Powerful breakfast cookies with frozen strawberry yoghurt drink
Preheat oven to 180°C.
For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.
Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).
Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.
Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.
For the frozen strawberry yoghurt drink, place all the ingredients in the beaker of the MQ9 and blend to smooth purée. The up and down movement of the innovative ACTIVEBlade shaft makes grinding hard foods like frozen strawberries quick and easy and at the same time results in 2 finer blending results.*
Powerful breakfast cookies with frozen strawberry yoghurt drink
Preheat oven to 180°C.
For the cookies, place the butter, vanilla seeds, sugar, brown sugar, honey, egg, milk, flour and baking powder in the MQ 70 food processor accessory (1.5 l) and process until a soft dough forms.
Crush the pecan nuts with the MQ 20 chopper accessory (350 ml).
Place dough in a bowl and gently mix in the pecan nuts, cranberries and chia seeds.
Form 1 tablespoon of dough into golf ball-sized shapes, flatten into cookies and allow room to spread on the baking tray. Bake for 12–15 minutes or until brown. Leave to cool slightly.
For the frozen strawberry yoghurt drink, place all the ingredients in the beaker of the MQ9 and blend to smooth purée. The up and down movement of the innovative ACTIVEBlade shaft makes grinding hard foods like frozen strawberries quick and easy and at the same time results in 2 finer blending results.*
