Apricot Sesame Muesli Biscuits

vegan, refined sugar free

These dense and satisfying muesli biscuits are full of whole grains, good fats and natural sweeteners: perfect for school lunch boxes, bush walks or to go with a cup of tea!

Ingredients (makes 18)

2 cups unstabilised rolled oats

2/3 cup whole Khorasan flour

2/3 cup almond meal

2/3 cup shredded desiccated coconut

¼ cup unhulled sesame seeds

1 cup dried unsulphured apricots, cut into thin slices

1/3 cup raisins

80ml coconut oil (liquid)

160ml brown rice syrup

1 Tbsp unhulled tahini

Method

1. Preheat oven 170°C. Line two baking trays with baking paper.
2. Combine dry ingredients in a wide mixing bowl, making sure apricots break up and don’t stick together.
3. Add oil, syrup and tahini to a small saucepan and heat, stirring, until bubbles appear and the mixture is well combined.
4. Add the wet mix to the dry and mix well.
5. With damp hands, form 2 tablespoons of dough into balls, flatten slightly and arrange at least 4cm apart on the trays.
6. Bake for about 18 minutes, rotating midway, until golden brown. Cool completely on the trays and store in an airtight container.