-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 220g | oat flour |
| 60g | agave syrup |
| 60g | coconut oil |
| 1 | tsp cinnamon powder |
| 1 | tsp cardamom powder |
| 1 | tsp nutmeg powder ⠀ |
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 |
That would be dangerous... So why not try this wholefood, smooth, caramel and cinnamon biscuit spread for your morning toast or bowl of porridge!
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!