To cut straight to the chase..these biscuits are simple, crispy on the outside, soft in the middle, and made using nuts, seeds and the best dried fruit. Knowing the additives and sugars added to commonly bought lunchbox snacks, making my own children’s lunchbox goodies is something that leaves me feeling absurdly accomplished and it gives me so much pleasure when they eat and furthermore enjoy my creations. I had some leftover dried fruit and nuts from the Christmas cake I made so I threw together the recipe below. It made a stack of cookies! Their humble appearance should not imply that they lack in terms of yum-factor. They were scoffed over the weekend by the kids, my sister and I 😉
You will need:
1/2 cup ground linseed
2 cups ground almonds
1/2 cup total of a mix of seeds of your choice (sunflower or pumpkin) and shredded coconut
1/2 cup dried fruit, if using bigger dried fruit like apricots or dates, cut into small pieces. I used cranberries, gojis and apricots
1 cup nuts of choice. I used walnuts and pistachios
1/2 cup coconut oil, melted
1/2 cup liquid sweetener of your choice. I used a lovely, mild flavour, South Island honey. Rice Malt Syrup or maple syrup would work and are vegan options.
1 tsp vanilla paste.
To Make: Mix the dry ingredients in a large bowl. Melt the coconut oil in a saucepan over medium heat and add honey and vanilla. Add the wet ingredients to the dry and mix. Roll into balls and flatten lightly. Bake at 170 degrees celsius for 25 minutes or until golden and cooked through. Leave on tray until completely cooled and then store in a tin.
The perfect back to school bikkies.