My youngest is getting to the stage now where she wants lots of snacks in between meals, so I wanted to make something that would be handy to take out and about with me too. These were delicious and worked really well. Infact they are not just yummy for your little ones, but great for adults too. I had to hide them away to stop myself nibbling at them.
Mango, Pineapple and Coconut Oaty Biscuits
Makes 10 Oaty Biscuits
Ingredients
- 1 cup (240ml) of old fashioned oats
- 1/2 cup (120ml) of 100% pineapple juice
- 1/2 cup (120ml) of water
- 3 tablespoons of unsalted butter
- 50g of dried mango (make sure it is the natural kind, not ones with sugar added)
- 14g of unsweetened coconut
- 30g of california raisins
Directions
Preheat oven to 180c or 350f (gas mark 4)
Place oats in a mini foot processor and give a few blitzes of the blade.
Add the oats to a small saucepan along with the pineapple juice, water and butter and bring to a boil, then simmer until liquid is absorbed and oats are thickened.
Add the dried mango, coconut and raisins to the mini food processor and grind for a few seconds, until you have small pieces of dried fruit.
Stir this into the oats, until all ingredients are evenly combined and allow to cool slightly.
Line a baking tray with some parchment paper.
Form your mixture into 10 oval shape biscuits, place them on the baking sheet and then flatten them down with the back of a spoon.
Place in the oven and bake for approx 15-20mins. Biscuits will be slightly golden.
Allow to cool on a wire rack and watch these go fast :).
These will last a few days in a airtight container or biscuit tin.
Hello there, I finally got around to making these tonight and now I have loads of questions! I had to cook mine for quite a long time so I am not sure if I made them a bit too thick or whether you intended for them to be quite chewy in the middle, rather than crisp? Now I am looking at your picture, I think I may have blitzed the oats a bit too much. I am also wondering how they would work if the butter was substituted for vegetable oil. Since they are already wheat gluten free, it would be great to have a dairy free alternative too. I can think of all sorts of variations so if they go down well with my little ones, I will have to get mixing! I am just off to test one with the gooseberry ice cream I made earlier….
Hi there, yes they should be chewy in the middle. I should think they will definitely work substituted with an oil. I heave coconut based ones are really good for using in baking, so that might be an option too. Your gooseberry ice cream sounds yummy.
I made these this morning and I blitzed everything more than I probably should have. They still tasted great but next time I think I will bake them a little longer as well 🙂