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.
