Lay
flat on a baking sheet lined with parchment spray and lightly greased.
Not exact matches
Lay the pieces down, stretched
flat,
on the
baking sheet lined with parchment paper.
Lay them
on a
flat baking sheet lined with parchment paper and
bake for 20 minutes.
I used a small ice cream scoop to form balls placing them
on a
parchment lined baking sheet and then used a small glass
with a
flat bottom to gently flatten them out.
Using a 1 1/2 teaspoon cookie scoop, drop the peanut butter mixture onto the prepared
baking sheet (if you don't have anymore room
on your
sheet, drop them onto a
flat surface
lined with parchment paper).
Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along
with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water
Line an oven proof dish
with parchment paper Roll the mixture into balls, then place them
on the
baking sheet and (optional) press down
on them to make them
flatter Bake in the oven for 20 minutes until crispy
Directions Before you start: Preheat oven to 350 degrees F. Place 30 soufflé cups
on a
flat baking sheet lined with parchment paper or a Silpat.