Preheat oven 175C/350F/Gas Mark 4
1 cup gluten free oats
3/4 cup desiccated coconut
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup coconut oil
1 cup rice malt syrup
1 tsp bicarbonate soda
2 T boiling water
1/2 cup flaked almonds
Mix oats, almond flour, coconut flour, coconut and flaked almonds in a bowl.
In a saucepan on medium heat, melt coconut oil and rice malt syrup and mix well
Once oil and syrup are combined in a small bowl mix the bi-carb soda and boiling water together and put into oil and syrup mix and combine well.
Add oil mix to dry ingredients and stir through, place spoonfuls on a lined baking tray – you can make large (like mine 😊) or smaller ones. Cook in oven for 10 mins or until golden.
To cool, keep biscuits on paper and cool on wire rack.