Well…. Just When You Thought Healthy Natural Protein Baking Couldn’t Get Any Better….
And this Happens…..
Enter The #DairyFree #VeganFriendly #HighProtein #GlutenFree ‘NOT-A-KINGSTON’
A NATURAL PROTEIN ‘NOT-A-KINGSTON’ BISCUIT
THIS RECIPE INSPIRATION CAME DIRECT FROM WHOLEFOOD SIMPLY
I have made a few little tweaks (to make them #nutfree friendly and #healthyprotein rich)
Enjoy By Yourself or With Someone You Love With All Your Heart
(Trust me- these are too good to share with anyone else!!! )
ingredients – For The Biscuits
1 cup desiccated coconut
1 cup pumpkin seeds
3 tablespoons coconut syrup
1 scoop Tao Nutrition Organic Vanilla Bean Natural Protein Powder (Healthy Natural Protein)
pinch of salt
INGREDIENTS – For The Chocolate Cream
12 medjool dates, seeds removed
3 tablespoons coconut cream
1 tablespoon cacao
Preheat you oven to 175°C
Line a tray with baking paper.
Place the biscuit ingredients into your food processor and pulse until the mixture is completely broken down and sticking together.
(You will need to make sure the mix is sticking together in the processor. Keep mixing until it does. Add in coconut syrup if you need it stickier)
Shape the mixture into small balls and place the balls onto the tray.
Flatten the balls into cookies.
Bake the cookies for 10 minutes or until nicely golden. Turn the tray half way through cooking (I also turned mine over (very gently) at half-way).
Remove from the oven and leave the cookies on the tray for 10 minutes before gently moving to a cooling rack. (This is the hard part! Resist the urge to eat them off the rack!….)
To make the cream place the ingredients into your food processor and pulse, scrap the mixture back onto the blades and pulse again. If you need it to be thicker, add more dates.
Once the biscuits have cooled sandwich them together with the chocolate cream.
To check out the original recipe visit here: https://wholefoodsimply.com/kingstons/