10
Dec
Dec
These are the perfect afternoon snack! The great thing about our Mango & Cashew Muesli is that it instantly adds cashews, mango, pineapple, pumpkin seeds, chia seeds and sunflower seeds without the fuss of sourcing each of these super foods. I can’t resist these and tend to have them straight out of the oven! Enjoy!
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Ingredients
3/4 cup GF All Purpose Flour
3/4 cup Mango & Cashew Muesli
1/4 cup desiccated coconut
3/4 tsp baking powder
1/4 tsp sea salt
1/3 cup jaggery/brown sugar
1/4 cup aquafaba (the liquid in a can of chickpeas)
2 Tbsp peanut butter
1/2 tsp vanilla extract
3 Tbsp coconut oil
Directions
- Stir the flour, muesli, coconut, baking powder, salt, and sugar together.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until fluffy.
Add the peanut butter, oil, and vanilla and whisk to combine. - Pour into dry ingredients and mix until it forms a firm dough. Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 175C and line a baking tray with parchment paper.
- Scoop chilled dough into roughly 2-Tablespoon amounts and flatten them into small discs. Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 10 cookies.
- Bake for 10 minutes. Then increase oven temperature to 190 C and bake for another 2-4 minutes until the edges are slightly golden brown.
- Remove from oven and let cool for 5 minutes.
- ENJOY!!