Well, my beetroot and blackbean bikkies have all been eaten. BOO!
Well, I've had a weekend of inspiration and have created another beautiful bikkie that is very good for you, easy to make, gluten free, sugar free (but still sweet), can be eaten as a snack, as breakfast on the run, OR MY STILL NEW FAVOURITE- crumbled over my morning green smoothie in a bowl!
Plus it's a pretty orange color!
I could'nt stop eating these as they came out of the oven- but I found the got EVEN BETTER as they cooled!
OAT, NUT & CARROT BIKKIES
What you need:
1 1/2 cups organic rolled oats
1/2 cup tapioca (or gluten free flour)
2 tsp gluten free baking powder
1/4 cup raisins (or choc chips & coconut!)
1 tblsp cashew butter
1tblsp hemp seeds
1/2 cup cashews soaked
1/3 cup sunflower seeds
2 tblsp oil (I used coconut- melt before use)
2 tblsp chia seeds
3-4 carrots juiced - and their pulp
zest & juice of 1 orange
1/2 lemon juice
What you do:
Pre soak your cashews and sunflower seeds (at least and hour)
Pre heat oven to 200-220 degrees.
Juice your carrots (if you dont have a juicer- grab a fresh carrot juice from a bar- then add about 1 1/2 cups of the juice to the recipe). Keep the carrot pulp.
In a bowl place the chia seeds, orange juice, lemon juice and carrot juice, mix then let sit for a while.
In a big bowl add the oats, tapioca, baking powder, a pinch of salt, raisins and hemp seeds- give a good mix.
Then to the dry ingrediants add the zest, cashew butter, cashews, sunflower seeds, oil and carrot pulp and give a really good mix.
Add the wet ingrediants to the mix, stir then with your hands, make little balls with the mix, pop onto a lined baking tray, gently press down to shape into desired cookie shape. The mix won't spread during cooking so style you bikkies now.
*if the mix is too dry, and won't hold together, gradually add more carrot or orange juice.
Cook for about 20 mins (15 fan forced), although if you want them really golden, cook for an additional 5-10 mins but make sure you keep and eye on them.