Date, Chia and Coconut Biscuits

Hello Dear Reader,

I posted on Monday that I am in the process of doing a freezer and pantry challenge to see if I can make some room in preparation for Christmas and also I feel that we have way too much food in both the freezer and pantry at the moment. I can get overwhelmed when there is too much food in the house, I don't know why but I just feel that way.

When going through the pantry I found big jars of oats, chia, dates and shredded coconut from when LH used to have one of these for breakfast every day. He has since moved on to having this muesli every day topped with fruit and yoghurt. Anyway that is a roundabout way of saying-that is how I ended up making these super yummy biscuits.

I googled for a recipe that contained those ingredients and came up with quite a few, so I mixed a few together, adding and subtracting ingredients along the way and came up with this corker of a recipe. The recipe is so simple, just warming some oil with honey and brown sugar, letting it cool for a while then add it to the dry ingredients, mix, roll into little balls, flatten or flatten (I did both just to see) and bake till golden. Simple and so delicious.

Ingredients for Date, Chia and Coconut Biscuits, clockwise from top right-1 cup rolled oats, 1/2 teaspoon of bicarb of soda, 2 tablespoons honey, 1/2 cup brown sugar, 1/3 cup chia seeds, 1/2 cup shredded coconut, 1/2 cup each of chopped macadamias and dates, 120 gram of neutral flavoured oil (I use rice bran oil for everything) and 1 cup of SR flour

In a small saucepan, on low heat, warm together the oil, brown sugar and honey

Let cool

Meanwhile whisk or sift the SR flour and Bicarb Soda

Then add in the chopped dates, macadamias and coconut, give everything really good stir. Make sure the sticky dates separate into little chunks as they tend to stick together.

Now pour over the oil mixture

And mix well

Roll 2 teaspoons worth of mixture into a little ball, transfer to a lined baking tray and either flatten and shape into a flattish round or leave them in the little ball shape and let the heat of the oven melt them down into little disks. I tried both ways and both techniques ended with a similar result, although the no-flatten technique does result in a slightly more squidgy biscuit, I hope that make sense.

Bake for 10 to 15 minutes at 165C till golden and gorgeous (by the way, this is the tray I flattened out) As always when baking, every oven is different so please keep an eye on them

Crunchy, crisp and so full of goodness

Make them today!

Have a lovely day,

💗Fi

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