Makes 15-20
Low FODMAP
Dairy Free
Gluten Free Option Available
Ingredients:
1 cup of oats
1 cup gluten free self-raising flour
125g melted dairy free spread
1 cup desiccated coconut
1/2 cup unsalted smooth peanut butter
1/2 cup unsalted peanuts, roughly chopped
1 tbsp golden syrup
3/4 cup brown sugar
2 tbsp hot water
2 tbsp psyllium husks
Method:
Preheat oven to 160ºC.
Put all ingredients into a bowl and mix until well combined.
Use a tbsp to make into balls and place them on a tray lined with baking paper 4cm apart.
Bake in a 160ºC oven for 15 minutes or until golden.
Remove tray from oven and transfer biscuits to a wire rack to cool.
Tips:
To make these biscuits gluten free, simply swap the oats for the same quantity of quinoa flakes.
These biscuits are great to have as snacks.
You can store them in an airtight container for 1 week and the freezer for up to 3 months.