This week I turned those traditionally naughty biscuits into something nice! I promise you- they taste just as good, if not better!
Biscuit:
1 cup oats
½ cup buckwheat flour
1 tsp baking powder
½ tsp sea salt
¼ cup coconut oil, melted
3 tbsp pure maple syrup
1 tsp vanilla extract
2/3 cup almond butter
Jam:
½ cup frozen raspberries, defrosted
1 tsp maple
2 tsp chia seeds
Preheat the oven to 180 degrees Celsius, fan-forced.
In a mixing bowl, place all ‘biscuit ingredients.’ Stir until well combined.
Roll into balls and place on a baking tray lined with baking paper.
Using your finger, press down on each cookie and make to make a slight indentation.
To make the ‘jam,’ use the back of a fork to mash the frozen raspberries in a bowl. Add the remaining ingredients and stir until combined.
Drop ½ tsp of jam into the centre of each biscuit.
Bake for about 10-15 minutes or until just golden.
Makes 16 biscuits