In this post I share with you a recipe for seedy oaty biscuits. These are an adaptation of the classic Anzac biscuit.
My neighbours describe sunflower seeds as “poor man’s pinenuts”. There is a lot of truth in that statement. Many seeds are much more affordable than a lot of nuts.
I recently posted a note on sesame seeds and I thought I would share this recipe with you because it’s another easy way to get some really great seeds into your families diet. You simply add them into a bunch of biscuits.
These oaty biscuits have pumpkin and sunflower seeds in them, and are really scrumptious. If your kids baulk at the seeds, you could try adding in some ground LSA into your baking instead, which they will barely notice at all. “Sneaky swiper”…
Pumpkin seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Read more about the health benefits of pumpkin seeds here.
Enjoy these seedy oaty biscuits with a cup of tea or a glass of milk.
Want to know more about great seeds? Why not read this post chia seeds – how to use
- 1.5 Cups flour
- 1 cup coconut
- 1 cup sugar
- ¾ cup sunflower seeds
- ¼ cup pumpkin seeds
- 140 g butter
- 2 T golden syrup
- 1 T hot water
- 1.5 t baking soda
- In a large bowl combine the first five ingredients. Mix well.
- In a saucepan gently melt the butter and syrup together.
- In a small cup or bowl mix together the water and baking soda. Stir well.
- Mix the water/soda mixture into the melted butter and syrup. Mix well.
- Tip the wet ingredients into the bowl of dry ingredients. Mix together, it will be quite crumbly.
- Spoon small dessert spoons onto a lined baking tray and flatten a little. Leave some room for the biscuits to spread.
- Bake at 180-190 degrees for approximately 8 minutes or until they look brown on top.
- Remove from oven and let them cool on the tray.