Crunchy Muesli Cookies (DF)


250g fresh berries (raspberry, blueberry and blackberry)

200g plain coconut yoghurt

4 tsp maple syrup

1 cup Something to Crow About Macadamia Otago Honey & Nuts Muesli


Preheat oven up to 160C.

Add 2 egg whites to a clean bowl with a pinch of salt. Rapidly whisk the egg whites until it is frothy and can hold soft peaks. Whisk sugar into the egg whites. The egg white will deflate somewhat and thicken to the point where it falls from the whisk in a ribbon. If you’re sugar-conscious, you could get away with subtracting a tablespoon of the sugar and end up with a reasonably well-balanced cookie.

Using a rubber spatula, stir the muesli into the egg whites until they are evenly coated and bound together.

Drop 1/4 cup of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes.

Allow the cookies to cool completely and firm up before attempting to remove them from the baking sheet.

Store airtight at room temperature.