Salsa Verde Chicken Roulade with White Bean Mash
*Start this recipe the day before (or 6 hrs)
INGREDIENTS
(Makes 18)
– 1.5 cups almond meal
– 1/2 cup oat flour
– 1 tsp. baking powder
– 1 pinch fine sea salt
– ¼ cup preservative free peanut butter (or almond butter)
– ¼ cup maple syrup or honey
– 2 tbsp. sunflower or coconut oil
– 3-4 tbsp. almond milk
– 1 tsp. pure vanilla extract
– 60g 70% dark choc, roughly chopped
– 60g raw whole almonds, roughly chopped
Method
1. Preheat the oven to 180°C fan forced and line 2 baking trays or 1 large baking tray with baking paper
2. In a large mixing bowl, combine all ingredients except chocolate and chopped almonds and mix well
3. Fold in chocolate and almonds
4. Place heaped tsp. of batter, 3 cm apart on the lined baking trays. The batter will be sticky so you will need to fix the shape of the cookies a little. Press each with a fork
5. Bake for 10-12 minutes or until just golden
6. Store in an airtight container in room temperate for up to a weeK