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Print Recipe

Multi Seed Power Cookies

These are amazing for a nutritious on the go breakfast recipe, as a healthy treat, as a post work out recovery snack and are great for meal planning as they keep for 3-4 days in an airtight container. (gluten, dairy free, vegetarian & vegan friendly)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 9 Muffins

Ingredients

  • 1 Banana
  • 1 ½ Cups Gluten free Oats
  • ¼ Cup Ground flaxseed
  • ½ Cup Pumpkin Seeds
  • 1 Tbsp Chia Seeds
  • ½ Cup Raisins
  • ½ Tsp Baking Powder
  • ¼ Tsp Salt
  • 1 Tsp Cinnamon
  • 3 Tbsp Coconut oil, melted
  • 3 Tbsp Agave syrup or honey
  • 2 Tbsp Ccoconut milk

Instructions

  • Preheat oven to 160°Celcius  
  • Blend half a cup of oats to a floury consistency
  • In a large mixing bowl add your oats and your blended oat flour
  • Add your flaxseed, chia seed, raisins, baking powder, cinnamon and salt
  • Mash your banana with a fork and add to the bowl
  • Add your melted coconut oil, agave syrup/honey, coconut milk and stir well allowing the mixture to bind
  • Line a baking tray(or two small trays) with parchment paper and with lightly coat with a little oil
  • Take a heaped tablespoon of the mixture, firmly bind and shape with your hands and place on the tray (be sure to leave space between each cookie)
  • Bake for 18 minutes(fan assisted) – 20 minutes (non-fan assisted) or until they get a golden brown colour – do keep an eye on them as each oven does vary

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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm

Dublin-Kildare-Tipperary

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