This week on the blog we are featuring an incredible recipe by Jake and Kath from @panaceas_pantry. Thanks girls these look incredible!! I can't wait to make these myself! If you'd like to know about Jade and Kaths food adventures follow them on I
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Facebook.
Peanut butter, cacao and molasses cookies
Ingredients
Dry mix
3/4 cup
Natural Evolution green banana flour - Ultimate Gluten Free Baking Flour1/2 cup almond meal
1/4 tsp good quality salt
1/2 tsp bicarb soda
1/2 tsp baking powder
Wet mix
1/3 cup peanut butter
1/2 cup rice malt syrup
1/4 cup coconut oil, melted
3 Tbsp organic blackstrap molasses (preferably unsulphered)
1 tsp vanilla bean paste or powder
1 chia egg (I Tbsp chia seeds + 3 Tbsp coconut water, soaked in a bowl for 5 minutes, or until thickened)
40 mL nut mylk
50-100 grams vegan dark chocolate of your choice, chopped into small chunks
Method
Preheat over to 170 degrees C, fan forced. Prepare a tray with baking paper.
- Combine all dry ingredients in a bowl, and stir to combine evenly
- Add all wet ingredients in a separate bowl and mix thoroughly, until smooth and creamy
- Pour the wet mix into the dry, and mix together until combined
- Stir through choice chunks
- Using wet hands, make 12 balls and place on prepared tray
- Bake for around 16 minutes (on the top rack), or until your desired crunchiness!
Jade and Kath
Eat plants, give love. Equality ?? and kindness ? Wholefoods + herbs ? Photography ? Vegan ?