Recipe: Milk and Cookie Cups
MAKES 12 CUPS
2 ½ cups oats
2 tbsp ground flax seed
½ tsp salt
1/3 cup real maple syrup
2 tbsp tahini or peanut or almond butter
¼ cup coconut oil
1 very ripe banana, mashed well
2 tsp vanilla extract
2 cups semi-sweet or dark chocolate chips
Whole milk, coconut milk or yoghurt
Toasted nuts, chocolate chips, fresh berries or bananas
1 In a large bowl combine the oats, ground flax and salt.
2 In a medium glass bowl combine the maple syrup and peanut butter.
3 Microwave on high for one minute or until the maple syrup is bubbling.
4 Stir to combine the melted peanut butter with the maple syrup.
5 Add the coconut oil, mashed banana and vanilla.
6 Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened.
7 Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
8 Meanwhile preheat the oven to 180C.
9 Grease a 12-cup muffin pan with butter, oil or non-stick cooking spray.
10 Remove the dough from the freezer and fold in the chocolate chips.
11 Divide the dough evenly among the 12 muffin cups.
12 Starting in the middle, press down lightly with your fingers to form a bowl.
13 Press from the bottom up to form the dough around the sides of the cups.
14 Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top.
15 Remove from the oven and allow to cool for five minutes, then run a butter knife around the edges and carefully remove the cups from the pan.
16 Allow the cups to cool a little.
17 Serve the cups in a bowl and fill with whole milk or thick canned coconut milk.
18 Garnish with fresh berries, chocolate chips, nuts or bananas.