(makes approx 18 large biscuits)
1/2 cup crunchy peanut butter
1/2 cup coconut oil
1 to 1.5 cups coconut sugar
2 tsp vanilla extract
1 T almond meal
1.5 T arrowroot
3 T cold almond milk
1 tsp apple cider vinegar
1/2 cup brown rice flour
1 cup buckwheat flour
1 cup gluten free oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 T chia seeds
1 T hemp seeds (please read note below) or sunflower seeds
1/4 cup sultanas
1/2 cup cacao nibs or choc chips
Pre-heat oven to 180 degrees.
In a small sauce pan, melt together the peanut butter, coconut oil, brown sugar and vanilla.
Meanwhile, mix together the arrowroot, almond meal and almond milk – whisking to keep the mixture smooth.
Add the vinegar. Mix and set aside to thicken slightly.
Once the peanut butter mix is melted and combined, pour into the almond milk mixture.
In a separate bowl, combine your flours, oats, baking powder, baking soda and salt.
Add in your chia and hemp seeds and mix well.
Pour the wet mix into the dry and stir well.
Add the sultanas and choc chips.
The mix will seem quite dry – this is OK. You can add a little more liquid if you think it’s really too dry.
Scoop into golf ball sized balls and place on a baking tray. You can flatten them slightly. I got about 9 biscuits to a tray.
Bake for around 12 minutes, then remove and allow to cool.
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Disclaimer: Australia is the only country in the world where Hemp seed is not officially recognised as a human food, although they are recognised as a beneficial ingredient in beauty and skin care products. Food Standards Australia and New Zealand (FSANZ) are currently preparing regulations to amend this. In the meantime, to comply with local regulations, the seeds must be labelled “not licensed for internal use“.
Recipe adapted from here