Quinoa and Mincemeat Cookies

Method

1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a large tray with parchment or a silicon mat
2. Peel the bananas, break into chunks into a large bowl and using a fork or potato mash squash until well mashed. It doesn't matter if there are few lumps though!
3. Stir in the peanut butter until well mixed
4. Add the mincemeat, quinoa flakes and oats / naked barley flakes and stir well until everything is thoroughly combined
5. Using damp hands scoop out golf ball sized lumps of mixture and roughly shape into cookies before putting onto your tray, flattening if necessary. They don't spread much so you can put them reasonably close together on the tray
6. Bake for 25 minutes until lightly golden
7. Leave on the tray for 10 minutes before transferring to a wire rack to cool completely
8. Once cooled, store in an airtight container for a few days, if they last that long 😉