Flahavan's Organic Oats
Combine 150 grams of Flahavan's Irish Organic Jumbo Porridge Oats with 100grams of buckwheat flour, 1 tablespoon of baking powder, a teaspoon of cinnamon and 50 grams of chopped hazelnuts. In a saucepan mix together 200 grams of hazelnut butter, 120 grams of tahini, 90 ml of coconut oil 60ml of ginger syrup, from stem ginger and 60ml of maple syrup. Gently melt everything over a low heat until everything is combined. Add the dry ingredients to the wet ones and stir, slowly folding in 90 grams of stem ginger finely chopped. Roll the mixture into 18 small balls and placing on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes or until brown on the edges. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. While the biscuits are cooling, melt 100 grams of dark chocolate in a bowl over a pan of hot water, making sure the bowl doesn't touch the water. Drizzle the chocolate over the biscuits using a teaspoon and allow the chocolate to cool and set completely.
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