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 (4th 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.
- Grind oats, linseeds, chia seeds, pumpkin seeds, sesame seeds, sunflower seeds and sea salt 20 sec/speed 8.
- Add cheddar cheese and dates, then chop 12 sec/speed 6.
- Add yoghurt and whey then mix 20 sec/speed 5.
- 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.
- 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.
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