Granola & Fig Cookies
Are you that person always running out the door and forgetting to eat breakfast!? Introducing my version of portable granola! Breakfast is such an important meal of the day, so I wanted to create something that you could grab and head out the door that was still super nutritious and of course filling!
Servings: 20 Cookies
Ingredients
2 tbsp Chia Seeds
1 tbsp Water
1 cup Quinoa Flakes
¾ cup Shredded Coconut
½ cup Pecans, roughly chopped
¼ cup Almond Flour
¼ cup Pumpkin Seeds
2 tbsp Sunflower Seeds
4 Dried Figs (oil & preservative free), chopped into sultana sized chunks
¼ cup Extra Virgin Coconut Oil
¼ cup Rice Malt Syrup
Method
1. 1. Preheat oven to 180 degrees fan forced.
2. Make a chia egg by combining chia seeds and water in a bowl, set aside for at least 5 minutes or until it is set into a gel consistency.
3. Combine all remaining ingredients in a bowl except coconut oil & rice malt syrup.
4. Separately, combine coconut oil & rice malt syrup, pour over dry ingredients whilst tossing.
5. Stir through chia egg (break it up with a spatula so it is evenly dispersed).
6. Place bowl into a refrigerator for 15 minutes (this will make the mixture firmer to form biscuits).
7. Spoonful a heaped tablespoon at a time of mixture on to a baking tray (if mixture crumbles, simply use the back of the spoon to form a cookie sized portion).
8. Bake for 12-15 minutes, or until browned.
9. Allow to completely cool down (otherwise it will fall apart).
10. Enjoy!