Banana skin, grain and sugar free biscuits
This recipe evolved from 2 different recipes (Sarah Wilson’s banana bread and Sugar Free Londoner’s banana cookies.) This results in the banana flavour and scent without any of the fructose.
Preheat the oven to 180 degrees Celzius.
Place a banana skin (topped and tailed) in a high speed blender with one egg and whizz till smooth…. the colour will change to dark grey, don’t be alarmed. Place this mixture into a large mixing bowl and add the rest of the ingredients ( except pecans), mix well and spoon small amounts onto a lined baking tray. Top each biscuit with chopped pecans. Bake for 15 min and cool well before touching.