Ingredients
1 1/2 cups of ground almonds
1/2 cup of tahini (or any unsweetened nut butter or sunflower seed butter)
1/8 – 1/4 cup maple syrup
2 tablespoons Mysa powder
Almonds to place on top of cookies
Inca bar
Method
- Preheat oven to 180 degrees Celsius
- Line a baking tray with greaseproof paper
- Put ground almonds, tahini, Mysa powder & maple syrup into a bowl
- Mix well
- Take small handfuls and roll into balls – place each one onto the baking tray
- Press one almond into each cookie
- Bake in the oven for 12-14 minutes
- Use a spatula to carefully place each cookie onto a wire tray
- Cool completely
- Melt half an Inca bar and drizzle over the top of each cookie
- Enjoy with your favourite cuppa
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