COOKIE BATTER SPREAD 🍪

COOKIE BATTER SPREAD 🍪

 

COOKIE BATTER SPREAD 🍪

That would be dangerous... So why not try this wholefood, smooth, caramel and cinnamon biscuit spread for your morning toast or bowl of porridge!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 


INGREDIENTS

  •  220g oat flour
  • 60g agave syrup
  • 60g coconut oil
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1 tsp nutmeg powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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COOKIE BATTER SPREAD INGREDIENTS

  • 1 batch of baked cookies
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 2 tsp agave syrup
  • Pinch of salt
  • 2 tbsp coconut oil
  • 150ml water ⠀⠀⠀⠀⠀

      METHOD

      • For the cookies, Preheat the oven to 160 C
      • Melt the coconut oil and then combine all ingredients until a dough forms
      • Roll out the dough on a flat powdered surface and use a cookie cutter to shape cookies
      • Bake at 160 C for 10-12 minutes
      • For the spread, Put the cookies into a blender until finely ground
      • Add the coconut sugar, cinnamon and a pinch of salt and blend, followed by the coconut oil and half the water and blend again
      • Continue adding the remainder of the water whilst blending until you reach your desired consistency (for me that was 150ml). The spread will thicken up as you set it aside.
      • Spread over a slice of toast, dollop on your cereal or scoop it right out of a jar on the go!


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