Carob, Sultana and Oat Biscuits
These biscuits are super easy to make, can be modified if needed and kid friendly. I make 2 batches at a time as they don’t last long in our house. On this occasion I also used chopped up Easter eggs in lieu of Carob as we had lots of Easter chocolate to get rid of.
Ingredients
- 1/3 cup honey
- 1/4 cup coconut oil (melted)
- 1 egg
- 1 cup quick oats
- 1/2 cup plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup carob buttons
- 1/4 cup organic sultanas
Instructions
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper.
In a bowl, mix all the wet ingredients (honey, oil, egg)
In a separate bowl mix all the dry ingredients (oats, flour, baking powder, cinnamon, salt, carob buttons and sultanas).
Combine the wet and dry ingredients, mix with a spoon until combined.
Using a spoon, scoop a decent amount of mixture onto a baking sheet. Push down slightly so they are flattened.
Bake for 10 minutes.
Leave on the baking trays for approx. 10 mins to allow them to set (if you can resist eating them that long)
Notes
If you like vanilla, add 1tsp of vanilla
If you don’t have access to carob buttons, substitute with choc chips. I bought my carob from a local health food store (Heart and Whole, Port Noarlunga)
180 degrees celcius is based on a non fan-forced oven.
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