A recipe from The Nourished Chef
1 Cup Smooth Peanut Butter
1 Cup Coconut Sugar (or sugar of choice)
1/3 Cup Califia Farms Vanilla Almond Milk
1 tsp Vanilla Bean Paste
1 Cup All Purpose Flour
1 tsp Baking Powder
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1. Preheat the oven to 175⁰C. Line two large baking trays with parchment paper.
2. In a large bowl, add the peanut butter and sugar of choice. Using a spoon, mix until creamy. Stir in the vanilla almond milk and vanilla bean paste until combine. Add the flour, baking soda, ginger and cinnamon. Using your hands, knead the mixture and roll into a large ball.
3. On a floured work surface, using a rolling pin, roll out the dough ball into a 1cm thick rectangle. Using a star cookie cutter, create star shapes into the rolled dough. Carefully remove the stars and place onto the baking tray. Repeat this process with remaining dough.
4. Place in the oven and bake for 7-10 minutes or until crispy on the outside. Allow to cool completely before dusting over some icing sugar. Enjoy!
The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last five years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something she's very passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks. Follow her Instagram here: @thenourishedchef
For more details on Califia Farms visit califiafarms.com.au