Name: Supersized cranberry and chia seed coconut biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 150g coconut oil; 57.20 gm honey; 150.00 gm wholemeal self-raising flour; 1.25 gm bicarbonate soda; 100.00 gm rolled oats; 125.00 ml coconut palm sugar (see Note); 42.50 gm desiccated coconut; 125.00 ml dried cranberries, chopped; 125.00 ml coarsely chopped pistachios; 82.50 ml black chia seeds

Supersized cranberry and chia seed coconut biscuits

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Irresistible dairy-free, egg-free cranberry chia coconut biscuits for all to savor!

Ingredients:

150g coconut oil
57.20 gm honey
150.00 gm wholemeal self-raising flour
1.25 gm bicarbonate soda
100.00 gm rolled oats
125.00 ml coconut palm sugar (see Note)
42.50 gm desiccated coconut
125.00 ml dried cranberries, chopped
125.00 ml coarsely chopped pistachios
82.50 ml black chia seeds

Instructions:

Preheat the oven to 180°C (160°C fan-forced) and line 2 large baking trays with baking paper. In a small saucepan over medium-low heat, melt the coconut oil with honey, stirring constantly for 2 to 3 minutes until smooth. Remove from heat and let it cool.
In a large bowl, sift together flour and bicarbonate of soda. Gently shake in any husks left in the sieve. Mix in oats, sugar, coconut, cranberries, pistachios, and chia seeds. Pour in the cooled coconut oil mixture and stir until everything is well mixed (the texture will be slightly crumbly).
Scoop 1/4 cup of mixture onto trays, leaving space for spreading. Gently flatten and shape into a 10cm circle using fingertips. Bake until golden, about 15 minutes. Cool completely on trays.

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