Salted Coconut Ice cream Sandwiches

Serves: 8

Preparation time:30 minutes

Cooking time: 20 minutes

• 1 cup buckwheat flour
• ¾ cup oat bran
• 1 tsp baking soda
• 1/4 cup coconut oil, melted
• 100 gram manuka honey

• 6 eggs, separated
• 75g caster sugar
• Coconut whipping cream
• ¼ cup shredded coconut
• 1 tbsp mesquite powder

1.     Preheat the oven to 170 degrees Celsius.

2.     In a large bowl, combine the buckwheat flour, oat bran and baking soda. Whisk to combine. Add the coconut oil and honey, stirring to combine.

3.     Spoon a tablespoon of the mixture onto a lined baking tray and shape into a cookie. Ensure they are equal sizes. Top with some shredded coconut and bake for 10-15 minutes until puffed and golden

4.     Meanwhile, whisk the egg whites until soft peaks form. Add the sugar and continue whisking until the sugar has dissolved and stiff glossy peaks form.

5.     Combine the coconut whipping cream and a generous pinch of salt in another bowl of a stand mixer fitted with a whisk attachment and whip to soft peaks. Add yolks to the whipped cream and fold through.

6.     Lightly toast the coconut flakes and once cool, add them, the mesquite powder and yolk/cream mixture to the whites and briefly fold through. Let this set in the freezer for a few hours.

7.     Once the cookies are completely cool, spoon some of the ice cream on one cookie, sandwich with another, and enjoy!

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