Supersized cranberry and chia seed coconut biscuits
No matter if you are planning an elaborate menu or merely going in advance for tomorrow Supersized cranberry and chia seed coconut biscuits. This recipe stems in many years of participating in in the kitchen. I realize that including a few ingredients into your recipe provides thickness into what is usually bland. You might well be on the lookout for milder meals to create along with your leftovers. Wonderful and light Supersized cranberry and chia seed coconut biscuits perfect for post-vacation. The substances in this recipe get your tongue pounding, and are very waist-friendly once you require a'bite' following an active trip. Employing several elements as choices, this soup has been filled using a fall and spicy flavor which produces it tasty. The perfect Supersized cranberry and chia seed coconut biscuits to warm up you on cool winter days. Great for employing leftover. Serving-size are a significant factor of your daily diet . You ought to compare the amount of that food you normally eat to the serving size listed on the tag. Eating huge servings or parts can lead to weight gain.
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How to make Supersized cranberry and chia seed coconut biscuits
Yield = 10Prep time: 0:30
Cook time: 0:15
Total time: 0:45
Ingredients
- 150g coconut oil
- 2 tablespoons Capilano Light & Smooth Honey
- 1 cup wholemeal self-raising flour
- 1/2 teaspoon bicarbonate soda
- 1 cup rolled oats
- 1/2 cup coconut palm sugar (see Note)
- 1/2 cup desiccated coconut
- 1/2 cup dried cranberries, chopped
- 1/2 cup coarsely chopped pistachios
- 1/3 cup black chia seeds
Method
- Step 1 Preheat oven to 180°C or 160°C fan-force. Line 2 large baking trays with baking paper. Place coconut oil and honey in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until combined and smooth. Remove from heat. Allow to cool.
- Step 2 Sift flour and bicarbonate of soda into a large bowl. Add husks from sieve. Stir in oats, sugar, coconut, cranberries, pistachio and chia seeds. Add cooled coconut oil mixture and stir until well combined (the mixture will still be crumbly).
- Step 3 Place firmly packed level 1/4 cup measures of mixture on prepared trays, allowing 2cm for spreading. Flatten slightly and reshape, pressing with fingertips, until a 10cm wide circle. Bake for 15 minutes or until golden. Allow to cool completely on trays.
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