Directions
- 1Pour the maple syrup and coconut oil into a bowl.
- 2Microwave for 15 seconds until melted.
- 3Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour.
- 4Mix well.
- 5Grease a cupcake tin.
- 6Divide the mixture evenly between the holes, about 1 heaped tbsp each.
- 7Using the back of a spoon, press down the mixture down until smooth.
- 8Bake for 10-12 mins, until the edges begin to brown.
- 9Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.
- 10Spoon 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.
- 11Chill until set, then serve.
Ingredients
- 100 ml maple syrup
- 2 tbsp coconut oil
- 50 g roasted chopped hazelnuts
- 50 g pistachios, chopped
- 75 g flaked almonds, finely chopped
- 30 g sunflower seeds, roughly chopped
- 30 g raisins, roughly chopped
- 50 g rolled oats, blended
- 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!
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