- Preheat oven at 180C and line tray with greaseproof paper.
- Mix 1 cup YesYouCan Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
- In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/2 cup almond milk and combine to form a stiff dough.
- Form dough into balls about golf ball size and place on baking tray about 4 cm apart. Press down on each ball to flatten slightly.
- Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies
Apricot Coconut Cookies
- by SalDoce Fine Foods
- 17 June, 2021
- 1 min read
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Ingredients:
- 1 box YesYouCan Choc Fudge Brownie Mix (try to use a 20oz package!)
- 1 cup YesYouCan Plain Flour
- 3 eggs or YesYouCan Vegan Egg Replacer
- ⅓ cup vegetable oil
- powdered sugar, for coating
- by SalDoce Fine Foods
- 17 June, 2021
- 1 min read
Ingredients:
- 1 packet of YesYouCan Vanilla Cupcake Mix
- 2 medium carrots, grated
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or sultanas (optional)
- 2 large eggs or YesYouCan Vegan Egg Replacer
- by SalDoce Fine Foods
- 17 June, 2021
- 1 min read
Ingredients:
- 450g YesYouCan Golden Caramel Cupcake Mix
- ¼ cup vegetable oil
- 3 tablespoons plant-based milk
- 1 large egg (or Vegan Egg Replacer)
- 1 tablespoon vanilla extract
- by SalDoce Fine Foods
- 17 June, 2021
- 1 min read