Gluten Free Muesli Biscuits
These are seriously yummy!
I have to thank Marike, one of the dietitians I am lucky enough to work with for this recipe.
At the Nutrition and Wellbeing clinic we are very food orientated, so every month at our staff meeting we each take turns to make something to share with the rest of the team. At a recent meeting Marike made these biscuits, they were a huge hit and she was kind enough to share her secret recipe!
I have to admit, I have adapted this recipe several times due to availability of ingredients, but they still work perfectly every time. The main changes I have made are using any mixture of ground seeds or nuts to total 1 cup (in this version of the recipe I have used 1/2 ground almonds and 1/2 ground linseeds, Marike used all ground almonds) and using any combination of whole seeds, dried fruit and/or roughly chopped nuts to total 1 cup (here I have used 1/3 cup each sunflower seeds, pumpkin seeds and pistachios; Marike used slivered almonds in place of pistachios). But I always keep the same amount of coconut, oil, honey, water and bicarb to ‘glue’ it all together.
Cooking them at a low temperature prevents them from browning too fast and they turn out firmer (although mine are always chewy, Marike’s were crunchy). I find they also store better like this (although they never last long at our place!) too.
So give these a go with whatever combination of nuts, seeds and dried fruit (if you like) that you have in the fridge (best place to store nuts and seeds) or pantry. I can guarantee you will LOVE them!
- ½ cup (60 g) ground almonds
- ½ cup (60g) ground linseeds
- ⅓ cup (42 g) roughly chopped pistachios
- ⅓ cup (46g) pumpkin seeds
- ⅓ cup (50g) sunflower seeds
- 1 cup (62 g) shredded coconut
- ¼ (80 g) cup honey
- ¼ cup (50 ml) macadamia nut oil
- 1 tablespoon boiling water
- ½ teaspoon bicarb soda
- Preheat oven to 120 degrees and line a baking tray with baking paper (like glad bake)
- In a medium sized bowl, combine almond meal, ground linseeds, pistachios, pumpkin seeds, sunflower seeds and coconut.
- Add honey and oil to a small saucepan and heat over low heat until just warmed and honey starts to melt (do not allow to bubble).
- Mix the bicarb soda and boiling water together, then pour into the saucepan with honey and oil and mix until it starts to froth.
- Pour honey mix into the dry nut, seed and coconut ingredients and mix through until well combined.
- Using a soup spoon, scoop out spoon-fuls, roll, place on lined tray, then flatten slightly (using slightly wet hands stops the mixture from sticking to you).
- Bake for 30 minutes, until golden.
- Cool and enjoy.
Per Biscuit: 548kJ or 130 calories; P 3g Fat 12g SFat 3g CHO 3g Fibre 2g
For a nut free healthy lunchbox biscuit, replace ground almonds with ground linseeds and use dried fruit (cranberries, apricots, figs, raisins etc) in place of chopped nuts
For a low FODMAP biscuit, avoid using pistachios or cashews or almonds, but any other nuts are okay. Replace almond meal with ground macadamias. Do not used dried fruit and replace honey with pure maple syrup
For a vegan option, replace honey with pure maple syrup