Simple and amazingly delicious. Gluten free and vegan to go treat!
Makes 8 small bars:
Oat (Provena Gluten-Free Jumbo Oats - 50g)
Puffed Rice (20g)
Vegan Butter (25g)
Agave Syrup (25g)
Brown sugar (25g)
1) In a large bowl, stir oats and rice cereal together. Set aside.
2) In a small pot, melt butter, agave and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes.
3) Pour over dry ingredients and mix well to moisten all ingredients.
4) Firmly press into pan.
5) Cool on room temperature for two hours before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Makes 46 cookies:
Butter (unsalted - 125g)
Sugar (granulated - 100g)
Egg (yolk 1 - organic or free range)
Flour (265g)
1) Beat the butter and sugar together until smooth and creamy.
2) Mix in the egg yolk until well incorporated.
3) Add the flour and mix.
4) Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5) Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6) Before baking, preheat the oven to 180C.
7) Slice the dough into slices and place them in baking sheets.
8) Bake until just beginning to turn golden around the edges, about 16-18 minutes.
