
An easy and original recipe for coconut and IRO Matcha rocher biscuits that will be a tasty treat for both big and small. This vegan and gluten-free recipe was created by Marie Dykmans on her blog.
For party celebrations, a healthy and practical snack, as a table decoration or to amaze your guests: every foodie will love these coconut Matcha rocher biscuits!
INGREDIENTS
For 10 biscuits:
- 200 g of grated coconut
- 1 teaspoon of IRO Matcha tea for Cooking
- 50 g of cane sugar
- The juice of 2 cans of organic chickpeas
- A pinch of salt
METHOD
- Hand mix the chickpea juice, brown sugar, grated coconut and salt in a bowl.
- Preheat the oven to 200°C and prepare a baking tray lined with baking parchment.
- Using an ice-cream scoop, make little balls of paste and arrange them on the tray.
- Bake for 20 minutes until the biscuits start to brown.
USEFUL TIPS
You will need chickpea juice for this recipe. So use the chickpeas to make some hummus!
DISCOVER IRO MATCHA TEA FOR COOKING
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Organic Matcha tea for Cooking Premium Culinary Grade
€ 18,90 – € 39,90 Select options