Crunchy Oat Coconut Biscuits made with Oil, Oats, Desiccated Coconut and Coconut Flour if desired.
Our Coconut Resort Blog reader Marie Nicasi has shared with her Crunchy Oat Coconut Biscuits recipe. Let me highlight one amazing thing about this recipe. It has Desiccated Coconut in it, but you may add Coconut Flour instead of some of the Desiccated.
Gently melt 1/2 cup of honey and the Coconut Oil water over warm water.
In a large bowl, mix together the Coconut, Oats and Sea Salt.
When Honey and Coconut Oil is melted, add fresh citrus juice plus Vanilla Essence and mix well.
Sprinkle evenly into the bowl of Coconut and Oats.
Mix well with cutting strokes until nice and crumbly.
Lastly add the flour, mix and then knead for a short time in the bowl.
Form into uniform balls of 45g (1 rounded tablespoon) and place on tray.
Press down with a mold or fork to approximately 15ml thick, compacting edges if split.
Dehydrate overnight (approximately 8-9 hours) at 45 degrees C maximum.
Bake and test
Bake in the oven at 45 degrees C. Do this during the day so you can turn the biscuits after 3-4 hours.
To test if ready check the bottom of the biscuits. The centre should not show a darkened, moist patch.
If you decide to substitute sugar for honey, cook biscuits inn oven at 175 degrees C for 20-25 minutes, or until lightly browned. Then allow biscuits (uncovered) to cook and crisp off on a rack before storing airtight.
Here is a tip I’d like to reiterate. Our Gold Sprinkle Raw Organic Desiccated Coconut is full oil. It is not defatted. That will impact on the amount of water you may require, compared with using a cheap, defatted Desiccated Coconut, which may require more water.
Also, if you choose to substitute some of the desiccated with our Raw Organic Coconut Flour, once again, that may require more water. But add it in gradually.
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