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!

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

  1. ascanio 27 October 2011 at 05:48

    this is the kind of snack I love!



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