Blazing Salads Oatcakes

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1 Proteins  0 Fats  2 Carbs

Prep Time: 

Cook Time: 40mins

Servings: 12

This recipe is formulated to make 12 cookies. I used a 1/4 cup to mold 19 cookies. Delicious all the way! These are crunchy and crumbly! I would say these are a good alternative to health bars or breakfast on the run with a glass of whole milk, yum:)

Ingredients

2 cups organic oatflakes
1/2 cup ground almonds
1 cup brown rice flour
1/4 tsp Celtic sea salt
90ml Coconut oil
1/2 cup roasted skinless hazelnuts, roughly chopped
1/2 cup toasted dessicated coconut
125ml Organic Maple syrup

Directions

Toast hazelnuts (with skins) and dessicated coconut. You may find it easier to remove the hazelnuts skins once they are roasted. Coconut will be golden brown once toasted.
Heat oven to 190 C, 375 F, Gas 5\
Place oat flakes, brown rice flour, almonds, dessicated coconut, hazelnuts and salt in a large bowl. Mix together very well. Add oil and maple syrup one at a time and mix well. Add 2 dessertspoons of cold water. Mix well.
Oil (with extra coconut oil) 2 baking sheets. Mold the cookie dough into a 1/4 cup measuring utensil or use a cookie cutter. Cook for 40mins or until cookies are golden brown. Cook on the middle shelf of an oven.
Store cookies in an airtight container for 1 week.

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