TRAIL MIX in a BISCUIT

Dry Ingredients
• 1 cup rolled oats, blended into oat flour
• 1/2 cup almond meal
• 1/2 cup rolled oats
• 1/2 cup flaked almonds
• 1/4 cup coconut sugar
• 1/4 cup shredded unsweetened coconut
• 3 tablespoons mini dark chocolate chips or carob chips
• 2 tablespoons raw cacao nibs
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 3/4 teaspoon cinnamon
• 1/2 tsp fine grain sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients
• 1 tablespoon ground flaxseed + 2 tablespoons water, mixed together
• 1/4 cup raw almond butter (or other all-natural nut butter)
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup
• 1 tsp vanilla essence

Directions:
1. Preheat oven to 180oC and line a baking sheet with baking powder.
2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
3. In a large mixing bowl, mix together all of the dry ingredients.
4. In another medium sized bowl, whisk together the wet ingredients, including the flax mix until thoroughly combined.
5. Add the wet mixture on top of the dry mixture and stir well until combined.
6. Roll small portions of dough into balls and place onto the baking sheet, allowing room to spread.
7. Bake ‘biscuits’ for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. They will break apart easily until cooled, so try to be patient.
8. Store in fridge. They can be stored in freezer, if there are any left.

Great for lunch boxes, or picnics.