These earthy cookies are an excellent way of increasing your child’s fibre intake. These cookies are jampacked with oats, rich in energy giving complex carbohydrates, B vitamins and vitamin E. 1 cup (120 g/41/4 oz) wholemeal flour 2 cups (200 g/7 oz) rolled oats 1 teaspoon cinnamon 1/2 cup (125 ml/41/2 fl oz) raw organic honey 2 tablespoons tahini 1/2 cup (125 ml/41/2 fl oz) light olive oil 1 ripe banana, diced 1/2 cup (125 ml/41/2 fl oz) low-fat milk 1/2 cup (88 g/3 oz) diced sun-dried apricots 1/4 cup (43 g/11/2 oz) sunflower seeds Preheat oven to 180oC (350oF/Gas 4). Line a baking tray with baking paper. In a bowl add all dry ingredients and mix until well combined. In another bowl add all liquid ingredients, whisk until well combined. Pour liquid into dry mixture and combine. Gently fold in apricots, banana and sunflower seeds. Use 1 tablespoon of mixture for each cookie and place them on baking tray. Press cookies flat with the back of a fork and pat them around the edges to make perfectly round cookies. Bake for 25 minutes or until lightly browned. Makes 30 medium sized cookies.