We love experimenting with food and it turned out that our vegan oaty cookie recipe worked equally well for tarts and a traditional German plum cake. It all started with Banana Bread that turned into muffins. Then one day we didn’t have enough bananas so we experimented some more.
So here is the recipe again for the crust…
Take 1 Ripe bananas and a half cup of sugar. Crush them together in a bowl until smooth.
Stir in a half cup of oil (we use canola or sunflower oil)
Add two cups of organic unbleached flour, 1 tsp baking soda and 1tsp baking powder.
Mix well. Since there is only one banana, the mixture will be a little dry and crumbly. Not to worry.
Next you have a choice. You can use a cup of large flake oats or what we prefer is the small flake aka quick oats. Organic of course becasue we love supporting our organic farmers.
Knead the oats into the dough until it becomes well formed, that is a little oily to the touch and cohesive enough to roll out on a floured surface or cookie sheet. Now you can use it as a pie crust for pumpkin or apple pie, as a cake bottom for our favourite plum cake, for tarts filled with your favourite fruit, or as cookie dough for some wonderfully simple and delicious oaty cookies.
Baking times at 350F vary as follows based on how much moisture your filling brings to the mix:
cookies: 10-12 minutes
tarts: 15-20 minutes
plum cake: 20-30 minutes
pie: 30-40 minutes
Enjoy!