Recipe:

  • 1 ½ cups (175 g / 6 oz) organic rolled oats

  • ½ cup (40 g / 1 ½ oz) organic desiccated or flaked coconut

  • ½ cup (60 g / 2 ¼ oz) flaked or chopped almonds*

  • 3 tablespoons of extra virgin olive oil or melted butter

  • 3 tablespoons raw honey

  • 1 teaspoon vanilla extract

  • ¼ teaspoon baking soda

  • 1 tablespoon water – to mix
     

Throw everything in a food processor and mix up!

Make into balls and squash into biscuits.

Place on baking paper on baking tray

Bake in moderate oven for 15 mins

*For a nut alternative see comments across the page

Recipe adapted from The Healthy Chef 

BREAKFAST BREAKTHROUGHS

Deliciously Versatile Oat Cookies

These cookies are so easy to make and taste so good, you'll wonder how you've managed without them all this time!

The great thing about these cookies is that you can...

  • Use them in lunch boxes (change the nuts to seeds)*

  • Use them as lunch box snacks or after school snacks

  • Use them for breakfast on the run or for fussy eaters

  • Add other ingredients to make them your own (see below)

*For an alternative to nuts you could use sesame, pepita, chia and sunflower seeds)

Trina's Tip:  

Mix and match to your taste buds and for who you need to please!  For example, you can add sultanas, dark choc chips, goji berries, raisins or chopped apricots. Whatever works for you and yours.

You can use maple syrup or agave instead of honey.

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