Cashew cookie crisp cereal
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
½ cup cashew nut butter (peanut or almond would also work great)
2 tbsp of liquid sweetener e.g. maple syrup, agave, honey.
1 tbsp coconut oil, melted
1 tsp of vanilla extract
1 cup of oat flour
1/4 cup dark chocolate chips
1 tsp of baking powder
Pinch of salt
Preheat oven to 180°C. Add flax egg, cashew butter, syrup, coconut oil and vanilla to a mixing bowl. Mix together with electric whisk until fully combined. Then add the oat flour, baking powder, salt and chocolate chips. Mix until combined and cookie dough forms. Roll the dough into small penny sized balls and place onto a baking tray lined with greaseproof paper. Bake in the oven for about 10-12 minutes until turning golden. Remove from the oven and leave to cool. Store in an airtight container for up to a week.
Serving suggestions: Serve with fruit, nuts and seeds and with your favourite choice of dairy free milk or coconut yoghurt. Or pop a few on top of your morning porridge.