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Salted caramel banana almond cookies

Something along the lines of a Sunday well spent… and it was, with the entire family and lots of celebrating. And, as promised to close this lovely day, and the shortest of the year, the recipe for my Sea Salt Caramel Banana Almond Cookies is her for you… enjoy.


Dairy Free : Vegan 

Makes 10-12 cookies


1 ½ cups almond meal 

4 tablespoons extra virgin olive oil (extra if mixture feels dry – this can happen with different types of almond meal I’ve recently discovered)

1 teaspoons vanilla extract

2 tablespoons maple syrup 

50g / 6 pieces Pico Salted Caramel Chocolate, broken into small pieces 

1 banana sliced into 10-12 pieces on the round 


Heat oven to 170C and line a baking sheet with greaseproof paper. In a large mixing bowl combine almond meal, olive oil, vanilla, maple and chocolate mix. Divine into 10-12 balls, press 2 banana slices each into the middle of the balls then flatten gently onto the tray. Bake in oven for 20 minutes. Cool on tray and enjoy! 


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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