Oat and coconut biscuits

Oat and coconut biscuits

Coconut and oat biscuits from More Than Just Carrots

These coconut and oat biscuits are the very first biscuits I made the recipe myself for. It took me a while to have it right.  I started of with the idea to make an easy healthy biscuit snack.

The answer to ‘easy’ was to make a biscuit, especially in the beginning of my mission of  healthier food, because I have eaten quite a lot of biscuits in my life, I do know them pretty well. I made lots of them as well in the past, they always seemed better and healthier when they were homemade, even if they were full of butter and sugar. And of course, it is very easy to get the kids on my side when I talk about biscuits. They are so easy to have on the go as well. So, that was decided, it had to be a biscuit.

Oat and coconut snack from More Than Just Carrots

Oat and coconut biscuit

My simple answer to ‘healthy’ is as little sugar or other sweetener and as little butter as possible. On the other hand I needed as much as possible of things that are good for us.  For the minimum of sweeteners and fat I had to experiment a bit. I used honey as a sweetener and rapeseed oil as my fat. Each time I made the biscuits, I used with less and less, right until nobody but me wanted to eat the biscuits anymore.  That is when I took it one step too far. The step just before that, was the optimum in my view, and that is what this recipe has in it now.  Since then I made these biscuits over and over again, because the box kept getting empty in no time at all. They truly are delicious!

Oat and coconut biscuit

The fibre in the oats fill you up for quite some time because they only burn slowly in our bodies, they have a  low glycemic index. So they easily keep you and the kids going until the next meal if you have them as a snack.  The dates in there are not just deliciously sweet, but they contain heaps of vitamines, iron and fibre. And then the coconut is full of fibre as well, with is a treat for the bowels. I always tell my kids fibres are good for them because they tickle their bowels so they remain nice and active and don’t fall asleep. They like that thought.

Oat and coconut biscuit

In short this is a very yummy, healthy biscuit, mission achieved!

You make the biscuits as one big cake and cut after it has been baked you cut it into the shape you like. You can adapt the size of the biscuit to the volume of the tummy you are looking at. Don’t make them to big for the kids, otherwise it spoils their apatite during the next meal. But daddies (and mummies) seem to like them too, they need a bigger size, if not they keep going back to the box!

Coconut and oat biscuits from More Than Just Carrots

Oat and coconut biscuits

From at

Prep: Cook: Yield: 16Total:

Easy

You'll Need...

  • 100 grams of dates
  • 2 tbsp of water
  • 85 gram desiccated coconut
  • 85 grams of oats
  • 100 grams of wholemeal flour
  • 5 tbsp of rapeseed oil
  • 2 tbsp honey
  • 1 tsp baking soda
  • 1 tsp baking powder

Directions

  1. Preheat the oven on 180 degrees Celcius.
  2. Roughly cut the dates in pieces and mix them in the food processor with the water until they make one big sticky ball
  3. Add all the other ingredients and mix really well. I tend to leave the honey as last and mix it through the mixture by hand, because sometimes to honey sticks to the bottom of the food processor. You want it to be mixed really well, because the honey and the dates will make the dough stick together, otherwise it will crumble too much.
  4. Take an oven dish of 20 x 26 cm more or less and line with baking paper.
  5. Bring your mixture into the oven dish and press it really well. I fold the sides of the baking paper over the mixture and press with my hand on top of the paper. That is less sticky and it gives you a more even top.
  6. It is possible to use a bigger dish with the same amount of dough or a smaller amount in the same size of dish. You just need to press the mixture well against the baking powder, supporting it on the back with your other hand.
  7. Put the oven dish in the oven during 12 minutes on 180 degrees Celsius. You should get a nice light golden colour. Don't leave it in much longer because it will get too crumbly as well.
  8. Leave to cool down before you cut into bars or squares. Squares are a bit easier than bars, but bars work too. It is best to use a fairly thin toothed knife, like a steak knife.

Additional Notes

Replacements: You can replace the rapeseed oil with olive oil and the honey with maple syrup or agave. Natural local honey just turns out to be my favourite sweetener at the moment.

 

Oat and coconut biscuit

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