This weeks recipe of the week comes from Natalie Harms, our newest addition to the Affordable Wholefoods blog as writer and recipe contributor.
Natalie is a practicing Nutritionist with clinics in Maleny (in the Sunshine Coast Hinterland, QLD) and Inverell. Here she shares her Lemon, Cashew and Coconut Cookies – loaded with protein, fibre, healthy fats and flavour, and a great alternative to store varieties.
Serving Size: makes 20
Ingredients:
225 grams raw cashews
80 grams desiccated coconut
2 tablespoons coconut flour
50 grams coconut oil (melted)
1/4 teaspoon baking soda
Finely grated lemon rind of one lemon
2tablespoons of fresh lemon juice
Method:
- Preheat oven to 160C.
- Process the cashews in a food processor until finely ground.
- Add remaining ingredients and process until mixture comes together.
- Place the mixture in fridge for 5 minutes to settle.
- Roll a generous teaspoon of mixture into ball and flatten slightly on baking trays lined with baking paper.
- Bake for 15 to 18 mins until golden brown colour appears. Allow to cool an enjoy.
Gluten Free | Dairy Free |Sugar Free | Vegan
To see more from Natalie visit her website here or follow her Facebook and Instagram pages.
