Here is great picnic or lunch box addition or even a replacement for cereal bars. I use agave as a sweetener and chocolate drops that are dairy and sugar free. If you follow a gluten free diet, check the packaging of the baking powder and oats to make sure that the product has been packed in a gluten free environment.
You will need:
80g carrots, flavoured
100g gluten free flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spica
A pinch of nutmeg
A pinch of salt
3 tablespoons cold pressed coconut oil
2 eggs, beaten
A few drops good vanilla extract or the seeds of half a pod
120ml agave syrup or you may prefer honey
Preheat the oven to 170ºC.
In a large bowl, mix the gluten free flour, coconut and oats, salt, cinnamon and mixed spice.
In another bowl beat together the agave syrup or honey, the vanilla, eggs, coconut oil and vanilla.
Pour the liquid ingredients into the dry ingredients. Use a large metal spoon to gently fold in the ingredients together.
Cover the bowl with cling film and leave in the fridge for an hour at least.
Prepare a baking dish to baking spray.
Use an ice cream scoop or two spoons to measure out equal amounts of batter for the cookies and arrange on the baking tray.
Bake in a preheated oven at 170ºC for 10 to 12 minutes. Allow to cool before removing them from the tray.
You can find more recipes by Lea on www.goodfoodeveryday.wordpress.com and watch her cook every on TVM2.
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