Only six ingredients are needed to make these delicious oat biscuits. These biscuits are incredibly easy to make and the cashew butter mixed with the maple syrup lends a caramel flavour...seriously good!
If you don’t have cashew butter in the cupboard, I’m sure another nut butter or even a seed butter would work, although I think tahini may be slightly overpowering.
Oats are a great source of fibre and are higher in protein and fat too compared with other grains. The fibre oats contain is soluble fibre called beta-glucan. Benefits of beta-glucan include helping lower blood sugar levels, promotes healthy gut bacteria and can also help reduce cholesterol.
-11/2 cups gluten-free rolled oats
-1/2 cup ground almonds
-1/2 cup cashew butter
-1/3 cup + 1 Tbsp. maple syrup
-1 tsp. vanilla extract
Pre-heat oven to 180C/355F. Line a baking sheet with parchment paper and set aside.
Place the oats into a food processor and pulse until broken up – you don’t want them too fine like flour but you want them broken up.
Place the broken up oats and ground almonds in a large bowl.
Place the cashew butter, maple syrup and vanilla extract in a pan over a low to medium heat. Warm gently, stirring often until fully combined.
Pour the wet ingredients into the dry ingredients and add a pinch of salt. Mix well until fully combined.
Dampen your hands slightly and take a golf ball size amount of mixture and roll into a ball then flatten into a biscuit shape, place on to the prepared baking sheet.
Continue to do this until all the mixture is used up.
Place the biscuits into the pre-heated oven and bake for 12-17 minutes. The biscuits should just be starting to brown on the edges but still be slightly soft in the centre when touched.
Place the biscuits on a cooling rack and allow to cool completely – or slightly before you test one!
Store in an airtight container for up to 4 days.