|200 g||butter or coconut oil, melted|
|75 ml||honey or coconut sugar|
|5 ml||vanilla — extract|
|5 ml||baking powder|
|5 ml||bicarbonate of soda|
|250 ml||brown rice flour|
|125 ml||desiccated coconut|
|500 ml||gluten-free rolled oats|
|120 g||pitted dates — chopped|
|pink himalayan salt|
the oven to 160°C. Grease a baking sheet.
1. Combine the melted butter or coconut oil, honey
or coconut sugar, vanilla extract, baking powder and bicarbonate of soda, then
2. In a
blender, blitz 125ml (½c) of the brown rice flour, the coconut, oats and the
dates until combined.
3. Pour the buttery honey concoction into a
mixing bowl with the date and brown rice flour mixture and the remaining brown rice
flour and salt. Mix well.
4. Roll into balls (about 1 heaped tablespoon of
dough) and put on the prepared baking sheet.
the balls into circular biscuits by squashing them down gently with the palm of
6. Bake for 20-25 minutes, flipping them over
half-way through to get golden and crunchy.
and store in airtight container.