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1 cup rolled oats

1 cup wholemeal self raising flour

3/4 cup coconut sugar

3/4 cup desiccated coconut

1/2 cup macadamias, chopped roughly

2 tablespoons maple syrup

1 tablespoon honey

125g butter, chopped

1.5 teaspoons ground Wattleseed

1/2 teaspoon bicarbonate of soda

Murray river salt



Preheat oven to 170°C/150°C fan-forced and line a large tray with baking paper.

Combine oats, flour, sugar, coconut and Wattleseed in a bowl. Place butter, syrup and honey in a saucepan over medium heat. Stir until butter has melted. Remove from heat and mix in the bicarb. Now stir the wet mix in with the dry ingredients until just combined.

Place a tablespoons of mixture into your hands and roll into balls. Place on trays about an inch apart and flatten them slightly. Sprinkle a tiny pinch of salt over each biscuit. Bake for 10 to 12 minutes for softer biscuits and 12- 14 minutes for a crunchier one. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely before serving.