I’ve had many experiments with sugar free cookies and cakes in recent months.  These were the happy outcome of one of those experiments – not everything has been quite so successful!  These are for my afternoon tea habit – they’re packed with protein, good fat and a little carbohydrate.  You could easily have them for breakfast – there’s nothing in them that I wouldn’t put in a breakfast bowl.

Preheat the oven to 180C.

Grind the oats in a food processor to a fine flour.

Put the oats in a bowl with the buckwheat flour and bicarbonate of soda.

Melt the coconut oil, peanut butter, tahini and vanilla essence in a pan.  When it’s melted add the banana and mix well.  The mixture will thicken up considerably.  Now add these wet ingredients to the dry ingredients.  Combine well  to form a stiffish dough and finally add the berries and combine again.

Form the mixture into balls and press each one down on a baking sheet lined with baking parchment so it flattens to a cookie shape.  Put the cookies in the oven and bake for 12 – 15 minutes.  When they are done take them out and leave to cool on a rack.