VEGETARIAN, DAIRY FREE / VEGAN WITH ALTERATIONS
It’s finally fig season! At this time of year they always seem to find their way into my breakfasts, salads, smoothies and baked goods. These healthy and nutritious biscuits are inspired by a recipe from Teresa Cutter – The Healthy Chef.
Nutrition Information
Figs are not only low in kilojoules, they are also a good source of soluble fibre, which can assist with lowering cholesterol levels and keeping your bowels regular. Try topping your pizzas with sliced figs, adding them to salads, or just eating them whole as a snack.
Ingredients
Makes 15 biscuits:
1 1/2 cups rolled oats
1/2 cup desiccated coconut
1/2 cup flaked almonds
1 teaspoon ground cinnamon
1/4 cup extra virgin olive oil
2 tablespoons honey
1 teaspoon vanilla extract
1/4 cup water
4 figs (thinly sliced)
Vegan option: substitute the honey for maple syrup
Method
1. Preheat the oven to 150°C
2. Place the oats, coconut, flaked almonds and cinnamon in a mixing bowl and stir to combine
3. In a separate bowl, combine the olive oil, honey and vanilla extract
4. Add the wet ingredients to the dry ingredients, and mix well to combine
5. Place the mixture in a food processor with the water and blitz until smooth
6. Roll the mixture into small balls and place on a lined baking tray
7. Gently press the top of each biscuit to flatten slightly and top each with a slice of fig
8. Bake in the oven for around 20-30 minutes, or until golden brown
9. Remove from the oven and allow to cool
Tips & Tricks
The figs can also be diced and stirred through the mixture prior to rolling it out into balls.
