This divine recipe is brought to your by Mix Mate Holly - Nutrition + Dietetics student and healthy Instagrammer over at @Paradise_Pantry. Check out our interview with her right here to learn more her, as she shares what's for dinner at her place tonight.
INGREDIENTS:
BISCUIT
- 1 packet Cookie Dough Fit Mixes
- 1 tablespoon of coconut oil
- 1 tablespoon of rice malt syrup
- 1 teaspoon extra cacao nibs
LEMON CURD
- 2 eggs
- 1/4 cup lemon juice
- 1 1/2 tablespoon rice malt syrup
- 1 1/2 tablespoon coconut oil
METHOD:
- Mix all biscuit ingredients together and roll out onto some baking paper
- Use a small cookie cutter to make 12 circles and set aside
- In a small saucepan heat the rice malt syrup and coconut oil until combined
- Let cool slightly then add in lemon juice and eggs
- Whisk continuously over low heat until it is thick and bubbles are starting to form
- Let cool for 15 minutes
- Spoon equal amounts onto 6 of the circle bases
- Place the other circles on top
- Eat immediately or store in fridge for 3 days
- Enjoy!