Kai’s Biscuits

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 mild or medium (not strong) cheddar cheese, cut in 2 cm pieces, or coconut butter – see 4th 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. 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.
4. For dairy free (DF) and/or vegan, 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 dairy free is required.
5. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free if required.
6. This recipe is vegetarian.