A hot cuppa tea and biscuits is all I’ve been craving during Auckland’s cold rainy nights. I love coconut, seeds and peanut butter so this beauty happened.
Sunflower seeds contain healthy fats, calcium, vitamin B6 (great for immunity) and vitamin E (great nutrient for antioxidant activity, important role in eye function). This recipe also contain other healthy fats like coconut and peanut butter which helps with satiety.
Coconut Sunflower Seed BiscuitsPrint This
- 1 ripe banana
- 3 heaped tbs peanut butter*
- 1 egg
- 2 tbs coconut flour
- 1 tbs sunflower seeds (+ extra for toppings)
- 1 tbs desiccated coconut (+ extra for toppings)
- 1 tsp baking powder
- Pinch of salt
- 2 tbs sweetener of choice (e.g. Natvia) optional
- Preheat oven to 180 degrees, line baking tray with baking paper.
- In a bowl, mash banana. Add in egg and peanut butter, mix until combined.
- Add in remaining dry ingredients and mix until combined.
- Roll into balls and evenly spread on baking tray. Use a wet fork to flatten the biscuits.
- Top with extra desiccated coconut and sunflower seeds.
- Bake for 15 minutes or unit golden.
- Enjoy (can be stored in air tight container for 2-3 days).
*Make sure you choose a good quality peanut butter, the ingredients should only be peanuts and salt. I used Pic’s Peanut Butter. If you have a nut allergy, substitute with sunflower seed butter or pumpkin seed butter.
Approximate macros per biscuit – Cals: 62cal; Fats 3.8g; Protein 2.2g; Carbs 4.3g
Dairy free, Gluten free