ingredients

3 cups oat flakes gluten free (~ 330 g)

1/2 cup of whole rye flour

3/4 cup almonds with skin (~ 100 g) (or almond flour)

1/2 teaspoon ?sodium ?bicarbonate

1 ripe banana medium (~ 110 g)

3 tablespoons coconut oil (~ 30 g), melted

1/2 cup of coconut sugar (~ 80 g) (or anyother unrefined sugar)

2 tablespoons ?golden ?flaxseed ground, thickened in 6 tablespoons water for 15 minutes

seeds 1/2 vanilla stick (or 1/2 teaspoon essence or vanilla extract)

1/2 cup blueberries, fresh or frozen (~ 75 g) (or blackberries)

Preparation:

1. Place the ground flaxseed in a bowl. Add the water, stir to combine and let it thicken while preparing? ?the rest of the recipe (10-15 minutes).
2. Preheat oven to 175 ° C and prepare a baking tray lined with parchment paper. To reserve.
3. Place a cup of oatmeal in the processor or coffee grinder and process into flour. Transfer to a? ?large bowl. To reserve.
4. Place the almonds in a non-stick skillet over medium-low heat. Leave it to bake for 5 minutes, stirring? ?often. Remove from pan and cool. Alternatively, it may be toasted almonds in the oven for? ?10 minutes at 175 ° C, stirring once in the middle
5. Place the toasted almonds, once they cool down, in processor and reduce it to flour. Add to the oat flour.
6. Add the remaining 2 cups of oatmeal and baking soda and stir to combine. To reserve.
7. Place the banana and melted coconut oil in the processor and pulse to reduce to puré.
8. Add the coconut sugar and vanilla and process for 1-2 minutes to form a homogeneous cream. Add? t?he flour mixture and stir well to combine.
9. Add the thickened linseed and re-stir. The dough should be moist and sticky.
10. Incorporate the blueberries in the dough, carefully to avoid crushing them. Form the cookies with two tablespoons of dough each, flatten them with your fingertips on the board and place in the oven for about 15 to? ? 20 minutes.
11. Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool completely before? ?serving. Keep the rest in a closed jar.

This recipe was prepared for the Organic Grocery by pela Joana Silva, from just natural please. here

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