These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!
You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.
You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.
If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.
I made some granola recently and was asked could the granola be turned into bars, like Flapjacks but there are so many ingredients in the granola that they wouldn’t hold together in a bar so I adapted the recipe to still be healthy but also be a no bake one. Well you do toast the oats, rice and nuts but that’s just to enhance their flavours. I was also asked about making this recipe Vegan so I’ve adapted a couple of ingredients and the method to make Vegan Energy Balls which are also Gluten Free and Dairy Free.
They are quick and really delicious and I made mine Gluten Free by using the right oats and puffed rice but if you don’t need gluten free, then just buy your usual. They are sweet but packed full of good ingredients. I added some organic dark cocoa nibs to them at the end. I didn’t use any dried fruits as I felt there was enough sweetness in the recipe. You do have to use honey and not maple syrup as you need the thickness of honey to help the squares bind together.
There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.
I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.
The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.