Vegan, FODMAP friendly, naturally gluten free and free from refined sugar, these are the good kind of biscuits that you don’t need to feel guilty about eating at breakfast time. The addition of the ginger makes them perfect for anyone struggling with digestive issues like IBS. I love these because they’re the perfect grab and go energy snack to keep on me for nibbling on after a swim, run or gym session.
The secret with these is the deliciously chewy texture, it’s hard to believe they’re bursting full of plant based goodness.
Just a few larder ingredients and ten minutes to throw them together is all it takes.
- Jumbo Oats, check they are gluten free if required
- Baking Powder
- Cacao nibs
Why Free From Refined Sugar?
Okay, so there is a big debate about sugar being sugar no matter what. But for me it’s as simple as the refined sugars being hyper processed and leaving a negative planetary footprint, as well as the fact white sugar contains zero nutritional benefits and if I’m brutally honest, leaves me feeling rubbish and craving more, versus coconut sugar, maple syrup or fresh date syrup and mashed bananas. This recipe uses bananas and dates to naturally sweeten the breakfast biscuits, two whole foods that both carry many nutritional benefits including much needed vitamin C for the cold season ahead and potassium to help keep blood pressure low.
Oats are bursting full of fibre and protein, making this the perfect grain for making this healthy breakfast biscuits with. What’s more, oats are naturally gluten free (although be aware some are packed in factories containing gluten, so make sure your oats are classified as gluten free if required).
The addition of Tahini not only gives the biscuits a deliciously nutty flavour without the addition of nuts, but they’re brimming with antioxidants, healthy fats, vitamins and minerals. It’s the presence of energy boosting Thiamine and B6 that make these biscuits perfect post workout snacks.
And finally the addition of spices turn these from ordinary to extraordinary snacks. Ginger is known to be one of the healthiest spices on the planet containing the powerful anti-inflammatory and antioxidant Gingerol. On top of this, it’s impressive ability to settle stomachs and reduce menstrual pain makes it the must have spice for women struggling with digestive issues like IBS.
Super simple to make and requiring no special equipment, all you need is 10 minutes and you’ll have a batch of deliciously healthy Cacao Tahini Breakfast Biscuits waiting for you to indulge on!
Healthy Cacao Tahini Breakfast Biscuits
Vegan, Gluten Free, FODMAP friendly, Refined Sugar Free
200g Jumbo Oats, marked gluten free if required
2 Ripe Bananas
2 tbsp Tahini
8 small Dates
1 tsp Baking Powder
2 tsp Cacao Powder
1 tsp Ginger powder
A pinch of Salt
Cacao Nibs for sprinkling
- Preheat your oven to 160 fan assist and line a baking tray with baking paper.
- Place the dates in bowl, add 1 tbsp boiling water and leave for 5 minutes before mashing together and creating a fresh date paste.
- Place the bananas in a bowl and roughly mash together using a fork.
- Mix the oats, baking powder, ginger, cacao powder and salt in a mixing bowl. Add the mashed bananas, date syrup and tahini and mix to combine.
- Make 12 evenly sized golf balls of mix and place spaced apart on the lined baking tray. Gently press down on each before sprinkling with cacao nibs.
- Place in the oven for 12-14 mins or until golden brown. I like to eat mine warm as they come out of the oven, but they’re equally delicious cooled and served with hot cup of coffee. Keep in an air tight container for up to 1 week, if they last that long! Enjoy!
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