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There’s a heap of rain on the way for eastern Australia this week so I decided to bake some delicious and wholesome jumbo biscuits to get us through the rainy mornings and afternoons. Plus, I’m breastfeeding and tired and just want something yummy yet nutritious!
Not only are these sugar-free but their high in protein too with some “hidden” white beans thrown into the mix. You can’t taste them but they turn this snack into something that’s actually quite substantial and filling. They’re perfect for carrying around in your handbag when you need a pick me up. Enjoy!
2 cups oats
1 cup brown rice flour
1/2 cup shredded coconut
1 teaspoon baking powder
1 teaspoon bicarb soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 tsp nutmeg
1/2 cup coconut sugar
1 can white beans
1/4 cup coconut oil
zest of 1 orange
2 tsp vanilla extract
1 cup of favourite nuts and seeds (pepitas, sunflower seeds, chopped hazelnuts)
1/4 cup raisins
Preheat the oven to 180 degrees and line a tray with baking paper.
First, place 1 cup of the oats in a food processor and blitz until they resemble coarse breadcrumbs and transfer to a large bowl.
Add the rest of the oats, flour, shredded coconut, baking powder, bicarb, cinnamon, nutmeg, salt and coconut sugar into the bowl and mix together.
Place the beans, coconut oil and egg in a food processor and blitz until creamy. Then add the vanilla and orange zest and blitz a little more until well combined.
Add the wet bean mixture into the dry ingredients and combine well with a spoon or by hand. Now fold in your nut and seed mix and raisins.
Take a heaped tablespoon of the mixture, roll it into balls, press it down to form a jumbo biscuit and then place it on the prepared baking tray.
Bake for about 20 minutes until golden brown and cool on a wire rack, before transferring to the fridge to set a little more, if you can wait!