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MelbournePack

Banana Muesli Cookies

Two (OK, Maybe Three) Ingredient Banana Muesli Cookies

Running training in Melbourne has definitely become a bit cooler, which has left me looking for any excuse to heat up the house by turning the oven on. I have also been trying to figure out what could classify as both a healthy snack for kids, and something that could fit into a typical runners diet, and keep me warm at the same time… and so I decided to make these ‘Banana Oat Cookies’. I use the word ‘cookies’ loosely, as these are not your typical chocolate chip, sugar and fat laden Australian biscuit.

Instead, they are simple and quick to make, and made of ingredients which would enable you to justify having them for breakfast.

Ingredients:

  • 2-3 Bananas (these need to be REALLY RIPE – almost black)
  • 2 Cups of Muesli (or you can use quick cooking oats – whatever you have and need to use up; depending on the type of muesli you will end up with a different flavoured biscuit)

Method:

  • 1. Preheat the oven to 160 degrees Celcius (325 degrees Farenheit).
  • 2. Spray a baking sheet with non-stick spray, or line it with baking paper.
  • 3. Mash the bananas with a fork, and then add in the muesli or oats (or a combination of the two).
  • 4. Optional extras: I know that a popular food for runners is chocolate, so I added in a bit of white chocolate chips to make them more appealing.
  • 5. Scoop onto the prepared baking tray, and cook them for about 15 minutes. Cool on a wire rack.
  • 6. Best enjoyed after a run, with friends!

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Methods:

  • 2 TABLESPOONS SHREDDED COCONUT
  • 2 TABLESPOONS SHELLED PISTACHIO NUTS
  • 2 TABLEPSPOONS WALNUTS
  • 2 TABLESPOONS ALMONDS
  • 2 TABLESPOONS PUMPKIN SEEDS

Directions:

  • Bring 2 tablespoons of aniseed and 2 cups of water to boils and simmer for 5 minutes
  • In a separate bowl, mix flour, cinnamon 1 tablespoon aniseed, caraway and sugar
  • Add to the warm liquid, stirring, over medium heat until it thickens to a custard consistency
  • Pour into serving glasses and refrigerate until set
  • GARNISH: Soak ingredients separately overnight in water, spoon onto custard
  • Makes 6

gently-boil-milk-and-rice

  • 3 TABLESPOONS GROUND ANISEED
  • 5 CUPS WATER
  • 1 CUP RICE FLOUR
  • I TEASPOON CINNAMON
  • 2 TEASPOONS GROUND CARAWAY SEEDS
  • 1 CUP SUGAR

salmon-souffle-25

Introduction

This ‘loaf’ is a great way to get you calcium, and your protein and carbs in post run. Make this ahead, freeze in individual-sized portions, and you have an easy dinner or breakfast!! This could be a regular serve for 6 portions, or 3 serves for someone doing marathon training!

Ingredients:

  • 2 eggs
  • 1 cup rolled oats
  • 1 approximately 400g can of salmon, drained
  • 1 cup grated cheese (whatever kind you prefer - it can be full or low fat)
  • 1/4 cup onion
  • 1 stalk celery, chopped
  • 1 large carrot, grated
  • 2 Tbsp lemon juice

Method:

  • 1. Preheat oven to 160 degrees Celcius.
  • 2. In large bowl, beat eggs.
  • 3. Stir in rolled oats, salmon, cheese, onion, celery, carrot and lemon juice until well combined.
  • 4. Turn salmon mixture into a lightly greased and/or lined 2 L loaf pan.
  • 5. Bake for about 35 minutes, and allow to stand 5 minutes before serving.

date-raisin-loaf

Introduction

This is a recipe from back in the nineties when low- fat everything was popular. This loaf still tastes great and is a good option for those who want or need to Carbo-load, or want a pre-run snack that sits easily in your stomach.

Ingredients:

  • 1 cup chopped dates
  • 1/2 cup boiling water
  • 1/2 cup orange juice
  • 1/3 cup honey
  • 1 egg
  • 2 and 1/4 cups of self - raising flour
  • 1/4 cup sugar (optional - you can use less or leave it out)

Method:

  • 1. Preheat oven to 160 degrees C.
  • 2. In a small bowl, combine dates and boiling water. Let cool.
  • 3. Add orange juice, honey and egg to the date mixture.
  • 4. Combine all the dry ingredients in a separate, larger bowl.
  • 5. Add the liquid date mixture to the dry ingredients, stirring just until moistened.
  • 6. Bake for 55-60 minutes.