These biscuits make a great crunchy guilt free treat. The cranberries give it an extra chew and sweetness but you can add chocolate chips to be super bad or change the walnuts to some other nuts (something I have yet to try). Try not to eat the whole batch like I did... twice.
2 teaspoons honey
2 teaspoons coconut oil, melted
7 dried apricots
60g dried cranberries, raisins, sultanas or currants (optional)
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In a food processor, blend up the oats and walnuts until they resemble breadcrumbs. Add in the honey and coconut oil then blend. Add in the dried apricots one at a time. The mixture should stick to itself like dough. Stir in the cranberries or other dried fruit if desired.
Squeeze a teaspoon of the mixture in your hand then press into a bun tin, a silicone cupcake case or simply push flat on a (greased) baking tray. Repeat with the rest of the mixture.
Bake for 10 to 15 minutes or until the biscuits are golden brown. Leave to cool before taking them off the tray as they will be soft. You can store these in the fridge or freezer if you wish.