No added sugar white chocolate and cranberry oat biscuits
These little oat biscuits are so easy to make you can have them ready in no time.
I eat them when I want a little treat with a cuppa and they store well in an airtight container for up to 2 weeks. I like to swap the cranberries and chocolate occasionally for another ingredient like sultanas or choc chips.
Ingredients:
100g butter or plant based alternative (I use Flora)
30g inulin ** See notes **
3/4 – 1tsp of sweet solutions stevia or to taste
100g porridge oats
50g almond flour (you can swap for self raising if you don’t use nuts)
40g naturally sweetened dried cranberries ( chopped )
30g chopped sugar free white chocolate or regular white chocolate if using
Method:
Preheat the oven to 170°C/325°F/No.3
Cream the butter with the inulin, then add the stevia liquid and continue to cream until fluffy.
Add the rest of the ingredients and mix well.
once the mixture comes together, roll into balls and flatten into a round shape (don’t flatten them to much, as the biscuit will become to thin and not hold well) you should get around 12-15 biscuits depending what size you make them.
Place the biscuits on a greased baking sheet and bake in the centre of the oven for around 20 minutes or until lightly golden.
Notes:
You can swap the inulin for the same amount of allulose. Alternatively you can use 2 tbls of castor sugar, which will make the recipe low sugar instead of no added sugar. Inulin can be bought online or most health food stores.
You can also leave the cranberries and white chocolate out and just make plain oat biscuits.
Some ideas on how to use sweet solutions stevia liquid below
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