Banana Cookies

Watch out! These are highly addictive!

Donna Hay really does know her way around a kitchen doesn’t she? This simple and super healthy snack is perfect for on the go, the kids, or something sweet with a cuppa after dinner. Need to swap out the nuts? Cool. You could use coconut flour instead, just remember you will need a little more moister and a little less flour. The ratios are about 1 cup almond meal to 1/4 cup coconut flour.


1 cup mashed banana (about 3)

2 cups almond meal

1/3 cup maple syrup

1 1/2 tsp cinnamon

1/4 cup demerara sugar


Preheat oven to 160 degrees.

Mix banana, almond meal, maple syrup and 1/2 tsp cinnamon in a bowl.

Place the sugar and remaining cinnamon in a separate bowl.

Roll tablespoons of the banana mixture into balls, flatten slightly and gently toss in the sugar mixture to coat.

Place on baking trays lined with non stick paper and make 35- 40 mins.

Allow to cool


EAT!!! And try and stop at one  LOL

Roasted eggplant with date syrup

This is a must try. Perfect as a meal, or a side and suits the vegetarians in the room. The perfect combo of the sweet with the savoury goes like two peas in a pod. it’s super easy. You could chuck it in the oven when you get home from work then get the kids ready and bam! Healthy dinner done. It would go perfect with chicken or salmon. Looking for less dishes at the end of a long day? Throw the salmon in about 10 min before the eggplant is ready on the same cooking tray.

1 large eggplant

1 tbsp olive oil

1 tbsp date syrup

1/2 tsp salt

1/2 tsp pepper

2 tbsp tahini

2 tbsp pomegranate arils

1/8 cup roughly chopped mint leaves

1/4 cup parsley chopped

2 tsp zaatar (or dukkah)

Preheat oven to 190 degrees. Slice eggplant in half and score. Later in olive oil then rub in with salt and pepper. Drizzle the date syrup and rub in again.

Roast for about 40 min.

Then drizzle both with tahini and scatter the pomegranate over the top. Along with the parsley and mint. Sprinkle the zaatar and wayla!! Eat!