ABOUT THIS RECIPE
These were made in a terrible rush – but, nevertheless, they deserve a post, because the flavour was just soooo yummy and satisfying. Crunchy and low in fat, and, even if you are watching your waistline, you can afford to treat yourself to one of these, and then take it easy on the carbs in the evening – it’s well worth it. Also, they are great for the winter months as oats are made to keep our bodies warm – hence a morning bowl of porridge. Kids love these too – I can certainly vouch for that with my 4 year old daughter. Oats and pecans are kind to your body, but the taste is even kinder to your palette. Let’s cook ‘em !
NOTE : They only take minutes to prepare, and minutes to cook in the oven. They are higher in nutrition than any other cookies you might buy from your food store/supermarket.
Makes around 8 largish biscuits.
125ml canola oil
1 tbsp maple syrup
1 tsp bicarbonate of soda
2 tbsp of boiling water
a pinch of sea salt
a few drops of almond essence
1 cup (90g) of rolled oats
¾ cup (65g) of desiccated coconut
½ cup of unbleached white flour
½ cup of wholewheat flour
¾ cup of white (vegan) sugar
½ a cup of chopped pecans
- Firstly heat your oven to around 180C. Mix the maple syrup and oil together in a small bowl. Meanwhile, add the bicarbonate of soda to the boiling water and mix.
- Combine the oats, coconut, flours, sugar, salt and pecans in a large bowl and mix. Now pour the oil mixture into the oat mixture and mix. Then add in the bicarbonate water mix and the almond essence, and mix for a few minutes until ingredients have blended well.
- The mixture will be thick, and what you need to do now is to take a large handful of the mixture in the palm of your hands, roll it into a ball, then flatten and allow to rest on a greased non-stick surface (I used greased grease-proof paper on my surface). Leave some space between one biscuit and another, as they could spread with the oven heat and touch the next biscuit – it doesn’t really matter, as you can break them up easily once cooled.
- Place in the oven for 15 minutes, or until nice and golden. Allow biscuits to cool before you handle them. Remember they will not come out crunchy from the oven – it is the cooling process that does that for you !
TIP : Store in an air tight container.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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