Ingredients
- 1 cup rolled oats
- ½ cup flour (mix of potato, oat, brown rice flour)
- ½ cup shredded or desiccated coconut
- ¼ cup pecans or almonds, finely chopped
- 2 tbsp poppy seeds
- 2 tbsp sesame seeds
- 2 tbsp raisins
- 2 tbsp dried apricots, chopped
- 1 tsp cinnamon powder
- 1 tsp cocoa powder, raw
- ¼ tsp vanilla bean powder
- ½ tsp baking powder (aluminium free)
- ¼ tsp bicarbonate of soda
- pinch of salt (sea/Himalayan/rock)
- 70 g cold pressed coconut oil
- 2 tbsp ground flaxseed mixed with 2 tbsp of water
- ¼ cup plant-based milk (almond/buckwheat/coconut/hemp/oat/rice)
- ¼ cup rice malt syrup
Preheat the oven to 150ºC. In a medium to large mixing bowl combine dry ingredients (oats, flours, coconut, nuts, seeds, fruit, cinnamon, cocoa, vanilla powders, baking powder, soda, and salt) together. Give them a quick mix with a spoon and set aside. In a small saucepan, melt coconut oil, rice malt syrup, and plant-based milk and stir the mixture until nicely combined. Remove from the stove and add the flaxseed. Add all this to the dry mixture and with a spoon mix until all the ingredients are combined. Roll heaped teaspoons of mixture into balls and then press gently with a fork to flatten the biscuits slightly. Place them on baking trays lined with baking paper and bake for about 10 minutes or until golden. Allow them to rest before transferring onto a plate. These are very delicate biscuits so they will be quite soft when just out of the oven and will fall apart if you try to immediately pick them up.
They will last up to 2 weeks in an airtight container and freeze very well.
Enjoy!