Shared this on Facebook, but failed to post on Instagram as my family is in deep prayer. I apologize for the delay in publications for the chefs whom I collaborated with the week of September 16th. My goal is to complete my projects as scheduled by September 30th. Thank you for your kindness and understanding.
My Father has been reunited with My Mother in heaven. If you wish to bid a final farewell, funeral services are held on Tuesday, September 25th at noon at Jardines Nueva Vida in San Miguel de Allende, Mexico. On behalf of the Lim Family, I thank you kindly for the overwhelming love, support, thoughts, and prayers that we have received from around the world. There comes a point where God will stop you from crying. This will take a while. My heart is beyond broken. In loving memory of Joe & Antonette Lim.
Homemade gluten free, vegan oatmeal cookies. I adapted the base from the Banoffee Pie recipe I posted into an oatmeal cookie. They're made from whole grains, and even though they just have a little maple syrup and vanilla paste, they taste great. They're perfect to have on hand as a snack. I even got good feedback from one of the office ladies at work who says she usually can't touch healthy stuff. She thought they were great!!
Tanya's Oatmeal Cookies
Makes 25 -30 cookies.
1/4 cup activated almonds
2 cups rolled oats (wheat free)
2 tsp true cinnamon powder
1/2 tsp salt
1/2 cup dessicated coconut
1/2 cup buckwheat flour
1/4 cup melted coconut oil
1/2 cup plant based milk
3 chia eggs*
2 TBSN maple syrup
1 TBSN vanilla paste or you could replace this with another 2 or 3 TBSN maple syrup but try the vanilla!
* To make 1 chia egg, mix 1TBSN chia seeds with 2.5 TBSN water
1. Pre-heat the oven to 200 degrees celcius (180 degrees celcius for fan forced oven). Grease a large flat metal baking tray.
2. Mix your chia eggs in a glass. They will thicken up in a few minutes.
3. Spoon the coconut oil into a bowl and put into the oven to melt it.
4. Blend almonds in the food processor til roughly chopped up.
5. Add rolled oats, cinnamon, salt and blend til the mix resembles a rough sand.
6. Add dessicated coconut, buckwheat flour, and blend til mix resembles rough sand.
7. Pour the mix into a large bowl, add the melted coconut oil and plant based milk.
8. Mix with a wooden spoon then use your hands. The mix will be sticky.
9. Roll the mix into 3cm balls and then flatten into a cookie on the tray with a fork. The cookies need to be around half a centimetre thick.
10. Bake for 20-35 mins until they start to turn golden brown.
11. Remove from oven and leave to cool on the metal tray, they will continue to harden.
12. Store in an airtight container and enjoy!!
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