90g (1 cup) Rolled Oats
40g (1 cup) Kelloggâ€™s Special K, roughly crushed
40g (1/4 cup) Dried Cranberries, chopped
25g (1/3 cup) shredded Coconut
50g Egg, lightly whisked
140g tub unsweetened Apple Puree
2 Tbl. Golden Syrup
Preheat oven to 160C (fan -forced).
Line 2 baking trays with baking paper.
Put the oats, cereal, cranberries and coconut in a medium bowl. Â Stir well.
Put the egg, apple puree and syrup in a small bowl. Â Whisk to combine.
Add egg mixture to oat mixture. Â Mix until combined. Â Set aside for 10 minutes.
Shape tablespoonsful of the mixture into balls.
Put on baking trays. Â Press balls down to form very thin rounds.
Bake for 20-25 minutes or until golden brown.
Set aside on trays for 5 minutes. Â Transfer to a wire rack to cool completely.
Makes 16 (2 per serve: as a snack)
These biscuits will keep in an airtight container for up to 4 days.
I made a double batch. Â With the first batch I pressed the balls down to form thin rounds, and for the second batch I only pressed them down slightly so they looked like a nice small cookie. Â I thought the thin biscuits would turn out a little on the crunchy side, but to my surprise there wasnâ€™t much difference in texture between the two. Â The difference was purely aesthetic. Â Personally I like the small cookies, and I think they would travel a little better in a lunch box.
They would also make a nice, healthy Breakfast Biscuit for those busy days as you rush out the door.
This recipe comes from the September/October 2011 edition of Diabetic Living, my favourite cooking magazine.
These recipes are very versatile, if you donâ€™t like cranberries, try dried apricots, apple, or pear etc. Â And, dare I say it, a few dark choc-chips wouldnâ€™t be out of place instead of fruit if you were trying to make a relatively healthy chocolate treat.