Author, chef and writer Rachel de Thample has shared a recipe for banana, cardamon and coconut breakfast cookies, using our Fruity Porridge Mix No.3. Utterly delicious, each cookie is both sweet and subtly spicy and packed with goodness. While we love them for breakfast, don’t just save them for the morning, they’re also delicious mid-afternoon with a cup of traditional afternoon tea.

“This is a banana, cardamom & coconut twist to one of the most popular recipes I ever wrote for Abel and Cole. The original has freshly grated carrots in place of the bananas and as you can see, the rest is a canvas for you to apply your own edible paints. My son and I have just scoffed four cookies each and reckon they’d be delicious sandwiched with cashew or peanut butter.”

Ingredients

Makes approx 24

125g wholegrain flour (I used Shipton Mill dark rye)

150g Freestone’s Fruity Porridge Mix No. 3

½ tsp bicarbonate of soda

¼ tsp sea salt (I used smoked salt)

1 tsp ground cinnamon

Ground seeds from 6 cardamom pods (or 2 drops of cardamom essential oil, food grade)

A generous grating of nutmeg

100g brown sugar (I used coconut sugar)

2 ripe bananas, mashed

2 tsp chia seeds

100g olive or coconut oil (I used 50/50 olive and hemp oil, as that’s what I had)

100g finely chopped dried fruit (I used pitted dates)

100g nuts (I used freshly ground coconut leftover from making homemade coconut milk)

Method

Preheat your oven to 180C/Gas 4.

Mix everything together really well – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it!

Scoop up heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray.

Gently press each cookie flat, about 1cm thick – tidy up the edges a little, if needed.

Bake in the centre of the oven for about 12 minutes, or until nicely coloured. They’ll be a little soft when fresh from the oven but will firm upon cooling.

They’ll keep in an airtight container for up to a week. You can freeze the batter if you don’t want to make the full batch – if you freeze the batter in a log shape you can just cut and bake from frozen – just add 2-3 minutes to the cooking time.