Raspberry and White Chocolate Cookies

Course: sweet treat Prep time: 15 mins

Makes 10 Cook time:

12-14 mins

2 ripe bananas, about 200 g (7 oz)

50 g (1¾ oz) smooth almond butter (runny)

100 g (3½ oz) oats

80 g (2¾ oz) oat flour (oats ground into flour in a blender)

¼ tsp bicarbonate of soda

50 g (1¾ oz) white chocolate chips or chunks 80 g (2¾ oz) raspberries

1 Pre-heat oven to 180 deg. C., 350 deg F., Gas Mark 4. Line a baking tray with parchment paper.

2 Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda. Fold in the chocolate chips and raspberries carefully.

3 Use a large tablespoon scoop to divide the dough into 10 cookies. Roll into balls with your hands (they’ll be sticky!) and place them on to the baking tray. Press down slightly.

4 Bake in the pre-heated oven for 12 to 14 minutes or until golden. Enjoy warm or allow to cool.

1 To make the dressing, add the chopped chilli to a large bowl with the crushed garlic, chopped coriander, lime zest and juice, soy sauce and sesame oil. Put about a fifth of the sauce on the side to use as dressing. Add the prawns to the remaining mixture and let them marinate in the fridge for about 1 hour.

2 Put the prawns on skewers and lightly grill for a few seconds on each side. Once grilled, drizzle some extra dressing on the prawns.

3 Toss the fresh spinach in a large bowl with the last of the dressing and mix until coated, then add to a plate. Add the raspberries, the sliced avocado, the red onion and the alfalfa sprouts.

This also tastes great in a tortilla wrap. Grill the tortilla for 30 seconds on each side, pop the finished salad in and enjoy!