Kai’s Biscuits

My toddler grandchild Kai loves these little biscuits with their hint of cheese flavour and a touch of sweetness from the dates, hence the name, Kai’s Biscuits! The soaking process which occurs during the first few hours of dehydrating means the oats and seeds are more digestible and have an increased availability of nutrients and minerals. Choosing a temperature below 46°C for the drying creates tasty crisp biscuits with probiotics and live enzymes too. I also give a method for baking in the oven (1st tip) if you don’t have a dehydraytor.

Children find these biscuits quite more-ish and they are a great snack. We grownups love them too, especially with cheese and maybe a little sweet accompaniment such as quince paste.

Kai’s Biscuits happen to be gluten free. If you or your child can’t have dairy, see the dairy free variation (3rd tip) which I created so I could make the recipe suitable for my dairy intolerant younger grandson too. Both boys enjoyed munching on these biscuits when we were on holiday together recently!

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 15 MINUTES

TOTAL TIME 1-1 ½ DAYS

MAKES 50-60 SMALL BISCUITS

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Ingredients

  • 200 g gluten free organic rolled oats
  • 20 g linseeds
  • 20 g chia seeds or poppy seeds
  • 20 g pumpkin seeds
  • 20 g sesame seeds
  • 20 g sunflower seeds
  • ½ tsp fine sea salt or Himalayan pink salt
  • 40 g cheddar cheese, cut in 2 cm pieces, or coconut butter – see 3rd tip
  • 50 g dried medjool dates, stones removed
  • 65 g plain natural live yoghurt (dairy yoghurt or coconut yoghurt)
  • 260 g whey or water kefir or kombucha or water

Method

  1. Grind oats, linseeds, chia seeds, pumpkin seeds, sesame seeds, sunflower seeds and sea salt 20 sec/speed 8.
  2. Add cheddar cheese and dates, then chop 12 sec/speed 6.
  3. Add yoghurt and whey then mix 20 sec/speed 5.
  4. Spread mixture 3-5 mm thick onto dehydrator trays lined with greaseproof paper, then dehydrate in a dehydrator for 24-36 hours/46°C, turning over once to make sure underside dries out too – see 1st tip to bake in oven instead.
  5. When completely dry, break into small biscuit size pieces and store for up to 2 months in an airtight container such as a biscuit tin or glass Kilner jar.

Janie’s Tips

  1. To oven bake, at the end of step 3 transfer mixture to a bowl, cover bowl with a plate and leave at least 6 hours to soak, then spoon tsp amounts onto a lined baking tray and press each biscuit flat with fingertips that you’ve dipped in water to stop the dough sticking. Bake the biscuits in a preheated oven at 160°C without fan/140°C with fan/325°F/gas 3½ for approx. 40-45 minutes until dry on top, then remove tray from oven, turn biscuits over and continue baking until dried through. The oats and seeds are properly prepared by the soaking so will still be easily digested, however there will be no probiotics or live enzymes left in the biscuits after oven baking because of the higher temperatures used.
  2. If you’re interested in drying foods at low temperatures, I encourage you to consider buying a dehydrator if you live in a cooler climate, or to learn about sun-drying if you live in a hot climate. I use a 9 tray Excalibur dehydrator.
  3. For dairy free, use dairy free coconut yoghurt, water kefir or kombucha instead of whey, and replace cheddar cheese with coconut butter plus ¼ tsp extra sea salt. Please read ingredient labels to ensure all your ingredients are dairy free if required.
  4. This recipe is gluten free – please read ingredient labels to ensure all your ingredients are gluten free if required.
  5. Feel free to use any combination of 100 g of seeds in these biscuits, or nuts instead of some of the seeds. For instance I occasionally use hemp seeds (hemp hearts) or cashews or almonds if that’s what I happen to have available.
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