At the moment I am keen on anything that has chia seeds in, and decided to check out recipes using this great ingredient. I already have chia seeds for breakfast and thought that may be something like a biscuit would be a nice change.
I came across a recipe which I liked and thought that I could modify it just a little to suit what I wanted, and it was egg and dairy free which was nice.
I had most of the ingredients in my pantry with the exception of the cranberries in the original recipe, but decided to swap with goji berries which I had plenty of. The mixture was easy to put together and very quick.
Perhaps a little fiddly to get onto the baking sheet as they don’t really stick together a great deal, but a little perseverance helps.
The biscuits need to be baked until golden brown, which is not easy to tell because of the colour of the mixture. I did notice if you don’t bake them long enough (which was the case with one tray of mine) they will go soft on sitting.
Definitely worth the effort and will make again for sure. My grandson gave them the “thumbs up” and went back for more.
Hope you enjoy them as much as we did. Happy baking!!
- 150g coconut oil
- 2 tablespoons honey
- 1 cup wholemeal spelt flour
- 1/2 teaspoon bicarbonate soda
- 1 cup rolled oats
- 1/2 cup coconut sugar
- 1/2 cup desiccated coconut
- 1/2 cup dried goji berries**
- 1/2 cup coarsely chopped pistachios
- 1/3 cup black chia seeds
- Optional - 1 tablespoon milk chocolate bits
- Preheat oven to 180°C or 160°C fan-force.
- Line 2 large baking trays with baking paper.
- Place coconut oil and honey in a small saucepan over medium-low heat.
- Cook, stirring, for 2 to 3 minutes or until combined and smooth. Remove from heat.
- Allow to cool.
- Sift flour and bicarbonate of soda into a large bowl.
- Stir in oats, sugar, coconut, goji berries, pistachio, chia seeds, and chocolate (if using).
- Add cooled coconut oil mixture and stir until well combined (the mixture will still be crumbly).
- Place firmly packed measures of mixture on prepared trays, allowing 2cm for spreading.
- Flatten slightly and reshape, pressing with fingertips.
- Bake for 15 minutes or until golden.
- Allow to cool completely on trays.
- These biscuits need to be golden brown otherwise they will soften on sitting.
- ** Can use cranberries, or even raisins or sultanas if you like.