Two ingredients that’s all you need! These are my favourite as they are so efortless and easy to make. My son loved them when he was 12 months old and he still loves them now and I’m pretty sure they’ll be high on our fav list for a little while. Cookies are light and puffed thanks to amaranth popping. They are sweet and chewy which makes them perfect for teethless bambinos. If you add more popping they’ll be crunchy so everyone can make their version.
Amaranth is commonly used in Peru or Mexico where it’s added into porridge, made savoury or sweet. It’s rich in iron, calcium, protein, magnesium, phosphorus, potassium, and vitamin C which is quite unusual for the grain. It’s naturally gluten-free and rich in healthy fatty acids.
What age? 6 months and up.
Ingredients for 15 cookies:
- 2 medium ripe bananas
- 1,5 – 2 cup amaranth popping
Carob powder if you’d like a chocolate version.
- Preheat the oven to 180C.
- Blend bananas and mix in amaranth with a spoon. (The recipe makes chewy cookies but if you want them crunchy add some more amaranth – keep adding it gradually and stop when it will be difficult to stir it in with the moist “dough”. You can either scoop or form little balls).
- Scoop the mixture onto baking pan lined with greased parchment paper.
- Bake for 15-20 minutes.