These biscuits are a hit with most children, and they’re much healthier than a digestive. They’re made with a mix of oats and flour, though they do work with 100% oats. You can use whatever flour you like really: I tend to use a mixture of plain white flour (to make them lighter), buckwheat flour and ground almonds.
Sweetness comes from dried fruit: I use half dates, half figs. The figs can be replaced with more dates or another dried fruit if you want to mix it up a bit.
I use refined coconut oil in this recipe because it doesn’t impart a coconuty flavour. If you like your biscuits coconuty then use virgin coconut oil instead.
Free from: soya
Gluten, wheat free: replace wheat flour with buckwheat flour or oats
Nut free: replace ground almonds with flour or oats
This is a vegan recipe
These kiddie friendly biscuits contain whole grain and no refined sugar.
- 1/2 cup oats
- 1/4 cup buckwheat flour
- 1/4 cup ground almonds
- 1/2 cup plain white flour
- 1/2 cup chopped dates
- 1/2 cup chopped dried figs
- 1/2 tsp mixed spice (optional)
- 1 tbsp orange juice (optional)
- 4 tsp refined coconut oil
Blitz all the dry ingredients and dried fruit together in a food processor.
Add the orange juice and blitz again.
Add the coconut oil 1 tsp at a time. Blitz after each addition. When the mixture starts to form a dough it's ready to cook. You might not need all the fat, or you may need slightly more.
To form biscuit shapes you have 3 options...
1. Roll the dough into a sausage and wrap in cling film. Refrigerate until it is hard then cut slices.
2. Roll out and cut shapes with a cookie cutter.
3. Roll dough into small balls and flatten onto a lined baking tray.
Bake on a lined tray at 170C for about 15 minutes, or until the edges start to turn golden.
Cool on a cooling rack, then store in an airtight container.