Oat, coconut & apricot biscuit bites
- 50g dried apricots, finely chopped
- 50g desiccated coconut
- 100g wholewheat flour
- 125g porridge oats
- 1 level tbsp Silver Spoon Truvia sweetener
- 3 tbsp rapeseed oil
- 75g Sweet Freedom syrup
- 1 large egg white
- 1 level tsp bicarbonate of soda dissolved in 2 tbsp boiling water
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Mix the apricots, coconut, wholewheat flour, porridge oats and Truvia together, making sure all the pieces of apricot are separated.
In another bowl, whisk together the oil, Sweet Freedom and egg white until just evenly mixed.
Add the dissolved bicarbonate of soda to the syrup mixture. Using a fork, mix it with the oat mixture.
Spoon heaped teaspoons of the cookie mixture onto the trays – they'll spread out as they cook so leave plenty of space between them – then flatten slightly with the palm of your hand. Bake for 10 minutes, until golden brown.
Remove from the oven and allow to cool for 5 minutes on the tray, then transfer to a wire rack until cold.