Crunchy Cocosnack

1 comment

…Or crunchy coconut and sunflower seeds, gluten-free. They became my lifesaver: I often bring some of them in my bag, to appease the pangs of hunger between meals, and to have a little extra energy when I need!

They’re ready in a flash, and are so delicious that one leads to another!

250 gr of sunflower seeds
75 gr of corn malt
80 gr of dried coconut powder or flakes
sunflower oil, as needed

Toast sunflower seeds in the oven at 170┬░C for 15 minutes. In a glass bowl, combine toasted seeds, malt and coconut. Stir quickly and place the mixture into a baking pan, previously oiled with a little sunflower oil. Spread it with an oiled rolling pin to get a rectangle about half a centimeter thick. Beat vigorously with a metal spatula, quite sturdy, let it cool in the fridge for a few minutes, then cut it into rectangles with a sharp knife.

Chef: Pandora from VeganBlog

  1. ascanio 27 October 2011 at 05:48

    this is the kind of snack I love!

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