Making school lunches that contain no nuts since Inge started school has been a little challenge at times, as we use a lot of ground almonds and nuts in our recipes. So we have started to come up with a few recipes to make healthy lunchbox options. This is one of those recipes. Packed full of goodness, these biscuits are refined sugar free, but also cater for gluten-free and dairy-free diets as well. We hope you will enjoy them as much as we do.
1 1/2 cups rolled oats
1 cup + 2Tbsp ground sunflower seeds (see NOTE)
1/4 cup currants
3 Tbsp cacao nib (optional, but lovely to add if you have them)
1 1/2 Tbsp chia seeds
1/2 tsp baking soda
1/3 cup melted coconut oil
1 tsp apple cider vinegar
3 Tbsp raw honey
2 Tbsp water
In the order above add everything into your bowl, mixing the dry ingredients together before you start to add the wet ingredients. Use your fingertips to ensure well mixed at the end if needed.
Shape into balls/firm mounds and then gently flatten with a fork (see pictures above).
Bake at 130 C for 20 minutes.
Makes 15 biscuits (if you can resist eating the mixture)
NOTE – You could use ground almonds instead, but sunflower seeds ground (i grind sunflower seeds using my blender or food processor) is not only cheaper, but nut-free, making itgreat for children#s lunchboxes.