Scrumptious Honey Oat Biscuits

We put the OmniBlend blender to the test to grind the mixture for these refined sugar free cookies, and it seems it was never easier to bake a batch of wholesome biscuits! With only 3 tablespoons of raw honey (you can sub with maple syrup to make it fully vegan) these biscuits are low GI, and still have enough sweetness to make it a real treat. The addition of coconut gives it the scrumptious crunchie-like flavour.  

We often receive questions about the differences between a blender and food processor and this is a recipe that you’d expect to be a ‘typical’ food processor recipe. We tested it and it came out so well using our 1.5lt narrow base jug. This is the method we followed:

• Add almonds, coconut, and oats to the jug and then PULSE just as often as you’re happy with the consistency (around 4 pulses will be sufficient). Both the OmniBlend I and V have this pulse function.
• Add the other ingredients (except water) and blend on LOW until the crumb is mixed well. Add water and blend on LOW again until combined.
• Use a silicon spatula to scrape the mixture out of the jug.
• Clean the jug by adding a drop of dishwash liquid and a cup of lukewarm water to the jug, and blend on high for 30 seconds. This cleans everything around the blades and it’s now easy to handwash, ready for your next use!

HONEY OAT BISCUITS

• 60 gr Almonds
• 60 gr Coconut flakes
• 175gr Rolled Oats
• 3 tbsp Olive oil
• 3 tbsp Honey
• 1 tsp Vanilla
• ½ tsp Bicarb of soda
• 1 tbsp Water

Method:

Preheat your oven to 160C (fan) and line a baking sheet. 
Add almonds, coconut, and oats to the jug and then PULSE just as often as you’re happy with the consistency (around 4 pulses will be sufficient).
Add the other ingredients (except water) and blend on LOW until the crumb is mixed well. Add water and blend on LOW again until combined.
Use a silicon spatula to scrape the mixture out of the jug, and form little balls that you press down on the baking pan.
Place in the middle of the oven and bake for 18-20 minutes. As oven temperatures vary, keep an eye on it and bake until golden brown.
Remove from the oven and leave to cool.

This recipe was made using the OmniBlend I – 1.5lt narrow base model.