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Archive for May, 2019

Sugar free

Ingredients

1 cup self raising wholemeal flour 

1/2 cup melted butter

2 healed tablespoons ground flaxseeds/flaxseed meal

2 eggs

2 tablespoons of brewers yeast 

1/2 teaspoon salt (I use rock salt and puns it with the dried rosemary)

1 teaspoon dried rosemary

2 teaspoons of dried or semi dried chives

1 & 1/2 cups oat bran

1/2 cup Parmesan  

Method

Pre heat your fan forced oven to 170c.

Grind the rosemary and rock salt in to a powder in a mortar and pestle.

Mix all the dry ingredients together. Stir through with a fork.

Add the butter and mix with a fork.

Whisk the eggs in a separate bowl or mug and then add to the mix. Mix through with a fork.

Place the biscuits onto a brownie baking tray lined with baking paper. With the palm of your hand, squash the mixture down firmly so that it is even in height.

Bake for around 15-20 mins depending on your preference for crunchiness.

When they have cooled, cut in to portions. I tend to do 3 x 4 making 12 cookies. You can make them smaller or larger per your personal preference.

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