Hazelnut Coconut Oat Biscuit
A healthy option of biscuit perfect for baby's snacks time.
Preheat oven to 160°C. Line 2 large baking trays (30 x 40 cm) with baking paper and set aside.
Place cashews and hazelnuts into thermomix mixing bowl and mill 8 sec | speed 8, until finely ground.
Add oats, coconut, syrup, oil, flour and bicarbonate of soda and mix 10 sec | speed 5 or until well combined and mixture starts to form a ball. Transfer into a bowl and place into refrigerator for 10-15 minutes or until firm enough to roll.
Roll heaped teaspoons of mixture into balls and place onto prepared baking trays (makes approx. 32 biscuits in total). Flatten each ball slightly, then bake for 12-15 minutes (160°C) or until golden. Transfer onto a wire rack to cool completely before serving.
Ingredients
Directions
Preheat oven to 160°C. Line 2 large baking trays (30 x 40 cm) with baking paper and set aside.
Place cashews and hazelnuts into thermomix mixing bowl and mill 8 sec | speed 8, until finely ground.
Add oats, coconut, syrup, oil, flour and bicarbonate of soda and mix 10 sec | speed 5 or until well combined and mixture starts to form a ball. Transfer into a bowl and place into refrigerator for 10-15 minutes or until firm enough to roll.
Roll heaped teaspoons of mixture into balls and place onto prepared baking trays (makes approx. 32 biscuits in total). Flatten each ball slightly, then bake for 12-15 minutes (160°C) or until golden. Transfer onto a wire rack to cool completely before serving.
These cookies contain maple syrup which although a natural sugar is still part of your little ones intake of sugar for the day. All cookies and treats should be occasional, even the healthier ones.
Hints & Tips
- Baby’s serve: because these biscuits include maple syrup (which is a form of sugar), you should ideally wait until your child is over 12 months before serving them.
- Toddler’s serve: serve as is as an occasional treat, keeping serving sizes small.
- You can replace the maple syrup with golden syrup in this recipe, however, maple syrup is a more natural option.
- You can replace the virgin coconut oil with butter (softened) in this recipe.
- You can store these biscuits in a sealable container for up to 3 days.
- For more flavour, add ½ teaspoon of your favourite spice or spice mix (I like using a mix of ground cinnamon and ground cloves) when adding oats.
