INGREDIENTS:

• 1 ½ cups rolled oats
• 1 cup cooked quinoa
• ¼ cup coconut milk powder
• 1 cup fine desiccated coconut
• 1 tsp pink salt
• 1 organic egg
• ¼ cup coconut oil, melted
• 1/3 cup honey or maple syrup
• 1 tsp vanilla essence

METHOD:

1. In a bowl, stir together the oats, quinoa, coconut milk powder, coconut and salt.
2. In a separate bowl mix the egg, coconut oil, sweetener and vanilla.
3. Stir in the wet mix into the dry.
4. Divide cookie mix between 12 silicone muffin holes and press down with the pack of a tablespoon.
5. Cook in a pre-heated oven for 10-12 minutes at 180 degrees Celsius until the edges are golden brown.
6. Allow to cool for 5 minutes before removing.
7. Store in an air-tight container for up to 3 days.

Tip: coconut milk powder can be found online or at most health food and speciality stores.