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Oat and Cinnamon Biscuits

I recently became aware that in the ebook edition of Triumph of the Lentil, the ingredients list for the oat and cinnamon biscuit recipe was missing. I’ve since fixed that up (and have double-checked all the other recipes), but thought I should also share it on here.

Some of my American readers might be a bit confused about what an Aussie ‘biscuit’ is. Many people here in Australia are even starting to call them ‘cookies’ from the influence of American media, but I will continue to call them by their English and Australian name – biscuits!

This is a healthy and delicious biscuit. Flaxseed meal (or chia seeds) and boiling water work really well in this, in place of the chickpea flour and water.  Use 1 heaped tablespoon of flaxseed meal or chia seeds with 1/4 cup of boiling water and leave to sit for a couple of minutes, to replace the chickpea flour and water.

Kitchen time 10 minutes. Baking time 8-12 minutes
Soy-free, low fat, under 45 minutes
Makes 15


3/4 cup rolled oats
3/4 cup flour (barley, wholemeal spelt or wholewheat pastry)
1/4 cup chickpea flour (besan)
1/3 cup raw sugar or rapadura
a pinch of salt
3/4 teaspoon cinnamon
1/2 teaspoon bicarb soda
1/3 cup sultanas (raisins) or vegan chocolate chips, optional
1/4 cup grated apple (1 very small one) or apple sauce (or use extra oil instead if you don’t have either of these)
1/4 cup water
2 tablespoons oil (melted coconut, olive or sunflower)
1 teaspoon vanilla extract
1 teaspoon barley malt syrup (optional)


Preheat the oven to 160-200c (320-390f).

In a mixing bowl, combine the dry ingredients. Add the wet ingredients and stir until evenly mixed. Place heaped teaspoons of the mixture on a greased or lined baking tray, flatten with a wet fork, and bake for 8-12 minutes, until the bottoms are brown.