These are the cutest little spiced oat biscuits which are sweetened with tangerine juice! You can include a few in a lunchbox or have some at the ready at school pick up.
They are packed with grated carrot as well as sunflower seeds to feed their brains with choline that is important for memory, learning and helps to regulates our stress response. Ginger and mixed spice are great tummy settlers and good for immunity too. Easy to make gluten and dairy free, suitable for babies from 6 months old.
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- 175 g Fine oats
- 30 g Sunflower Seeds
- 20 g Coconut Sugar (or light muscovado sugar)
- 20 ml Rice Syrup (or maple/date syrup)
- 35 g Unsalted Butter (or coconut oil)
- 1 Carrot (peeled and finely grated)
- 0.5 Satsuma (Just the juice, or 20ml orange juice)
- 1 tsp Ginger (freshly grated on a microplane)
- 2 tsp Mixed Spice
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Whizz the oats and the sunflower seeds up in a food processor with a grinding blade to turn them into an oat flour mixture.
- In the meantime, melt the butter and syrup together on a low heat.
- Now mix everything together in a bowl and form into a ball. If this is a little sticky then add a little extra ground ups oats.
- Roll out the dough with a rolling pin between two pieces of parchment paper to 2-3mm thick.
- Use cookie cutters to make lots of little oatcakes and place on baking sheet lined with fresh parchment paper.
- Bake for 11-14 minutes until they are firm to touch and golden.
- Leave to cool completely before eating the biscuits.
- Suitable for all ages including babies from 6 months old. Cook for 11 minutes to keep soft for little gums and 14 minutes if you want them crunchier.
- Rice syrup is best if you want to prevent biscuit crumbs, but maple syrup or date syrup is almost as good.
- Allergen Swaps: For Gluten-free, use gluten-free oats, for Dairy-free use odourless coconut oil instead of butter.
- Storage: Store in a sealed container for 3 to 4 days. Freeze for up to 3 months.