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Allergy Free Oat and Raisin Biscuits

Friday, 12th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Egg free, nut free, gluten free

 

Ingredients

200g gluten-free oats

150g golden raisins – roughly chopped

100g shredded coconut

2 bananas, mashed

125ml coconut milk

 

Method

  1. Preheat oven to 170C and line a baking tray.
  2. Combine all ingredients in a medium sized bowl.
  3. Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).
  4. Bake in oven for 15-20 minutes, or until biscuits are brown and firm to the touch.
  5. Leave to cool and enjoy!

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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