Makes approx 12 cookies
96g coconut sugar (could use date syrup/maple syrup instead)
2 tablespoons coconut milk/almond milk
3 tablespoons coconut oil
half a teaspoon vanilla extract
85g no added sugar or salt peanut butter
11g or 1.5 tablespoons of self raising gluten free flour or coconut flour
45g sesame seeds
3 tablespoons sunflower seeds
90g rolled oats
These are really quick and easy to make. Great for making with children too as the results are almost instant. I tested them out on my daughter and she loved them.
Line a baking sheet with parchment paper
Put the coconut/almond milk the coconut sugar and coconut oil in a pan, bring to a low boil over a low heat.
Measure out all the other ingredients into a bowl, add the wet mixture and mix thoroughly.
Drop heaped spoonfuls of the mixture onto the baking sheet and sprinkle with a few more sesame seeds.
Cool in the fridge for about 15-20 minutes and they should set nicely.
These are really satisfying and actually have quite a biscuit feel to them. Enjoy!
250g cashew nuts
250g dessicated coconut
200g pitted dates
1 average carrot grated
extra coconut for dusting
you will need a food processor for these!! Put your pitted dates into the food processor and blitz until they are quite broken down, add the cashew nuts, carrot and dessicated coconut and blitz again until the mixture comes together.
Remove from the machine and roll into balls with your hands and then roll into some more dessicated coconut and hey presto you will have made some delicious, nutritious healthy snacks. This quantity makes around 18 balls. They will keep for approx a week.