These are a lovely little snack if you like something with gentle spices. They have a slight middle eastern flavour from the mix of dried apricot, tahini, ginger and cinnamon. These are also perfect during the first trimester of pregnancy as ginger can be very helpful for morning sickness. So make up a batch of these and keep them on you for anytime that morning sickness strikes!
These super easy oat biscuits can be whipped up and cooked within 20 minutes. So are great for making first thing in the morning for the school lunch box or for taking to work as a snack.
The apricots give them a nice chewy element, if you don't have apricots you can use dates or raisons instead.
This recipe is a great snack for kids and adults as it contains wholegrain oats that keep you full. The tahini adds a lovely flavour and is also high in protein. The spices provide antioxidants and polyphenols and the pumpkin seeds and egg contain healthy fats and many other nutrients!
Recipe:
100g oats (I use traditional style)
40g butter melted
1 egg beaten
2 tbsp honey
4-5 dried apricots (40-50g)
1 tsp ground cinnamon
1 tsp ground ginger
1 tbsp tahini
1 tbsp pumpkin seeds
Method:
Mix the egg, butter and together in a mixing bowl. Chop the apricots into small pieces and add to the bowl with the other ingredients and mix until everything is well combined.
Spoon onto a baking tray and shape into rounds. This mixture should make about 12.
Bake for 12-15 minutes until golden brown on top.
Let cool and enjoy!
To make this recipe gluten and dairy free, replace the oats with gluten free oats and the butter with coconut oil or dairy free butter alternative.
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