours, preferably overnight.
You can find our recipe for Choc Mint Protein Balls here.