Makes: 12 biscuits



200g gluten free oats
2 Tsp cinnamon
7 Medjool dates or 10 normal dates soaked for 10 mins
1 Tbsp melted coconut oil
Dash of vanilla extract
Small pinch salt
half a cup of water (or the date soaking water)

150g raspberries
10g chia seeds
2 Tbsp coconut nectar (pure maple syrup or honey)

To make
The chia jam takes a good few hours to set so I suggest making it the night before. Blend the raspberries and sweetener (adjust to your preference, or add some extra vanilla) then pour the puree into a tupperware and stir in the chia seeds. Leave in the fridge over night.

For the biscuits, add the oats and cinnamon to a processor and blend until it becomes a flour. Then add the salt and dates while the processor is running, once it has been evenly incorporated pour in the coconut oil. Then a Tbsp at a time add the water while the processor is running do this slowly until the mixture starts to cling together like a dough.
Gather the dough into a ball and roll out onto an even surface, use cookie cutters to cut out your preferred shapes, add a tsp of jam in between each biscuit and then place all biscuits onto a tray back in the fridge. Leave to set for an hour this helps the biscuits soak up the excess jam and become more stable.