Rice flour and coconut breakfast cookies

Ingredients

For 1 serving

• Rice flour40 g
• Desiccated coconut10 g
• Brown sugar1 teaspoon
• Coconut oil2 teaspoons
• Baking powder2 g
• Soy milk220 ml

Contains: soy,

Method

1. Heat the oven to 180 °C (conventional) and line a tray with baking paper. If the coconut oil is solid, warm it for a few seconds until it melts.
2. In a bowl mix the rice flour, desiccated coconut, brown sugar and baking powder; add the coconut oil and 2 tablespoons of soy drink and knead with your hands until you have a firm dough that doesn't crumble.
3. Divide the dough into 5–6 balls, place them on the tray and flatten them with your palm to about half a centimetre thick.
4. Bake for 12–14 minutes, until the edges are golden; let them cool on the tray, as they are fragile when hot and turn crumbly as they cool.
5. Serve with the remaining soy drink, cold or hot.