a cosy treat this autumn/winter!
ingredients
- 1 cup (100g) rolled oats
- ¾ cup (90g) oat flour (blend oats until fine)
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of nutmeg (optional)
- 3 tbsp Sweet Freedom CINNAMON SYRUP
- 3 tbsp Sweet Freedom GINGERBREAD SYRUP
- 3 tbsp nut butter (almond, peanut, or cashew all work)
- 2 tbsp coconut oil (melted) or vegan butter
- 2–3 tbsp plant milk (as needed)
- ¼ cup (40g) raisins, chopped dates, or dark choc chips (optional)
make
- Preheat oven to 175°C (350°F). Line a baking tray with parchment.
- In a bowl, mix oats, oat flour, baking powder, baking soda, and spices.
- In another bowl, whisk together nut butter, coconut oil, both syrups, and 2 tbsp plant milk.
- Combine wet and dry ingredients. Stir until a sticky dough forms (add another splash of milk if too dry).
- Fold in raisins/dates/choc chips if using.
- Scoop spoonfuls onto tray, flatten slightly with the back of a spoon.
- Bake for 10–12 minutes until golden around the edges.
- Let cool on the tray for 5 mins, then transfer to a wire rack.
- Enjoy!
