I love a good biscuit. And in the past, dunking an oaty Hobnob into my milky sugar laden brew was a regular occurrence and an English past-time I never thought I’d give up. But thankfully, I haven’t had to sacrifice my love of tea and oaty biscuits.

These days, I dunk biscuits that are naturally sweetened using Organic honey or maple syrup, like these Blueberry & Oat biscuits that taste like they should be naughty, but are instead, totally free from refined sugars and nasty preservatives. Perfect for dunking into my favourite Pukka herbal blend. Mmmm – heavenly.

So, although I never thought I’d see the day when Hobnobs became a thing of the past, I can well and truly say that these Blueberry & Oat biscuits are very much my present day and future delight. Why? Because they are jaw droppingly good and guilt free. My kind of biscuit.

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I took these baked goodies to our camping trip last weekend to share with friends. Needless to say, they received a resounding Yes! When the only thing that can be heard is the orgasmic Mmmm’s and Ahhhh’s of your loved ones – then you know you’ve produced a winning biscuit.

(Makes 12)

Refined Sugar free

Ingredients 

125g white spelt flour
100g unsweetened desiccated coconut
50g dried blueberries
100g rolled oats
Pinch of pink himalayan sea salt
125g unsalted butter (organic grassfed!)
85g dark honey
1/2 tsp bicarbonate of soda/baking powder

Method

Preheat the oven to 180 degrees. Line a baking tray with greaseproof paper.

Combine the flour, coconut, dried blueberries, oats and salt in a large mixing bowl.

Over a gentle heat, melt the honey and butter and stir until smooth. Mix the bicarbonate of soda with 2 tbsp of boiling water and add to the dry ingredients.

Stir in the melted honey and butter until thoroughly combined.

Using your palms, roll the mixture into balls slightly larger than a walnut and place on the baking tray allowing space between each ball. Slightly flatten using the back of a spoon and bake in the oven for about 15 minutes or until golden brown.

Once removed from the oven, allow the biscuits to cool on a rack and then transfer them to an airtight container.

Feel free to share this recipe with anyone who loves a good bicky! I look forward to hearing your comments below!

Organically yours,

Hayley xx

www.hayleygledhill.com/blueberry-oat-biscuits
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Blueberry & Oat Biscuits
Blueberry & Oat Biscuits