MAKES
12
PREPARATION TIME
5 mins and cook time 15 mins
METHOD
STEP 1:
Make the raspberry jam: blend the raspberries with the raw honey in a food processor until smooth, slowly pour in the chia seeds and mix until they are fully incorporated.
STEP 2:
Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.
STEP 3:
Place all of the dry ingredients into a large mixing bowl and incorporate well.
STEP 4:
Pour the wet ingredients over the dry ingredients and mix by hand until well combined.
STEP 5:
Using wet hands, roll the dough into balls slightly smaller than the size of a golf ball, and space them an inch or so apart on the prepared baking sheets. Squash flat with the back of a fork, and garnish with desiccated coconut and grated nutmeg.
STEP 6:
Bake for 10 minutes and then turn off the heat, allowing the cookies to sit for another 5 minutes in the oven. Transfer cookies to a wire rack to cool and set.
INGREDIENTS
- 1 C / 125g raspberries
- ½ Tbps raw honey
- 1 Tbps Hemp Powder
- 1½ Tbps Chia Seeds
- 1½ C almond flour
- ½ C Nourish Superfood Protein Shake
- ½ tsp salt
OPTIONAL TOPPINGS
- Desiccated coconut
- Grated nutmeg
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