Hazelnut Coconut Oat Biscuit

Category, DifficultyBeginner

A healthy option of biscuit perfect for baby's snacks time.

Yields24 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 120 g cashews (raw, roasted or activated)
 110 g hazelnuts (raw, roasted or activated)
 50 g rolled oats
 40 g desiccated coconut
 120 g pure maple syrup
 50 g virgin coconut oil
 2 tbsp coconut flour
 ½ tsp bicarbonate of soda

1

Preheat oven to 160°C. Line 2 large baking trays (30 x 40 cm) with baking paper and set aside.

2

Place cashews and hazelnuts into thermomix mixing bowl and mill 8 sec | speed 8, until finely ground.

3

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.

4

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

 120 g cashews (raw, roasted or activated)
 110 g hazelnuts (raw, roasted or activated)
 50 g rolled oats
 40 g desiccated coconut
 120 g pure maple syrup
 50 g virgin coconut oil
 2 tbsp coconut flour
 ½ tsp bicarbonate of soda

Directions

1

Preheat oven to 160°C. Line 2 large baking trays (30 x 40 cm) with baking paper and set aside.

2

Place cashews and hazelnuts into thermomix mixing bowl and mill 8 sec | speed 8, until finely ground.

3

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.

4

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.

Hazelnut Coconut Oat Biscuit

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.
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