Macadamia and coconut breakfast biscuits

Ingredients

10 fresh dates (150g), pitted
1 cup (90g) rolled oats
1/2 cup (80ml) milk
1/2 teaspoon vanilla extract
1 egg
3/4 cup (120g) macadamias, roughly chopped
1/4 cup of blanched almonds (optional)
2 tablespoons chia seeds
2 tablespoons coconut oil
2 tablespoons shredded coconut

Method

Preheat oven to 180°C. Place 8 of the dates in a bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain, remove skins that have come lose and mash with a fork. Finely chop the remaining dates and place in a large bowl. Add the mashed dates, oats, milk, vanilla, egg, nuts, chia, coconut and coconut oil.

Roll 2 tablespoons of the mixture into a ball and place onto some baking paper. Flatten slightly. Repeat with remaining mixture. Cook for 15 minutes or until golden. Cool on the tray for about 10 minutes before storing in an airtight container.

These will keep in the fridge for 5-7 days. Makes about 10.