What you’ll need
180g oats
1 cup The Healthy Baker Plain Flour
½ cup shredded coocnut
⅓ cup caster sugar
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
pinch salt
1 x 400g tin cannellini beans, drained and rinsed well
¼ cup auzure Canola Oil
¼ cup honey
1 egg
1 teaspoon vanilla paste
1 orange (zest only)
½ cup pumpkin seeds
½ cup prunes, roughly chopped
Preheat oven to 180C and line two baking trays with paper.
Blitz half of the oats for a few seconds or until a coarse flour.
Combine blitzed oats, plus the rest of the oats, flour, coconut, sugar, baking powder, bicarbonate soda, cinnamon and sea salt in a large bowl and mix well.
In your TM bowl combine the beans, oil, honey, egg, vanilla and orange zest and blend until creamy and almost frothy.
Mix wet and dry ingredients together, fold in the seeds and prunes until just combined.
Shape mixture into about 12-14 round biscuits and arrange these on your prepared trays.
Bake for 20 minutes or until golden brown. Cool completely on a wire rack.
