Banana, Fig & Tahini Bites with Sesame Seeds
I don’t eat dried fruits often, but when I do figs have got to be my favourite. Not only are they delicious, but also a great source of antioxidants, fibre and calcium. The natural sweetness makes them a perfect ingredient for cookies, especially when combined with ripe bananas. Give these bites a go and I promise you'll be snacking on them for breakfast, lunch, dinner and everything in between. You can also swap tahini for any nut butter.
Servings: 15 bites
Time: 30 minutes
Ingredients
150g oats
2 tbsp flax seeds
1 tbsp sesame seeds
2 tbsp chia seeds
1 tsp cinnamon
2 ripe bananas
125ml plant-based milk
2-3 tbsp runny tahini
2 tbsp coconut oil
3 tbsp maple or agave syrup
5 dried figs, chopped into small chunks
Method
Preheat oven to 180C fan.
Blitz the oats, sesame and flax seeds in a blender to form a flour. Add to a large mixing bowl with the chia seeds and cinnamon and mix well.
Mash the banana and add to a food processor with the milk, tahini, coconut oil and maple syrup. Blend until a smooth mixture is formed.
Add the wet ingredients to the dry ingredients, mix well then fold in most of the dried figs leaving some for the top.
Spoon the sticky mixture into roughly 12 cookies on a lined baking tray, pressing down slightly. Top with the remaining dried figs and a sprinkle of sesame seeds.
Bake in the oven for about 15 minutes or until golden. Leave to cool completely before drizzling with a little more tahini for good measure.
Store in an airtight container in the fridge and enjoy as a grab & go breakfast or afternoon snack.