I cannot tell you how many recipes I have invented over the last 9 years. So many! Most of them ended up in my online cleanses I run, and as I invented them I didn’t create a well organised collection of them (soon to be fixed!). A friend of mine told me she still makes these for her children, so I asked her to send me the recipe to remind me of it. When I made them today they were not the ones I was thinking of, but delicious. I will dig out the chocolate covered teff biscuits I was thinking of for another day. For now, enjoy these!

Gluten free, vegan and refined sugar free

Makes roughly 20

Ingredients:

• 125g coconut oil (at room temperature)

• 50g coconut sugar

• 1 chia ‘egg’ (in this instance made with 1 tbsp ground chia and 5 tbsp boiled water)

• 140g brown teff flour 

• 1/4 tsp baking powder

• Pinch of sea salt

• 75g porridge oats

• 125g raisins (I use all organic ingredients, but it is particularly important these are organic)

Instructions:

1. Pre-heat the oven to 180C and line a baking tray.

2. Make the chia ‘egg’ by mixing the ingredients in a bowl, and setting aside.

3. ‘Cream’ together the coconut oil and the coconut sugar.

4. Add in the chia ‘egg’ and mix well.

5. Sieve in the teff flour and the baking powder, add in the salt, and mix until it has started to combine.

6. Add in the porridge oats and the raisins, and mix together with your hands until well combined (if you need to add a little more water to get it to properly combine, but only teeny tiny amounts at a time, until it is combined).

7. Take large spoonfuls of the mixture onto the lined try and press into a circle shape - the biscuits don’t change shape when they are baked, so will come out as you create them to be here.

8. Bake for 10 minutes.

9. Allow to cool before transferring to a wire rack to cool completely.

10. Enjoy!

Tag me @rochelle.a.hubbard on Instagram if you make them! I’d love to see all of your bakes. You can also join me on Telegram here.