175 g (1 ½ cups) organic rolled oats
60 g (1/2 cup) organic desiccated coconut
60 g (1/2 cup) chopped almonds
3 tablespoons extra virgin olive oil
3 tablespoons raw honey
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 tablespoon water
PREHEAT your oven to 160°C fan-forced.
COMBINE oats, coconut and almonds into a food processor.
ADD oil, honey, vanilla and baking soda.
MIX well until just combined.
ADD the water and process again.
FORM into 20 small biscuits and place onto a lined baking tray.
FLATTEN down with enough room around each biscuit.
BAKE for 20 minutes until golden brown.
COOL completely before eating and enjoy.
NOTES AND INSPIRATION: I use a food processor to combine mine, but you can also just throw the dry ingredients into a bowl and mix well with your hands until a biscuit dough is formed and it starts to stick together when pressed. The more you work the oats, the more they’ll stick together. Store in an airtight container for 5 days.
Teresa’s healthy, wholefood baking book, Healthy Baking – Cakes, Cookies + Raw is also a must. She shares her most delicious baking treats using pure and honest ingredients that nourish the body and soul. With chapters on healthy cookies, wholesome cakes, raw desserts and the most amazing collection of gluten-free bread, this comprehensive baking book is the ultimate “must-have” wholefood baking book of our time. These delicious recipes are free from refined sugars and flours and offer gluten-free and paleo alternatives to suit everyone’s taste.
Healthy Baking – Cakes, Cookies + Raw and all her cookbooks are available at TheHealthyChef.com eStore and selected bookstores.