Crunchy Cocosnack
…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!
Ingredients:
250 gr of sunflower seeds
75 gr of corn malt
80 gr of dried coconut powder or flakes
sunflower oil, as needed
Method:
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
this is the kind of snack I love!