These are so good with a cup of tea, and are an awesome alternative to super sugary biscuits for the family. We used date syrup to help bind and sweeten the biscuits. Even though date syrup is processed in our bodies as a sugar, this one has higher magnesium and potassium, a higher fibre content and is an overall better alternative to most sugars out there. Plus, this recipe uses less than 1 /2 cup. If your kiddies don’t like sultanas, replace with more apricots or something else they might prefer. And if all fails and they simply don’t like it, I guarantee you will.
1 1/3 cup Wholewheat flour
1 tbs Flax seeds (optional)
1 tbs Hemp seeds (optional)
1 tbs Sunflower seeds
1 tsp Baking soda
1/2 tsp Cinnamon
1/2 tsp Course salt
1/2 cup Sunflower oil
1/3 cup + 2 tbs Date syrup (or Honey)
2 1/2 cups Oats
1 cup Saltunas
6 Dried apricots
Preheat your oven to 170°C and place baking mat onto a baking tray.
In a large bowl, mix the flour, flax seeds, hemp seeds, sunflower seeds, baking soda, cinnamon and salt together.
In a seperate bowl, whisk the oil, date syrup and eggs together.
Add the oil to the flour mixture and mix together.
Add the oats, sultanas and apricots and mix together till combined.
Roll a tablespoon size into a small ball, place onto the prepared baking tray and flatten down. Repeat, placing each biscuit about 5 cm apart.
Bake for 8-10 minutes.
As this recipe makes such a big batch, I like to place the uncooked (pre-shaped) biscuits in the freezer till its hardened, then store in a ziplock bag in the freezer for up to 6 months. Just pop in the oven for 10 minutes.
Store baked biscuits in an airtight container for up to 1 week.