Mash the banana pulp with the prongs of a fork (you can also use very ripe bananas that you no longer like to eat plain).
Blend the almonds, not too finely. Add them to the banana pulp and mix.
Finally add the puffed spelt. Mix.
If you use a cookie cutter or cutter, place it on the baking sheet covered with parchment paper and fill with a spoonful of mixture. Use a teaspoon to flatten and distribute the mixture well inside. Repeat the operation until the mixture is used up.
Cook in a preheated oven at 170° for approximately 12/14 minutes (depending on the power of the oven).
