Dairy Free | Fructose Friendly (limit to 1 biscuit per serve)
Makes 9 biscuits
Save this recipe down and throw it into the mix now that you have some extra down time at home!
My ‘health biscuits’ have been adapted from my grandpa’s recipe which he used to make when I was growing up. I remember the sweet oaty smell when they came out of the oven. They are normally chewy until they have cooled then firm up, so definitely catch a taste when freshly baked.
1 ½ cups oats (or 1 cup oats + ½ cup coconut)
¾ cup almond meal
½ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons cinnamon
¼ cup flaxseed
2 tablespoons chia seed
2 tablespoons psyllium husk (optional)
Pinch sea salt
½ teaspoon Bi carb
4 tablespoons coconut oil
4 tablespoons maple syrup
4 tablespoons water
Preheat the oven to 160°C and line a baking tray with baking paper.
Add all the dry ingredients into a large mixing bowl. Stir to combine.
Melt the coconut oil in a small bowl in the microwave. Add the remaining wet ingredients with the coconut oil and mix until well combined.
Fold the wet ingredients into the large bowl and mix thoroughly.
Roll tablespoon-sized amounts of dough into balls and place on a baking tray. Flatten the balls with a fork.
Bake the cookies for approximately 13-15 minutes or until golden brown on the bottom of the biscuit.