OAT, ALMOND AND CHIA SEED BISCUITS
A perfect lunchbox treat to keep the afternoon hunger pangs at bay.
Preheat oven to 180C
Place the dates in a large bowl and cover with just-boiled water. Set aside for 10 minutes to soften.
Drain the dates and mash well with a fork. Add the remaining ingredients and mix well to combine.
Roll 2 tablespoons of mixture together into a ball and flatten with your palm. Place on a greased baking tray lined with non-stick baking paper. Repeat until all the biscuit dough has been formed.
Bake for 15 minutes or until golden brown.
Remove from the oven and allow to cool for 5 minutes before transferring to a rack to cool completely. The biscuits will keep in an air-tight container in the fridge for a week.
12 fresh pitted dates
2 tablespoons Raisins or sultanas
1 cup rolled oats
1/3 cup Lewis Road milk
1/2 teaspoon Farro ground cinnamon
1/2 teaspoon Farro ground allspice
3/4 cup Almonds roughly chopped
2 tablespoons chia seeds
1 tablespoon orange zest
2 tablespoons Big Dal's honey