BREAKFAST COOKIE
22nd June 2020
FAT: 32.71g PRO: 4.17g CHO: 4.09g Kcals: 327 Ratio: 3.96:1
Notes
Mo’s tip: Very useful for eating a meal on the go. Divides easily in to snacks!
Can be frozen in batches but do not microwave to defrost.
Ingredients
- 11g Butter
- 8g Coconut Powder TRS or East End
- 8g Cream, fresh, double
- 15Pecan nuts, kernel only
- 12g Eggs, whole, raw
- 7g Dark Chocolate Morrisons 72%
Instructions
- You will also need 1/8 teasp Barkat Baking Powder 2 drops
- Vanilla Extract and 1/2 teasp liquid sweetener
- Pre-heat oven 190c/Fan 170c/Gas 5
- Grind pecan nuts to a paste, an electric grinder or pestle & mortar, both do the job
- Melt the butter with the chocolate
- Mix all dry ingredients together then stir in the melted butter/choc with the beaten egg
- Divide into 6 mini muffin silicone baking moulds
- Cook for 15 mins
- You could make 4 larger ones if preferred
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CLICK HERE FOR DISCOUNTS.