Sten Kuth
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choreographer | director | stage coach | dance judge | dance educator | author | pilates & mindbody expert | holistic health & lifestyle coach
Almond Butter, Banana, Oat Cookies
Even if you sometimes don’t see it at first glance, I have been dealing intensively with wholesome, vegetarian and vegan nutrition for several years and have been doing further training to become a vegetarian and vegan nutritionist for some time.
Anyone who has known me for a long time knows that I gained a lot of weight years ago due to an illness and have since lost almost 90 kilos. I’m still not slim, but I was able to stabilize my health values through my diet alone.
Since I am always asked for simple and wholesome recipes, I thought I would publish some of the recipes that could be interesting for dancers here on the blog in the future.
Today we start with a very simple recipe for slightly healthier, wholesome and vegan oat almond banana biscuits, which I have often baked for my students at workshops or competitions as a small energy snack.
This quick, vegan and wholesome cookie recipe comes with just three ingredients in the basic version and contains no added sugar or any artificial sweeteners. The biscuits are a healthy, not so sweet snack that I also like to bake for my students for workshops or competitions.
Almond Butter, Banana & Oat Cookies
Course: SnacksCuisine: Vegan, bakingDifficulty: Easy10
minutes20
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minutesThis quick, vegan and wholesome cookie recipe comes with just three ingredients in the basic version and contains no added sugar or any artificial sweeteners. The biscuits are a healthy, not so sweet snack that I also like to bake for my students for workshops or competitions.
Ingredients
2 cups chopped Oats
2 very ripe bananas
0,5 cups Almond Butter
Anweisungen
- Finely mash the bananas
- Add the almond butter and rolled oats and mix everything together using a hand mixer with a dough hook or a wooden spoon. Depending on how runny your almond butter or almond butter is, add a little more oatmeal until you get a malleable mass
- Preheat the oven to 180° and prepare a baking tray with baking paper. Using an ice cream scoop or two spoons, scoop the mixture into balls on the baking sheet, then press balls into cookie shapes. How big you’ll make the cookies is up to you.
- Bake the biscuits in the oven at 180° for about 20 minutes. Depending on the oven, it may be a little shorter or longer. Watch the biscuits carefully so that they don’t get too dark but aren’t too soft either.
- Let the cookies cool. They will firm up a bit as they cool.
Additional notes
- This basic recipe can be modified at will, so you can add chopped dates, grated apples or raisins. You can also season with Christmas spices such as cinnamon or vanilla. Or you can make them chocolatier with unsweetened cocoa powder or add grated coconut (or both).
- By the way, a very healthy alternative is to work with Corob. This is the fruit of the Johannes bread tree, which is now available in the form of powder and syrup in almost every health food store, in Spain they call it algorobba, It tastes slightly like chocolate minimally sweet without sugar.
- You can also make the almond butter yourself. For this you need about 800 g of almonds, which you dry-roast without fat in a pan over low heat while stirring constantly. This will create small brown dots on the almonds. You will hear a slight popping, similar to popcorn. This is the sign that the almonds are ready. Then put the roasted almonds in a blender and blend them for at least 10 minutes, you will probably have to scrape the mass back down from the edge more often. If the almonds aren’t the right consistency after 10 minutes, continue blending until the oil releases from the almonds and you’ve got the buttery consistency you want. You can store the finished almond butter in a sterilized glass in a dark place.