Raspberry, almond & oat cookies
Heat the oven to 200C/180C fan/ gas 6 and line two baking trays with baking parchment. Mix 2 ripe bananas, peeled and mashed with 150g porridge oats, 2 tbsp ground almonds and 1/2 tsp ground cinnamon to make a sticky dough. Gently stir through 100g frozen raspberries trying not to break them up too much. Scoop up tablespoons of the mixture and roll into balls with your hands, then place on a baking tray and flatten with your palm. Bake for 15 mins until golden and firm around the edges. Allow to cool. Makes 12.
Tropical smoothie
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