Healthy Biscuits
Directions
- 1Pour the maple syrup and coconut oil into a bowl.
- 2Pour the maple syrup and coconut oil into a bowl.
- 3Pour the maple syrup and coconut oil into a bowl.
- 4Microwave for 15 seconds until melted.
- 5Microwave for 15 seconds until melted.
- 6Microwave for 15 seconds until melted.
- 7Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour.
- 8Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour.
- 9Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour.
- 10Mix well.
- 11Mix well.
- 12Mix well.
- 13Grease a cupcake tin.
- 14Grease a cupcake tin.
- 15Grease a cupcake tin.
- 16Divide the mixture evenly between the holes, about 1 heaped tbsp each.
- 17Divide the mixture evenly between the holes, about 1 heaped tbsp each.
- 18Divide the mixture evenly between the holes, about 1 heaped tbsp each.
- 19Using the back of a spoon, press down the mixture down until smooth.
- 20Using the back of a spoon, press down the mixture down until smooth.
- 21Using the back of a spoon, press down the mixture down until smooth.
- 22Bake for 10-12 mins, until the edges begin to brown.
- 23Bake for 10-12 mins, until the edges begin to brown.
- 24Bake for 10-12 mins, until the edges begin to brown.
- 25Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.
- 26Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.
- 27Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.
- 28Spoon a little melted chocolate over each biscuit and spread evenly, use the tines of a fork to make the classic wave pattern, if you like.
- 29Spoon a little melted chocolate over each biscuit and spread evenly, use the tines of a fork to make the classic wave pattern, if you like.
- 30Spoon a little melted chocolate over each biscuit and spread evenly, use the tines of a fork to make the classic wave pattern, if you like.
- 31Chill until set, then serve.
- 32Chill until set, then serve.
- 33Chill until set, then serve.
Ingredients
- 100 ml maple syrup
- 100 ml maple syrup
- 100 ml maple syrup
- 2 tbsp coconut oil
- 2 tbsp coconut oil
- 2 tbsp coconut oil
- 50 g roasted chopped hazelnuts
- 50 g roasted chopped hazelnuts
- 50 g roasted chopped hazelnuts
- 50 g pistachios, chopped
- 50 g pistachios, chopped
- 50 g pistachios, chopped
- 75 g flaked almonds, finely chopped
- 75 g flaked almonds, finely chopped
- 75 g flaked almonds, finely chopped
- 30 g sunflower seeds, roughly chopped
- 30 g sunflower seeds, roughly chopped
- 30 g sunflower seeds, roughly chopped
- 30 g raisins, roughly chopped
- 30 g raisins, roughly chopped
- 30 g raisins, roughly chopped
- 50 g rolled oats, blended
- 50 g rolled oats, blended
- 50 g rolled oats, blended
- 100 g dark chocolate, melted
- 100 g dark chocolate, melted
- 100 g dark chocolate, melted
Equipment
bowlmicrowavecupcake tinovenwire rackspoonfork
Tips
- Versatile recipe - swap for any nut/seed/dried fruit you have
- Packed with nutrients
- SO easy and tasty!