These Cranberry Coconut Oat biscuits are a lunch box safe and full of chia seeds, oats, cranberries and coconut. They’re seriously tasty and boarder-line-healthy-ish.
I'm getting my bake on before it is too hot to even consider switching on the oven, seriously, as soon as it's stinking outside my blog's food section is going to be all about salad… hehehe. Joking. That's probably not going to happen anytime soon.
After the myriad of complaints regarding my Lunch Box Biscuits having nuts in them I have been tweaking the recipe. These Cranberry Coconut Oat Biscuits are a pretty good tweak if I do say so myself, the pile I just photographed is shrinking really quickly – always a good sign.
125g coconut oil or soft butter
1 cup of brown sugar
1 and a half cups of self raising flour (you can use wholemeal)
5 tbs of desiccated coconut
half a cup of rolled oats
3 tbs of chia seeds
4 tbs cranberries
half a cup of milk
Preheat oven to 180 degrees, beat butter and sugar in a mixer, add flour, and stir by hand, pour in milk, add other ingredients and roll it all into balls about the size of one heaped teaspoon. Arrange them on an oven tray lined with baking paper with about two centimeters between each. Lightly squash each ball with a fork and bake for 15 mins.