<\/p>\n

\n

These oat and cranberry biscuits are probably the healthiest treats on the blog \u2014 and suitable for many with dietary restrictions. They\u2019re made without flour, eggs, milk or refined sugar, and contain only a minimal amount of fat. With a festive twist from dried cranberries, they\u2019re quick to make and don\u2019t even require a mixer. They taste wonderful served with cheese, and when crumbled into milk or yoghurt, they make a great alternative to muesli. They\u2019re crisp, lightly textured and somewhat similar to digestive biscuits. With such a simple ingredient list, don\u2019t expect anything overly indulgent \u2014 but they\u2019re genuinely tasty!<\/em><\/p>\n<\/blockquote>\n

Note: Be sure to use certified gluten-free oats.<\/p>\n

Makes approx. 25 biscuits.<\/span><\/p>\n

Ingredients for oat & cranberry biscuits:<\/span><\/p>\n

\n
• 225 g medium-ground oats (see note below)<\/li>\n
• \u00bc teaspoon bicarbonate of soda<\/li>\n
• a pinch of salt<\/li>\n
• 25 g dried cranberries, finely chopped<\/li>\n
• 1 tablespoon butter (or plant-based alternative)<\/li>\n
• 150 ml water<\/li>\n<\/ul>\n

  In a bowl, combine the ground oats, bicarbonate of soda, salt and cranberries.<\/p>\n

  In a small saucepan, heat the water with the butter until melted. Pour the hot liquid into the dry ingredients and mix thoroughly with a spoon. The mixture will initially seem loose, but the oats will quickly absorb the liquid and thicken.<\/p>\n

  Dust your work surface with ground oats. Roll out the dough to about 4 mm thickness, dusting as needed to prevent sticking. Cut out biscuits using cutters and transfer them carefully to a baking tray lined with baking parchment. Re-roll any scraps and repeat until all dough is used.<\/p>\n

  Bake at 180\u00b0C for 20 minutes. Halfway through baking (after 10 minutes), remove the tray and carefully turn each biscuit over \u2014 this prevents them from becoming soggy due to the high moisture content. Return to the oven and continue baking. Allow to cool completely on a wire rack.<\/p>\n

  Store in an airtight container for up to 5 days.<\/p>\n

  Note: If you can\u2019t find medium-ground oats, pulse regular oats briefly in a coffee grinder \u2014 they should resemble coarse semolina, not fine flour.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

  Adapted from Good Food magazine.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  These oat and cranberry biscuits are probably the healthiest treats on the blog \u2014 and suitable for many with dietary restrictions. They\u2019re made without flour, eggs, milk or refined sugar, and contain only a minimal amount of fat. With a festive twist from dried cranberries<\/p>\n","protected":false},"author":1,"featured_media":701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,36,76],"tags":[100,92,344,102],"duration":[],"tag_group":[],"class_list":["post-700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-cookies-biscuits","category-low-fat-healthier","tag-dried-cranberry","tag-egg-free-recipe","tag-gluten-free","tag-oats"],"acf":[],"yoast_head":"\n