Ingredients
Makes 10
75g (3oz) coconut oil, butter or dairy-free margarine suitable for baking
25g (1oz) xylitolXylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or brown sugar)
1 tbsp agave syrup (or golden syrup)
100g (4oz) whole rolled oats
50g (2oz) desiccated coconut
1–2 tsp ground ginger (optional)
Directions
1 Preheat the oven to 170°C/325°F/gas mark 3. Line a baking tray with baking paper.
2 Gently melt the oil, butter or margarine and xylitol with the syrup, taking care not to let it boil. Stir in the oats, coconut and ginger.
3 Shape the mixture into ten walnut-sized balls. The mixture will be very crumbly at this stage, so press it together firmly then place the biscuits on the baking tray.
4 Bake for around 20 minutes or until they’re just turning golden on top. Leave to harden and cool on a wire rack.
Cook’s Notes
Wheat-free, dairy-free if you use coconut oil • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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