Gluten Free Muesli Biscuits
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 120 degrees and line a baking tray with baking paper (like glad bake)
  2. In a medium sized bowl, combine almond meal, ground linseeds, pistachios, pumpkin seeds, sunflower seeds and coconut.
  3. 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).
  4. Mix the bicarb soda and boiling water together, then pour into the saucepan with honey and oil and mix until it starts to froth.
  5. Pour honey mix into the dry nut, seed and coconut ingredients and mix through until well combined.
  6. 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).
  7. Bake for 30 minutes, until golden.
  8. Cool and enjoy.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/06/09/gluten-free-muesli-biscuits/