Perfect for a healthy protein enriched snack or lunch box cookie for the kids
· 1 cup whole unsalted almonds or 1 cup of almond meal
· 1/2 cup rolled oats
· ½ cup honey or maple syrup (optional)
· ½ cup sunflower, olive or coconut oil
· 1 egg
· ½ teaspoons baking powder (gluten free baking powder if coeliac)
· ¼ cup linseeds (also called flaxseeds)
· ½ cup chopped dried dates, sultanas or goji berries (optional)
1. Preheat oven to 150 degrees Celsius
2. Place the almonds in the blender or I used the thermomix and pulse for 10seconds on speed 9 or if using a blender, until the almonds become fine like breadcrumbs. Alternatively you can buy Almond Meal and you miss this step.
3. Add the oats, honey, oil, egg and baking powder and blend for about 10seconds on Speed 2 or blend until combined, don’t overdo it. Scrap down the sides and blend again on the same speed for the same length of time.
4. Pour mixture into a large bowl and stir through the chopped dates and linseeds
5. Using a tablespoon, spoon portions of the mixture onto a large baking tray lined with grease-proof paper
6. Bake in the oven for 10-12 minutes or until they brown
7. Turn the oven off and leave the cookies in the oven for a further 10 minutes
8. Remove from the oven and leave to cook on a wire rack
I found this recipe by The Nutrition Guru and The Chef (put in html link below) which I highly recommend and then tweaked it to suit me.
I still got about 12 biscuits out of the mix, if you find the mix a bit runny with stir some more oats into the mixture so you are able to spoon small teaspoon portions onto your prepared baking tray.
I also found them a bit soft, so I left them in the oven for a bit longer than the 10mins after you turn the oven off actually and let them crunch up.
Recipe sourced from: http://www.thenutritionguruandthechef.com/
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