Recipe Courtesy of Ali Hargreaves, Nutrition Advisor
Ali published her cookbook, Foraging Throughout Tasmania, at the start of 2020. It is a collection of 40 recipes including 20 savoury and 20 sweet recipes and focuses on nourishing and nutritious meals, along with some more indulgent treats to provide balance in the lives of each reader.
Packed with oats giving you a great source of slow-release carbs, the coconut sugar is a great alternative to refined sugar and adds the extra sweet kick.
Preparation time: 15 minutes Cooking Time: 10-12 minutes
Step 1 – Preheat the oven to 180°C (fan-forced)
Step 2 – Blend the oats in a blender until they are the consistency of flour.
Step 3 – Combine the oats, plain flour, coconut sugar and baking powder in a bowl, then mix in the milk, coconut oil and maple syrup until well combined.
Step 4 – Stir in the chunks of chocolate, then roll the mixture into small balls, flatten, and place in a baking tray.
Step 5 – Bake for 10-12 minutes. allow to cool slightly before serving.