One of the hardest things about having Coeliac Disease, is not being able to eat certain foods (well duh Maria). One of those foods that I miss, are Oat biscuits. You know the ones … oats, raisins, cinnamon, brown sugar, butter, DELICIOUSNESS …… but full of gluten.
I am forever searching for a recipe that will do that type of biscuit justice, and I have just created it. Holy crap yes I did … and my husband has given it the seal of approval! He does not have Coeliac Disease, but like myself, is a lover of foods.
Makes roughly 26 biscuits
1 packet Ceres Organics Gluten Free Superfood Mix Muesli (picture below)
2 large ripe bananas
1 cup applesauce (I used Barkers Chunky Applesauce as it’s gluten free)
1 tsp cinnamon
1 tsp vanilla extract
Preheat your oven to 180 degrees Celsius.
Combine all ingredients in a bowl (wow that was easy, right?!)
The mixture will be slightly wet feeling, so use your hands to roughly a tablespoon of mixture.
Flatten slightly before placing on a lined baking tray.
The biscuits don’t rise or move, so you can place them close together
Bake for roughly 20 minutes, or until the biscuits are a golden brown.
Cool and enjoy!
I definitely recommend using the Barkers Chunky Applesauce (I just got it from my local countdown) as it adds a little sweet moisture to the biscuit. Plus as far as I’m aware, it was the only official Gluten Free applesauce on the shelf.
The raisins and chunky apple, like I said above, add the needed moisture and sweetness to the biscuit that make it UH-MAZING.
If you want to make this with regular rolled oats, then go right ahead! Substitute 2 cups of Rolled Oats for the Ceres Muesli, and you’ll be fine.