This recipe came about when I was looking for an egg free snack for my toddler that I could easily transport and was yummy, filling and healthy…
I love using oats for little tummies as they are a great source of soluble fibre that will fill them up, provides texture, and mixes it up from using wheat based flour all the time.

INGREDIENTS (Makes approx. 20 small biscuits)
1 ½ cups rolled oats
½ cup desiccated or flaked coconut
3 tablespoons almond butter
3 tablespoons extra virgin olive oil (or macadamia oil works well)
3 tablespoons honey
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 tablespoon water – to mix

1 Preheat your oven to 150 C fan forced.
2 Combine oats and coconut in a food processor until fine.
3 Add almond butter, oil, honey, baking soda and vanilla.
4 Mix well for about 15 – 30 seconds or until just combined.
5 Add the water (as needed) and process again. The addition of water will help the mixture stick together if it hasn’t done so already.
6 Form into 20 small biscuits and place onto a baking sheet lined with baking paper.
7 Flatten down and Bake for 10 – 15 minutes or until golden brown.
These will keep in an airtight container for 7 -10 days and are perfect for afternoon tea!


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