Preparation time
5min
Total time
25min
Portion
14
piece(s)
Level
--
Ingredients
Crunchy Sunflower Seed Cookies
- 200 g sunflower seeds
- 200 g rolled oats
- 60 g coconut oil
- 80 g blackcurrants, Dried fruit or chocolate chips
- 60 g Maple syrup
- 2 tsp Vanilla Bean Paste
- 1/2 tsp sea salt
- 1/2 tsp baking powder
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180C
Line two baking trays with liners or baking paper - Weigh 200g sunflower seeds (or 400g if leaving out oats to make gluten free)
- weigh in 200g rolled oats if using
- Blend
"Blend" 20 seconds or until milled to a fine powder - pour into bowl to set aside
- add 60g coconut oil
- melt oil 2min / 60C/ speed 2 or until completely melted
- add reserved oats and seeds
- add 80g blackcurrents or small dried fruit or small chocolate chips
- add 60g maple syrup
- add 2tsp vanilla bean paste
- add 1/4 tsp Baking Powder
- 10 seconds speed 4 or until combined
- make small balls using a table spoon and your hand and flatten onto prepared baking tray
- cook for 15-20minutes or until golden and leave to cool and harden for 5min. Store in airtight container for up to a week.
Method
Tip
To make gluten free use 400g sunflower seeds and omit oats.
Can use another seed
This recipe is Vegan, Soy free, Dairy free, egg free and nut free
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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