Simple Spiced Breakfast Biscuits

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO

Fancy a bikkie for breakie? Yes please!!  These dainty delights are so simple to make and come together nice and quick so you can happily whip them up first thing in the morning.
They are nut free AND egg free which makes them suitable for most allergies and a fantastic school snack!
They are delightfully chewy with crispy crunchy edges, which is my very favourite kind of biscuit.  Perfectly satisfying alongside a smoothie for breakfast, or with a cup of tea for a mid-morning pick-me-up, these satiating bikkies are fruity with a delicate hint of cinnamon spice.  Truly delicious!


Recipe (makes 8)
50g dried dates
50g dried apricots
30g desiccated coconut
1 tbsp hemp seeds (you can use flaxseeds or sesame seeds if you prefer)
1 tbsp tahini
½ tsp cinnamon
Pinch of salt

Method
Preheat the oven to 150C and line a baking tray with baking paper.
Now pop all your ingredients in a food processor or high speed blender and blitz on high until you have a very well processed biscuit dough that holds together well when pressed between your fingers.  You may have to scrape the dough down from the sides of your blender a couple of times between blitzes.
Once your dough is holding together nicely, using your hands, roll your mixture into balls about a tablespoon each in size.
Place onto your prepared baking tray and gently press flat with your fingers or a fork.
Bake for 10 minutes, or until beautifully browned and toasty.
Your biscuits will be delicate upon removal from the oven so allow them at least 10 minutes to firm up before handling.
Enjoy with a cup of tea!!  They are perfectly delicious!