Making fancy raw treats hasn’t been high on my list since we’ve been travelling, but I LOVE sweet treats! Today’s recipe is so simple and delicious I’m often knocking out a batch every few days 🙂 When I first created these Cinnamon Raisin Oaties I was in Merida, in Mexico, where it was a scorching 40C / 104F and the air was dry dry dry. I had the perfect excuse to try out sun-drying for the first time ever. Very exciting! And it worked!!
Since then we haven’t been anywhere that dry or hot so I tried making them without dehydrating them. And that worked too!! They were different, but equally as delicious – more of a ‘raw’ snack than a biscuit, but still yummy. Today I’m giving you both versions so, whatever your equipment and tastes, you can give them a whirl. Enjoy!
This Week’s Recipe: Cinnamon Raisin Oaties
Makes 8 – 10
1 cup oat flour*
1 cup rolled oats
½ cup raisins
1 tsp ground cinnamon
1 pinch unrefined salt
2 tbsp raw honey/agave syrup
4 tbsp melted extra-virgin coconut oil
4 tbsp water
In a mixing bowl, combine all the ingredients well. Leave to stand for 5 – 15 minutes to allow the water to absorb and until the mixture is sticky enough to hold together when shaped.
With wet hands, loosely mold the mixture into 8 – 10 mounded biscuit shapes (or whatever shape you like).
Either place your Cinnamon Raisin Oaties on a plate and put them in the fridge for 60 minutes, or for a crispier version dehydrate them for 8 – 12 hours.
Store in an airtight container in the fridge for up to 2 weeks.
* make oat flour using rolled (porridge) oats, processing to a fine flour in your blender or food processor.