68gramsdesiccated coconutor shredded coconut - 3/4 cup
70gramsbuckwheat flour- 1/2 cup
30gramscoconut sugar- about 4 tbsp
100mLrice malt syrup- 5 tbsp
100mLcoconut oilmeasured melted - 5 tbsp
60mLwater- 3 tbsp
Preheat oven to 150˚C and line a large tray with baking paper.
Separate out half a cup of the rolled oats and set aside.
Place all ingredients in a food processor except for the reserved half cup of oats. Process together to form a rough dough; it will be a little grainy but should easy come together when you pinch it with your fingers.
Add the remaining oats to the food processor. Pulse just a few times, until the oat flakes are incorporated into the dough but still visible.
Shape the mixture into biscuit shapes (size as desired; I usually get 18 using large heaped tablespoonfuls) and place on baking tray. The mixture doesn't spread too much, so make sure to shape into a biscuit shape and flatten them down onto the tray. Ideally, they should be between 5 mm and 1 cm thick, closer to 5 mm.
Bake for approximately 20 minutes or until the biscuits turn a nice golden brown, slightly darker at the edges. They will still feel soft in the centre after this time, but they will harden. If you want to have a slightly softer biscuit, I suggest under-baking. Try taking out between 12-15 minutes of cooking time.
Once baked to your liking, remove from oven and allow to cool and harden. Store in an airtight container; they should last 1-2 weeks stored at room temperature.
*You can use maple syrup, coconut syrup or date syrup instead of rice malt syrup. You can also use honey, but the biscuits will no longer be vegan.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!