A simple and healthy biscuit recipe that my husband loves because the biscuits actually turn out fairly crunchy. I find this is best achieved by over cooking them slightly – hubby is happy to have them a little burnt.
If you are not affected by the gluten, avenin in oats then these are a good source of carbohydrates. You can also buy gluten free oats however if you are coeliac then I would recommend using quinoa flakes instead. Using the almond meal also gives the biscuits a good balance of protein and the coconut oil adds healthy fats, not bad for a humble cookie.
I have added dried fruit as again hubby loves his sultana’s but I also use dried blueberries and other healthier fruits which he doesn’t mind. Try to choose dried fruits that don’t have sulphates or added sugars in them which you can buy at health food stores. By adding dried fruit you do increase the fructose content so use this at your discretion. You can also add raw cacao for a delicious chocolate flavour which the kids love, I prefer to do this without the fruit.
Ingredients makes approx. 12 choose organic ingredients where possible
1 cup oats (substitute quinoa flakes for a gluten free option)
1 cup shredded coconut
1 cup almond meal (substitute with half a cup of spelt flour for a nut-free option)
1 tsp. vanilla powder (you can use pure vanilla extract)
1 tsp. GF baking powder
1 tbsp. white chia seeds
1 twist Celtic sea salt or Himalayan
1/4 cup virgin coconut oil (melted)
1/4 cup rice malt syrup or coconut nectar
1/4 cup dried fruit – optional – blueberries, goji berries, inca berries (this will increase the fructose content)
1-2 tbsp. coconut water (can use filtered water)
or for a yummy vanilla flavour add 2 tbsp. Nutra Organics Thriving Protein in Exotic Vanilla flavour like these yummy ones pictured below that were made using quinoa flakes & without the dried fruit
1. Add all dry ingredients to a large bowl, mixing with a spoon until well combined
2. Add RMS or coconut nectar and coconut oil, mix until evenly distributed, I prefer to use my hands
3. Add dried fruit – if using and mix through
4. Add enough coconut water to make the mixture sticky but not too wet
5. Roll into medium size balls (approx. golf ball size) and place on a lined baking tray, flatten each ball with your hand or a fork pressing to cookie shapes
6. Bake in a pre-heated oven at 170° for approx. 15 minutes or until the edges begin to turn golden. I like to leave them in a little longer as previously mentioned for extra crunch
7. After you remove them from the oven be sure to allow the cookies to cool on a rack, this also helps with the crunchiness