WHOLESOME CRUNCHY BISCUITS

Wholesome Crunchy Biscuits are full of fibre and protein as well as being nutritious and filling.  They have a crunchy outer and chewy centre and actually taste better the day after baking when the flavours have had time to meld.

Ingredients:

12 organic dates, pitted and chopped

1.5 cups of quinoa flakes (for a gluten free option use 2 cups of quinoa flakes instead of oats)

1 cup of oats

1 cup of pepita seeds

1 cup of sunflower seeds

1 cup of dessicated coconut

150grms of melted butter or 200ml melted coconut oil or ghee

2 tablespoons of rice malt syrup (depending on personal taste)

1 teaspoon of aluminium free baking powder

½ teaspoon of Himalayan salt

1 heaped teaspoon organic vanilla powder

2 teaspoons of organic ground cinnamon

3 teaspoon of ground cardamom

1 heaped tablespoon of spelt flour (for gluten free option use rice flour)

 

Method:

• Preheat oven to 165 deg C.
• Grease and line a large baking tray.
• Place all dry ingredients – oats, quinoa flakes, sunflower seeds, pumpkin seeds, cinnamon, cardamom vanilla, salt, baking powder – into a large mixing bowl.
• Prepare the dates:  pit the dates and place dates in a blender.  Blend to a paste and then put in a bowl and cover with 1 cup of hot water for a few minutes.  Mix it up well and add to dry mixture.
• Melt butter, ghee or coconut oil and stir into dry mixture with dates.
• Stir with a wooden spoon to combine all ingredients until well mixed.
• Take a small amount of biscuit mixture and roll into a ball in your hands and place onto baking tray.
• When you have finish, use a fork to flatten the top of each ball into a biscuit shape.
• Put tray in oven and bake for approximately 25 minutes or until biscuits are golden brown (this will depend on your oven).
• Cool biscuits on a cooling rack.

 

Makes approx. 16

These biscuits will will keep in an airtight container for approximately 5 days.