Very low sugar (could miss it out altogether) gluten free, vegan and they still taste great!
480g canned chickpeas – drained and rinsed (1 large can minus a small handful that can be lobbed into a soup, stew or stored in the freezer.)
180g porridge oats
2 tablespoons lemon juice
30g sugar
pinch of salt
6 tablespoons olive oil
extras: nuts, seeds, raisins pre-soaked to make them plump and reduce the risk of them burning
Place everything except the extras in a food processor and blend until fairly smooth but you still have the texture of the oats.
Stir in about 60g of chopped nuts or seeds or raisins if you like
Put in the fridge for half an hour to firm up.
Roll out to a thickness of around 3mm and cut out discs of around 8cm diameter.
Place onto a tray lined with baking parchment and using a fork, prick each biscuit for an even bake
Bake at 180 degrees celsius for about 30 mins until golden
Leave to cool on a rack
I divide the dough into 3 and put 2 pieces into the freezer to bake at a later date.
