Oat, Nut and Seed Chocolate Chip Biscuits
125g coconut oil
1 teaspoon baking soda
2 tablespoons warm water
1 cup rolled oats
1 cup coconut flour
1 cup wholemeal flour
half a cup walnuts
half a cup sunflower seeds
2 teaspoons ground cinnamon
1 cup dark chocolate chips
Preheat the oven to 180 deg. C. Bake setting.
Place the coconut oil and honey into a small saucepan and melt together. Don't overheat; it it only just needs to melt. Set aside to cool.
In a food processor, blend the oats until they form a fine meal.
Add the walnuts and sunflower seeds and briefly process again until they are chopped, but still retail some chunks. Transfer this mixture to a large bowl, and add the coconut and wholemeal flours, and the cinnamon.
Dissolve the soda in the warm water and stir it into the cooled honey and coconut oil.
Add the liquid ingredients into the oat and flour mixture and stir to combine.
Lastly stir in the chocolate chips. It is essential that the oil and honey are cool, or else they will start to cook the flours and melt the chocolate chips once they are added.
Using a soup spoon, take teaspoon lots and place them on a lined baking tray.
Flatter the biscuits a little, then bake for 8 to 10 minutes.
These biscuits keep well and are a perfect brain food snack for school and work.