By Buffy-Ellen Gill from Be Good Organics.
Did you see our “5 with…” interview with Buffy? You can read it here.
Buffy always uses certified organic, local and fairly traded ingredients wherever possible.
Mix rolled oats, desiccated coconut, quinoa or spelt flour, baking powder, coconut sugar and salt in a large bowl.
Melt the coconut oil. Combine with your preferred liquid sweetener, vanilla extract and warm water.
Pour the wet ingredients into the dry ingredients and mix well.
Roll into balls with your hands and flatten on a greased tray.
Fan bake at 175°C for 15 minutes until golden but still soft to touch (they will harden on cooling).
Leave to cool (especially if using almond flour) then enjoy dunked into your favourite cup of herbal tea!
*If using almond meal they are a bit crumblier while still hot, so don’t touch them until they’re completely cool. You can also add 1 tsp of cornflour/arrowroot or 1/2 tsp guar gum to help an almond flour-based mixture hold together.
These biscuits are already naturally very low in gluten, with the only gluten coming from the oats and spelt (and most people aren’t intolerant to this type). However if you are truly coeliac you could replace the oats with quinoa flakes and choose the quinoa flour for a completely gluten free option. You could also make a paleo option by replacing the spelt/quinoa flour with almond meal (ground almonds), and the oats with flaked or finely chopped almonds (for texture). Although I personally love the classic combo of oats, coconut and spelt flour – tastes like Grandma’s baking.
Source: Buffy Ellen, Be Good Organics