Oaty Wholewheat Coconut Biscuit Recipes

Steps:

• Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.

Steps:

• Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

Steps:

• Mix all dry ingredients together in a bowl.
• Melt butter in a pot.
• When melted stir in honey. Then stir in soda.
• Mixture will froth, add this immediately to dry ingredients.
• If you feel the mixture is too wet, you can add the extra oat flour or coconut. Press mixture into a greased cookie sheet.
• Bake at 160 degrees celcius for 20 minutes.
• Put oven off after this time, and leave in oven for 10-15 minutes.
• Remove and leave to cool. Cut into squares.

Steps:

• Roast the oats and coconut by baking in a 400F oven for 8-10 minutes Cream together the butter and sugar.
• Beat the eggs and add to the mixture one at a time.
• Then fold in the milk and the essence.
• Then add the dry ingredients slowly and mix well.
• Add the roasted oats and coconut and drop spoonfuls of this mix onto greased baking sheets.
• Bake in the oven (again at 400F/ 200C) for 8-10 mins.
• Cool and store.