INGREDIENTS
1 cup rolled oats
½ cup coconut flour
½ cup buckwheat flour
2 tbsp. ground flax seeds
¼ tsp cinnamon
¼ tsp nutmeg
½ cup coconut sugar
¼ cup raisins
¼ cup dried cranberries
¾ cup coconut oil
2 tbsp. honey
½ tsp. bi-carb soda
2 tbsp. boiling water
INSTRUCTIONS
Pre-heat the oven to 150°c. Line 2 flat biscuit trays with baking paper and set aside for later.
In a large bowl mix together the rolled oats, coconut flour, buckwheat flour, ground flax seeds, cinnamon, nutmeg, coconut sugar, raisins, cranberries.
In a small saucepan gently warm the coconut oil and honey. Using one of your measuring cups, blend the bi-carb soda with the boiling water and add to the honey mixture. It will bubble up a little.
Add this to your dry ingredients and mix well. Mound heaped teaspoonfuls onto your baking trays, leaving a little room for the mixture to spread. Bake for 20 minutes or until golden.
Allow them to cool on the trays before storing in an airtight container.
Makes approx. 20 biscuits. Sharon ☺
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