These biscuits are similar to the Greek “Kourabides” or the Austrian “Vanillekipferln” but much healthier and very quick to prepare. They freeze well, so make a double batch and keep one in the freezer for unexpected visitors.

Ingredients:

• 3 cups oats, finely ground in blender
• 1/2 cup organic, cold pressed, odourless coconut oil – gently melted,  (or cold pressed olive oil)
• 1/2 cup of raw, unheated, untreated honey (or coconut blossom sugar and a little water)
• natural vanilla extract or powder
• 1 cup walnuts or pecan nuts, coarsely chopped
• optional: icing sugar mixed with natural vanilla powder for dusting the biscuits with

Method:

1. place all ingredients, except icing sugar, into a bowl
2. mix everything together into a soft dough
3. roll small balls and place on baking tray
4. flatten with a fork
5. bake at +/- 160 degrees C for about 15 – 20 minutes, until biscuits are golden.
6. roll in vanilla-icing sugar whilst still hot (optional)
7. let cool and store in air tight container or freeze
8. for a raw version: dehydrate the biscuits for several hours in the sun or the dehydrator or low oven instead of baking them.