Oat and Coconut Breakfast Biscuit.

These tasty little biscuits have a great base and  you can change and add different ingredients to suit your families taste. 
Makes 12 
1 Cup of mashed ripe banana or apple sauce your preference
1 tsp of pure organic vanilla extract
1 tsp of ground allspice or cinnamon
1/4 Cup of Coconut oil
2 Tbsp of raw organic honey
2 Cups of rolled oats (gluten free if you are gluten intolerant or sensitive)
1/2 Cup of desiccated coconut
 1/4 cup of cranberries is what I used this time (as i use and work with what I have)
1/4 cup of silvered almonds to decorate
added extras 
1/4 cup chopped medjool dates
1/4 cocoa nibs (great with mashed banana option) choc banana biscuit yum yum!
1/4 cup raisins or sultanas
1/4 cup chopped dried apple
 
Method 
Pre-heat over to 160 degrees.
Line a baking tray with baking paper.
Combine either your apple sauce or mashed banana (depending which one you choose), with vanilla extract, all spice, coconut oil and honey.
Add oats, coconut and your choice of added extra (can berries).
Mix all ingredients together using your hands, squeezing the mixture until it starts to come together. Form into 12 biscuits, roll them together and flatten slightly place on lined tray and decorate with your silvered almonds.
Place in the oven for 30-35 minutes or until golden brown.
Remove from oven allow to cool and serve.
Biscuits will keep for up to 5 days wrapped in a sealed container.
This tasty Oat and Coconut Biscuit does the job of keeping us going, We love a good cuppa and a biscuit whether it’s morning tea, afternoon tea, or a pre workout snack on the go at FUNC!!!!