Ingredients

• 75g Porridge Oats/Quinoa Flakes
• 20g Buckwheat Grouts – Not in the original recipe and maybe not required with the oats.
• 50g Crunchy peanut butter
• 17.5g Brown Rice Flour
• 12ml maple syrup
• 30g Coconut oil, melted
• 12g Coconut/Brown sugar

For the Ganache – optional

• 1 Tbsp cacao powder
• 1 Tbsp maple syrup
• 50g Peanut butter
• 3 Tbsp Almond milk

Method

• Put non-stick mat into the bottom of the Remoska
• Place all the cookie ingredients in a large bowl and mix well until well combined.
• Spoon the cookie mixture onto the non-stick mat in the Remoska, bring it together and press down until about 1cm thick; the mix is very crumbly.
• Cook for 35mins until golden brown.
• Leave in the Remoska to cook, and then slide the non-stick mat and cookie out of the remoska.
• Gentle break the large cook into pieces of the required size.
• If you want to make the ganache, put all of the ingredients in a small pan and heat until they come together  to form a paste.  Once very thick, remove from the heat and leave to cool.
•  Once cool, spread on top of the cookies; though be careful as the cookies are liable to break….

Note

Peanut butter can be swapped for any other type of nut butter, e.g. almond or cashew.