1/2 teaspoon cinnamon
1/2 teaspoon allspice
Preheat oven to 175C. Line baking sheet with parchment paper.
In a large bowl mix all dry ingredients. In another bowl, combine canola oil, mashed banana, rice syrup and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
I used round cookie cutter to form the round shape.
Bake for about 20 minutes or until edges are golden brown. Let cool completely, store in airtight container and keep in the fridge.
Don’t eat too many, share them!