Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 18 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
18
- 50grams coconut flakes, unsweetened
- 180grams wholewheat flour
- 50grams oats
- 100grams dried cherries, chopped
- 75grams coconut sugar
- 1/4teaspoons bicarbonate soda
- 1teaspoons cinnamon
- 125grams coconut oil, melted
- 2tablespoons maple syrup
Nutrition per serving
700kJ / 168Cal
700 Kilojoules or 168 Calories
8% of daily energy intake*
Protein
1.8grams
Fat
9.3grams
Carbs
18.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Coconut and cherry make a fabulous combination in these oat and wholewheat biscuits.
Method
Step 1 of 5
Pre-heat the oven to 170°C/150°C fan-forced and line 2 baking trays with parchment. Place the coconut flakes in a dry non stick pan on medium heat and toast, stirring often, for 5 minutes. Set aside to cool.
Step 2 of 5
Whisk the coconut oil and maple together in a bowl. To a large bowl, add the oats, flour, toasted coconut, coconut sugar, dried cherries, baking soda and cinnamon and whisk to combine.
Step 3 of 5
Pour the dry ingredients into the wet ingredients and mix well with a wooden spoon.
Step 4 of 5
Using a teaspoon, scoop the dough into 18 cookies, place on the baking trays and use your hands to shape and flatten them slightly.
Step 5 of 5
Bake for 8- 10 minutes until golden. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire rack to cool completely before serving.
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