We love these chunky and nourishing biscuits with a dash of chocolate. Perfect for breakfast on the go, school lunch boxes or for an afternoon pick me up. This recipe includes gluten free and dairy free alternatives. If you’re avoiding nuts simply leave them out.
INGREDIENTS
- 220g unsalted butter – or 200g coconut oil
- ½ c liquid honey
- 1 ripe banana
- 3 eggs beaten
- ½ c coconut thread
- ½ c pumpkin seeds or sunflower seeds
- ½ c chia seeds
- ¼ linseed (flaxseed)
- 1 ½ c wholegrain oats
- ¼ c walnuts (leave out if nut free)
- 1 ½ c dried fruit (any of the following: dates, raisins, cranberries, sultanas, apricots, cherries)
- OR replace oats, nuts and dried fruit with 3 cups of Something to Crow About Supreme Nuts and Raspberry (cut up any large nuts up).
- Pinch of salt
- ¾ c ground almonds
- 2/3 c wholemeal flour or gluten free four mix (We used a mix of GF baking mix and coconut flour)
- 1 tsp baking soda (may not need if gluten free flour mix includes a raising agent)
- 1 tsp cinnamon
CHOCOLATE TOPPING:
- 150g melted chocolate
- 1 tsp of coconut oil
METHOD
Heat oven to 165 degrees on fan bake or 175 std bake. In a large bowl mix butter honey and mashed banana, stirring to combine. Add beaten eggs and mix well.
In a separate bowl combine coconut and all of the seeds. Reserve ½ of this mixture to use as topping. Add the rest to the butter/banana mixture.
Next add the remainder of the ingredients to the main mix, except chocolate. The mixture will be quite wet.
Using a tablespoon scoop mix onto the baking tray and press out to form a round shape. Sprinkle a small amount of the seed/coconut topping onto each biscuit and press in with the back of a spoon.
Bake for around 15 mins or until edges are golden. Transfer to a rack and cool.
Put chocolate and 1 tsp of coconut oil in small bowl. Melt in the microwave (mid to low temp for 1-2 mins) Once melted and smooth. Use a pastry brush to coat the flat bases with a thin layer of chocolate. Place back on the tray chocolate side up to set pop into the fridge to set. Store in airtight container.
Makes 18-20 biscuits.
