Well thank you Gina. I had forgotten all about these until I was scrolling through the back end list of my recipes already in the site and lo and behold, these little yummies made an appearance. Gina who used to work with me is now more of a baking mentor and chocoholic friend, and will be showing up sooner or later on an Insider Video. If you are not familiar with the Insider club, then you are missing out. Head over IMMEDIATELY to the join page www.tenina.com/join and get it sorted. In the meantime, think good for you, chewy, great for lunches, and just perfect with coffee or crio bru.
For more of Gina’s great recipes make sure you join her facebook page by clicking the links above. She is prolific on instagram and her blog is full of yumminess.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams Rice Malt Syrup or honey BUY
- 100 Grams coconut oil coconut oil
- 1 Teaspoon bicarb soda
- 100 Grams shredded coconut coconut flakes, or desiccated coconut
- 200 Grams rolled oats
- 60 Grams Goji berries
- 60 Grams dried currants
- 2 Tablespoons coconut flour BUY
- 2 Tablespoons water
Do
- 1
Preheat oven to 160ºC. Line two baking trays with baking paper.
- 2
Add rice bran syrup and coconut oil to Thermomix bowl and cook 3 min/50ºC/speed 1.
- 3
Add bicarb soda and mix 10 sec/speed 2.
- 4
Add remaining ingredients and mix 20 sec/Reverse/speed 3 until well combined.
- 5
Set aside and allow to firm up for 10 minutes.
- 6
Take a round tablespoon measure, and press mix into the spoon using a knife to compress.
- 7
Gently remove mix from spoon and place onto baking tray leaving a little space between cookies.
- 8
Bake for 10 minutes, turn tray around and bake for a further 5 minutes … be careful as they can burn easily.
- 9
Allow to cool for 10 minutes on tray before moving to a cooling rack.
- 10
Store in an airtight container.
