Tuesday, 15 July 2014
2 very ripe bananas
2dl dark sugar of your choice (for example coconut- or muscovado sugar)
1,5- 2dl peanut butter
2 dl rolled oats
4dl spelt flour (or flour of your own preference)
a hint of salt
1 teaspoon baking soda
I've used both store bought peanut butter (organic, with peanuts plus hint of salt only, no extras) for these, and self made*.
Bake in a 225C oven for about 8-12 minutes until the cookies have risen a bit and got a slightly darker colour. Let cool a little while (or a lot) before eating.
I am pretty sure these would work without the baking soda as well - they will most likely turn out a little more compact - so I will try that the next time!
*) You can make your own peanut butter by mixing peanuts in a mixer forever. Either of raw peanuts or roasted; I mini-roasted mine for a few minutes in the oven when I was preheating it for baking at around 200C until they let some oil out. You can mix them when warm but not while they are hot. Mix for a minute or two at the time and take a break in between so that your machine does not over heat. The peanuts will first turn into flour and then slowly start forming a paste after about ten minutes of mixing. Add a little oil -peanut oil if you have, I used coconut oil. No it will not make the peanut butter taste like coconut oil - while mixing and some good salt, perhaps something sweet too if you prefer (I put about a teaspoon of coconut sugar). Or cocoa if you want chocolate peanut butter! Mix for a few minutes more and your butter is done! Store cool in an air tight jar. How much you use of each ingredient is up to you; I pour out peanuts to cover about 3/4 of a regular oven tray and for such an amount I added around 2 tbs of the oil.