Recipes

The raw Bounty cookies

If you need a recipe for a quick and delicious cookies that will complement your dinner table for the new year, this is a real recipe; Cookies are ready in a jiffy and disappear in a Flash. Flavour are reminiscent of the famous Bounty chocolate bars …

This is still a healthy performance of these bars, suitable for vegans!

Enjoy the flavors of cookies and good luck in the new 2017. year!

       Ingredients

  • 200 g grated coconut
  • 4 soup spoons of coconut flour
  • 150 ml almond milk
  • 2 soup spoons of honey or Agave syrup
  • 1 teaspoon vanilla extract
  • a pinch of Himalayan salt
Malinca

       For the chocolate topping

  • 25 g cocoa butter
  • 2 tablespoons of organic cocoa powder
  • 1 soup spoon of honey or Agave syrup

       For sprinkling

  • chopped coconut
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Preparation

In the multipractic mix chopped coconut until you get an oily mixture (about 10 minutes with breaks). Add the almond milk, honey, salt, and vanilla and mix. If needed, add about 4 soup spoons of coconut flour. Mix until you get a weight suitable for shaping (you are not falling apart between the fingers).

Raw Bounty cookies-mixing grated coconut

Raw Bounty cookies-mass for formatting

Distribute the resulting mixture into the molds (use various shapes, if desired).

Raw Bounty cookies-mass in those casts

Place in the refrigerator about 1 hour, until the cookies are not hardened.

Make topping; by steaming Melt cocoa butter. Remove from the steam, add cocoa and honey or agave syrup and mix well.

Remove the cookies from the refrigerator and roll each separately in chocolate topping (use two forks). Put the cookies on a grid substrate that the topping overflow drain.

Raw Bounty cookies-shaped mixture

Raw Bounty cookies-rolled in chocolate

Each cookie, sprinkle with chopped coconut.

Raw Bounty cookies-sprinkling coconut

Store the cookies in a cool place. For 1 hour will be ready for consumption.

The Bounty of raw cookies-ready for tasting

                Bon appetit!

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Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari.
Od 17.6.2017. stekla je zvanje Nutricionistica.

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