Photo:giallozafferano.it

Presentation

Low-sodium biscuits made with bananas, muesli and chocolate chips

Ingredients

for 15 biscuits

Ripe bananas (about 2) 300 g (10.6 oz)

Muesli 100 g (3.5 oz)

Dark chocolate chips to taste (optional)

Method

Pour the muesli into a bowl

Peel the bananas

Eliminate filaments

Cut them into small pieces.

Place the banana pieces in a potato masher

Drop the puree obtained into the bowl with the muesli.

Stir

Add the chocolate chips.

Stir

Line a baking tray with parchment paper

Distribute mounds of dough with a spoon, compacting them and spacing them apart

Let the cookies rest in the freezer for 5-10 minutes

Bake the biscuits in a preheated static oven for 15 minutes at 180° (in a convection oven at 160° for about 10 minutes).

Remove the cookies from the oven

With a spatula, gently remove them from the pan and transfer them to a wire rack to cool.

Allergens

Banana: possible individual intolerance and cross-reaction to latex allergy

Dark chocolate: check for soy lecithin

Muesli: see ingredients on the label: nuts, cereals, etc.

Notes

The ingredients of the dish bring the following benefits:

Bananas: It has a high content of potassium, an essential mineral that acts significantly on hypertension and related diseases, such as heart attacks and strokes.

Dark chocolate: (at least 70% cocoa): it supports the functionality of the immune system and in particular stimulates the production of T lymphocytes, which act against infections, as well as being rich in ingredients (serotonin, endorphins and diphenyldantoin) which are antidepressants, support mood and inhibit pain.

Safety / Intended use

Product also intended for subjects with:

• Anorexia and weight loss
• Nausea and vomiting
• Constipation

Not to be administered in case of:

• Mucositis
• Xerostomia (dry mouth)