Gosh, time really has flown. I found I just didn't have enough time for blogging as the end of my course loomed, something had to give and my little ones were already giving up enough. Then once I'd finished, I didn't want to just move my focus from that to this. I needed to find our daily rhythm again and just bake and cook and make messes with my family.
But.. I passed. Yay! And now I will move on to begin my training in nutritional science. This topic rocks my world and is such as massive part of mine and my family's life, so I cant wait to learn and incorporate it into our food choices and the kids learning.
I intend for the blog to be a mish mash of recipes, health and nutrition information and tidbits of our day to day life; home education, homesteading and such.
Anyway.... Today I want to share my oat and raisin biscuit recipe (I call them biscuits because I'm British by the way). Obviously these still are still a treat food due to the honey content, but the flavour of them get better in the days after baking them and the kids love them. Oh and it goes without saying, but the more organic ingredients, the better!
Honey sweetened Oat and Raisin Biscuits
Ingredients
1/2 cup Raisins
2 cups Oats
1/2 cup Wholemeal flour
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Ginger
1 Egg (whisked)
1 tsp Vanilla extract
1/4 cup Butter (or applesauce if dairy free)
1/4 cup Coconut oil
1/2 cup Raw honey
Put raisins in a bowl and cover with filtered water to soaked them.
Mix dry ingredients together in a large mixing bowl.
On a low heat, gently melt butter, coconut oil and butter together. As soon as it is melted, remove from heat.
Once cooled slightly, add vanilla then pour in egg slowly whilst continually whisking.
Add wet mixture to dry.
Drain raisins and fold into mixture, then leave to stand for 10 minutes. This allows the oats to soak up some of the wetness which makes it a lot easier to form into balls.
Preheat oven to 160 c fan bake.
Using a spoon, take some mixture and form into a ball shape then place on a greased baking tray. How much mixture depends on how big you want the biscuits to be. I usually do a heaped teaspoon amount (roughly). You can also roll it into a large sausage shape, wrap, and freeze. Then use a sharp knife to cut into rounds, if you don't want to get your hands messy!
Put into the oven, after around 5 minutes, carefully flatten with a spatula or fork and reshape the sides of the biscuits if any crack.
Bake for another 5 minutes (depending on your oven) until lightly golden.
Leave to cool slightly before removing them from tray.
These can last a week in an airtight container, in a cool place.
And there you go! Enjoy!
