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'Golden cornflake reminiscent crumbly fruit filling bites, it’s what
you get when you bake cookie dough in doughnut trays in the oven, packed with resveratrol high fruits. Forget the Wheat and gluten goop, going with oat and corn flours is better for the digestive system. Well now this cookie is also doughnut baked hybrid with the yumminess and fun of both. Great served up with PURE coconut cream or with PURE maple syrup. Sturdy enough to pack in a brown bag for your oatmeal on the go :D Don't forget there’s more post Links at the end of this creation. Enjoy :D'
From Chapter 06 Sweetgrain Starchfit (Link)
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... What I Used;
Whole
Oat Home-made flour
PURE Stevia Skim Milk Egg Baking powder Sultanas Currants
Rice Bran Oil spray (Link)
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... Delisc with PURE
coconut Cream
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... Or with Pure maple
syrup poured over
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... Combine the dry bowl -
Whole oatmeal flour, Fine grind and Medium grind corn flours, baking powder,
well. Stir through the Currants and sultanas
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... Combine wet bowl -
Start by whisking up eggs, before adding Rice bran oil, then skim milk
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... Add wet to dry to
combine. Out with a heavy duty doughnut baking tin coated with rice bran
oil and grab an ice-cream scoop. Measure out batter to
tray moulds and press down evenly
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... Bake in 30
minutes (Great subs for having your cereal on the go)
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... Thank-you, Don't forget to follow and Share.
Some More Post Links Below;
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Coming |
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