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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
- Preheat oven to 170C and line a baking tray.
- Combine all ingredients in a medium sized bowl.
- Using your hands, form balls and place them on the prepared tray (the mixture will be running, so be careful).
- Bake in oven for 15-20 minutes, or until biscuits are brown and firm to the touch.
- Leave to cool and enjoy!
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Check the latest cookery classes and events for singles. www.jewishcookery.com
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Denise Phillips - Professional Chef and Cookery Writer
T : 01923 836 456
E : [email protected]
W : www.jewishcookery.com