- Combine the Ingredients:
- Start by gathering your ingredients: 130g of sesame seeds, 130g of pumpkin seeds, and 145g of ripe banana pulp.
- Place the sesame seeds, pumpkin seeds, and banana pulp into a blender or food processor.
- Blend until the mixture forms a cohesive dough. The banana’s natural stickiness will help bind the seeds together into a smooth, pliable dough.
- Shape and Prepare for Baking:
- Preheat your oven to 180°C (350°F) to ensure it’s ready when your cookies are.
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup easier.
- Using a spoon or your hands, scoop out small portions of the dough and shape them into rounds, placing them on the prepared baking sheet. The dough should hold together well, thanks to the banana, but if it’s a little sticky, wet your hands lightly with water to make shaping easier.
- Bake to Golden Perfection:
- Place the baking sheet in the preheated oven and bake the cookies for 15-20 minutes, or until they are golden brown. Keep a close eye on them during the last few minutes to prevent burning. The cookies should be firm to the touch and slightly crisp on the edges.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling time helps them firm up further.
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