Australian Yoga Journal — July 2017

Sugar-free,

nut-free,

gluten-free and

vegan-friendly

goodness

By Lorien Waldron

AYURVEDA

om

**Pre-heat your oven to 175ºC while you

prepare the biscuit mix.

1. Place all dry ingredients – oats, sunflower
   seeds, pumpkin seeds, cinnamon powder,
   cardamon powder and sea salt – into a
   large mixing bowl.


2. Prepare the dates: Take the pits out of the
   dates and place the dates in the blender.
   Cover them in hot water and let soften for
   3-4 minutes. Once dates are soft, blend for
   1-2 minutes until smooth. (It’s fine to leave
   some chunks!) Add the date purée to the
   dry mix of oats and seeds.


3. Now melt the ghee, butter or coconut oil,
   and stir into the dry mix with the dates.


4. Add vanilla essence and stir with a
   wooden spoon or clean hands until the
   wet and dry ingredients have mixed well
   together and you’re happy with the
   consistency.


5. Take some melted ghee or coconut oil
   and oil the baking tray or use a sheet of
   baking paper.


6. Take a small piece of biscuit mix and roll
   into a ball in your hands then flatten with
   the palms of your hand to create a circular
   biscuit shape.


7. Place your tray of biscuits in the oven and
   bake for about 35 minutes or until golden
   brown.


8. Take the biscuits out once they’re done
   and let them cool before stacking them in
   your favourite biscuit jar or container!

*Note: Organic whole food ingredients can

often vary according to the season and

where they were grown. Always use your

intuition in the kitchen to gauge the right

consistency and texture and don’t be afraid

to add a little more of something if you feel

the recipe calls for it. This is the fun part

where you are able to use your creativity!

Enjoy!

Photo and recipe from

Lorien’s E-book,

Simple Ayurveda in

the Kitchen, available

at http://www.wholesome

lovinggoodness.com/

ebook. Follow Lorien

on Instagram for Ayurvedic wisdom and

inspiration @wholesomelovinggoodness

SERVES:2 / TIME: 20 MINUTES

2.5 cups organic oats*

1 cup organic sunflower seeds

1 cup organic pumpkin seeds

4 Tbsp. organic cinnamon powder

2 Tbsp. organic cardamon powder (or seeds)

1 tsp. fennel seeds

1/2 tsp. fine organic sea salt

200 ml homemade organic melted ghee,

butter or coconut oil

20 organic dates soaked

1 tsp. organic pure vanilla essence

Your love! 

* Note: If you are celiac, use gluten-free

un-contaminated oats.

WHOLESOME

AYURVEDIC

BREAKFAST BISCUITS

22

july 2017

yogajournal.com.au