WILBREAD

Ingredients

• 100 g Sourdough Starter (Discard)

• 100 g Banana Puree (1 Ripe Banana)

• 50 g Maple Syrup

• 50 g Peanut Butter

• 1 Egg

• 100 g Oat Flour

• 150 g Quick Oats

• 60 g Chopped Pecans

• 5 g Salt

• ½ tsp Baking Soda

• ½ tsp Baking Powder

Equipment

• Bowl
• Whisk
• Scale
• Baking Sheet
• Ice Cream Scoop
• Parchment Paper
• Cooling Rack

Instructions

(Show/Hide Images In The Recipe)

1. Preheat oven to 350°F / 180°C.

2. In a bowl, combine wet ingredients. Mix until well combined.
100 g Sourdough Starter (Discard)
100 g Banana Puree (1 Ripe Banana)
50 g Maple Syrup
50 g Peanut Butter
1 Egg

3. Add dry ingredients to the wet mix and mix until well incorporated.
100 g Oat Flour
150 g Quick Oats
60 g Chopped Pecans
5 g Salt
½ tsp Baking Soda
½ tsp Baking Powder

4. Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the baking sheet, and then press down to shape the cookies.

5. Bake for 10 to 12 minutes or until golden brown. The cookies should feel soft.

6. Remove the cookies from the baking sheet and let them cool for a few minutes.

Enjoy!

Tips:

• Store them in a container or resealable bag at room temperature for up to 5 days or freeze them for up to 3 months.
• If you don't have oat flour, you can easily make your own by placing oats in a food processor or blender and pulsing until the oats are finely ground.
• Maple syrup can be replaced with honey or agave nectar.
• Peanut butter can be substituted with other nut butter, such as almond or sunflower seed butter.