Did I ever tell you about the time... Symon and I went to Israel?
Honestly, I can't believe we were there just over 3 months ago! It feels like a strange dream when I look back at the photos.
Just for fun, here are a few random photos that you probably haven't seen (out of the 800 or so that I took). If you want to read about our journey, go here.
As I look back at some of the photos I remember the amazing friends we made, the places we visited, the smells and sounds, the sad moments, the tiring moments, the heat, the giant ants, the moments where I started to feel slightly nervous (like when we entered the West Bank!), the times where I missed out 4 children so much, and our beautiful home land.
What an experience!
I love it when my kids enjoy eating things that I know are secretly really good for them... and these biscuits are just that!
The extra bonus with these biscuits is that they are gluten free, dairy free, super quick to make, great for using up those brown bananas that no one wants to eat, and also really fun to mix and match ingredients to suit your taste (or what's left in your pantry).
I can see these being a regular visitor to our house (not that they last very long when they do come).
If you look hard at my photos, you may notice that I didn't actually use dates or walnuts when following this recipe - but that's the great thing about it, as long as you stick to the measurements, anything goes! You could try substituting the dates for cranberries, the walnuts for sliced almonds or coconut etc.
Enjoy!
Ingredients
½ cup dates, chopped (or could use cranberries, raisins etc)
⅔ cup (75g) walnuts, chopped (or other nuts, seeds, dried fruit)
3 medium bananas
1¾ cups (175g) rolled oats
125 mls olive oil
1 tsp vanilla essence
Mix all ingredients together in a bowl.
Put Tbsp lots on baking sheet.
Bake 200°C for 20 minutes, until golden.
Makes 18-20.
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