Breakfast Pebbles

INGREDIENTS

4 free-range eggs

50g coconut oil

100g runny honey

1 tablespoon vanilla essence

70g coconut flour

3 tablespoon cacao or cocoa powder

¼ teaspoon fine sea salt

¼ teaspoon bicarbonate of soda

METHOD

1. Preheat the oven to 170°C/150°C fan/gas mark 3 and line two large baking trays with parchment paper.

2. Melt the coconut oil

3. Whisk the eggs in a bowl then add the melted coconut oil honey and vanilla essence and whisk again.

4. Stir in the coconut flour, cacao or cocoa powder, salt and bicarbonate of soda and mix well.

5. To make the pebbles, roll 1 tsp of the mixture into a small ball and place it on the prepared baking tray. Squash the ball gently with your thumb to make a flat pebble. Repeat with the rest of the mixture. These don't expand much so you only need to leave a small gap between each one.

6. Bake the pebbles for around 9-11 minutes. Turn all the pebbles over and cook for a further 6-8 minutes. They should be cooked through but still soft to the touch. This may take some practice.

7. Remove the trays from the oven and transfer the pebbles to a wire rack - they will harden up as they cool.

8. Store them in a glass jar for up to a week.

These breakfast pebbles can be eaten dry as a snack or with milk.