Coconut and hemp seed biscuits (vegan)

The latest announcements on the potential health issues caused by the consumption of red meat and cereals with high glyphosate content are alarming to say the least. We live in an era in which technology enables fast access to information and facts, but we also live in a world in which we are exposed to unhealthy foods and often seduced by their low prices. Therefore, when new health reports that relate to things we eat regularly are released, it’s easy to panic and become obsessed with what we put in to our bodies. I am genuinely trying to cut down on my sugar intake, which isn’t easy with Halloween and Christmas indulgences around the corner (and displayed in every shop), but when you are also trying to swap meat for fish, eat a gluten-free diet and buy sustainably, then the challenge is harder.

I won’t lie: these biscuits have sugar. While I am all up for energy bar-type biscuits that don’t have any nasties, they don’t quite kill my cravings. But despite the sugar, these treats also have a lot of goodness: coconut oil, hemp seeds, oats, dried coconut. They are easy to make, despite the fact they almost look like they won’t hold their shape when you place the them on the baking tray (but they do). Their delicious taste will surprise you, I promise.

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Ingredients
100g corn flour
85g porridge oats
85g desiccated coconut
30g hemp seeds (2 tbsp)
100g coconut oil
100g caster sugar
1 tbsp maple syrup
1 tsp bicarbonate of soda
a pinch of cinnamon

Method
1. Heat oven to 180ºC/350ºF and line a baking tray with greaseproof paper. Put the coconut oil in a sauce pan and melt it at low heat. Add the cinnamon and sugar and mix with a wooden spoon. Incorporate the rest of the ingredients stirring gently.
2. Put tablespoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Don’t be alarm by the crumbly texture of the dough and bake in batches for 15 mins or until firm and golden. Transfer to a wire rack to cool.

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