Oat cakes? Rice cakes? Coconut cakes!
Perfectly round medallions to take them with you on a sunny summer Saturday to nibble on while you are enjoying this wicked warm weather in the nature somewhere where you feel at peace.
You will need (makes 21):
1.5 cup desiccated coconut
4 medjool dates (soaked overnight)
a good pinch of fine Himalayan rock salt
2 generous tbsp coconut oil
1 to 2 tbsp coconut flour
1. Soak the dates overnight, then take them out and discard the seed and skin from each. Melt the coconut oil.
2. Put the prepared dates into a blender with 2 tbsp soaking water and add the rest of the ingredients. Pulse for a few seconds to combine well. Transfer the dough to a mixing bowl.
3. Preheat the oven to 175 C. Line a baking tray with baking paper.
4. Use a tablespoon to measure out the dough. With the spoon dig into the dough, lightly press the spoon full with the dough to the side of the mixing bowl. Place a round cookie cutter (I have used 5.5 cm diameter) on the baking paper, put the measured dough in and press the dough down with the back of the spoon, working round the edges to get a flat surface. Carefully lift up the cookie cutter (help with the back of the spoon very gently pushing down the edges here and there).
5. Repeat step 4 until you have used up all your dough.
6. Put the baking tray into the preheated oven and bake at 170 C for about 15 mins or just until the edges brown a little.
7. Slide the baking paper onto a wire rack and allow the coconut cakes to cool down. Enjoy as they are or with fresh berries or spread some avocado on top.
Tip: Lock the leftovers (if there is any left) into an airtight glass container and put the container into the refrigerator (I like to keep them there).