Ingredients: • 1-1/2 C Rolled GF oats • 1 C Oat flour (I grind my own oat flour in a food processor) • 1/2 C + 2 Tbsp Coconut Palm sugar • 1/4 tsp Salt • 1 C Unsweetened organic shredded coconut • 1 Tbsp Ground flaxseed • 1/2 C + 1 Tbsp Melted coconut oil (always use unrefined or cold pressed) • 2 Tbsp Maple syrup • 1/2 tsp Baking soda • 3 Tbsp Water • 2 Tbsp Coconut White Balsamic Vinegar, Instructions: 1. Preheat oven to 350F and line 2 baking trays with parchment paper. 2. In a large bowl, stir together the oats, oat flour, coconut sugar, shredded coconut, salt and flax. 3. In a small pan, melt together the maple syrup and coconut oil. Remove from the heat and stir in the baking soda. 4. Add this mixture to the dry ingredients, along with the water and vinegar and stir until well combined. 5. Leave for 5-10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays. Flatten slightly (they don’t spread much) and bake for 15-20 minutes, until golden brown. 6. Leave to cool for at least 10 minutes before removing to a cooling rack to cool completely. 7. They will firm up a lot when cool. 8. Store in an air-tight container at room temperature. They also freeze well.
Published in Desserts
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