CHOC-NANA AND SESAME BISCUITS
11 August 2015
Each year there’s a day I call ‘winter breaking point’. It’s when the people in town just can’t take it anymore. The brave faces and weather small talk are no longer and most don’t even bother to look up. It comes after a couple of semi sunny days, which fills everyone with hope for spring, only to be thrown back into the greyness.
This breaking point is when I try and snap out of comfort eating. It is hard. Especially when you feel like you’re facing eternal darkness. But my current carb intake isn’t sustainable.
I start looking for healthier options to biscuits, cakes and straight up creamed butter and sugar.
You can have these biscuits with or without choc chips. I like them with, let’s not go overboard with the health kick thing.
CHOC-NANA AND SESAME BISCUITS
WHAT YOU NEED
- 2 bananas
- 1 cup pitted dates
- 1 cup shredded coconut
- 1 cup dark chocolate chips
- ½ cup sesame seeds
WHAT YOU NEED TO DO
- Preheat oven to 150˚C / 300˚F / Gas Mark 2.
- Put all the ingredients in a food processor and whiz up until smooth.
- Scoop a tablespoon full of the mix on to a lined baking tray and squash down to look like a biscuit.
- Repeat until you have used all the mix up.
- Pop in the oven for 45–50 minutes or until golden brown and dry to touch.
Words and recipe by Kate Berry.
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