Yogic biscuit recipes!


These are just some of the biscuits that I make for my pregnancy and postnatal classes. 


More added all the time. 


Let me know how you get on!


Brazil nut & chocolate spelt cookies



120g white flour

140g spelt flour (or wholewheat flour)

1 tsp bicarb of soda

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

200g unrefined brown sugar

180ml vegetable oil (I sometimes use melted coconut)

1 tsp vanilla extract

60g dark chocolate (make sure it's dairy free if you want vegan biscuits), rioughly chopped

Handful raisins, roughly chopped (but I don't bother!)

Handful brazil nuts, roughly chopped

30ml water


Step by Step

Oven 180C


Sift flours, soda, baking powder, salt and cinnamon into a mixing bowl.


In a separate bowl, mix sugar, oil and vanilla.  Add to the mixing bowl. Stir gently.  Add chocolate, nuts, raisins and water. Stir till just combined.


Put around 1 heaped desert spoon (but depends on what size cookies you're after!) of mixture onto lined tray.  Push down into cookie shapes with fingers.  They spread, so leave 5cm or so gap between each.


Bake for around 10-12 minutes, rotating tray half way through. Take them out when they have just firmed up; they will continue cooking as they cool and crisp up nicely. Don't move them to a wire wrack til they have cooled and firmed a bit. 


Delicious, chewy cookie-based nirvana!


This recipe is from 'Peace and Parsnips' by Lee Watson




225g porridge or rolled oats

110g butter (or non-dairy spread to make it vegan)

85g sugar (different types will give different results, experiment!)

2 tbps golden syrup




Step by Step

Oven 180C

Melt the butter, sugar and syrup slowly in a pan. Add everything else. Stir!


I usually replace a portion of the oats weight with a variety of things such as seeds, dessicated coconut etc.  I also play around with flavours, adding vanilla or cocoa powder or lemon and ginger for example.  I also usually double or triple the recipe!


Press into a suitable sized, lined baking tin (want fat or thin flapjacks, you decide!) and bake for around 20 mins. Mark into squares in the tin but leave them in tin til cold. Then break or cut into pieces.  Cook for longer if you want crunchy flapjacks, less if you like them softer.

Yummy Biscuits


  • 125g butter
  • 100g granulated or castor sugar
  • 75g light muscavado sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 150g plain flour
  • 1/2 tsp baking powder
  • pinch salt
  • 100g extras - such as choc chips, chopped dried fruit and/or nuts, seeds, oats etc

Step by step

Melt butter. Add to sugars and mix well.

Add vanilla and egg. Mix again.

Seive in flour, salt and baking powder. Mix well.

Add your extras. Mix to combine.

Blobs (desert spoon size perhaps) onto lined baking tray. Leave spaces as they spread. 190C for around 10mins until just turning golden brown for chewy biscuits, leave til darker brown for crispier ones.

Let cool for couple of mins before transferring to wire wrack to cool completely.



Chai-spiced nutty butter balls

This recipe is taken from the MindBodyGreen website and was devised by Rachel Druckenmiller. I often mess around with recipes and so too with tbut this one!  Makes 18-20 balls.



  • 1/2 cup plus 2 tbsp desicated coconut
  • 1/2 cup raw cashew nuts (original recipe used almonds)
  • 2 tbsp sunflower seeds (original recipe used hemp seeds)
  • 1 cup raisins (original recipe used medjool dates)
  • 1 tbsp coconut oil (melted)
  • 1/2 tsp vanilla essence
  • 1/4 cup almond butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamon
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/4 tsp fine grain sea salt


Step by step

Toast 2 tbsp of the coconut. Set aside.

Pulse nuts and desicated coconut in food processor until completely ground up.

Add everything else (except toasted coconut) and blend til dough-like consistency.

Roll chunks into balls, and roll in the toasted coconut shreds.

Store in fridge.

Eat straight from fridge, or if you like them softer, let them soften out of the fridge for 15 mins before eating.



Carob, oat and vanilla fridge squares

Sugar free, sweetened with dates. I promise they deliver a sugar fix, along with loads of healthy oats and coconut oils. You can get carob powder from health food shops, a great healthy alternative to chocolate, full of micronutrients, or use raw cacao powder.  Coconut butter IS different to coconut oil. They both come in large glass jars, from health shops or supermarkets.  (Recipe adapted from '100 Best Juices, Smoothies and Healthy Snacks' by Emily von Euw)




For the base:

  • 1 cup oats
  • 1/2 cup coconut butter
  • 3 tbsp coconut oil
  • seeds of one vanilla bean or a large dash of vanilla essence
  • pinch sea salt
  • 1 cup pitted dates
  • 1/3 cup water

For the topping:

  • 3 tbsp coconut oil
  • 3 tbsp carob powder


Step by step

Line a baking tin with parchment, not too big. This makes around 16 squares (depending on how big you want them!).

Whizz dates and water to the consistency you want, leave a few chunks if you like to.

Melt butter and oil together, add vanilla, then add this to the date mixture, along with the salt and oats,

Mix together well.

Make the topping by melting the cocobut oil and then stirring in the carob powder. Poor on top of base and put in fridge,

Pop out of tin and cut into slices

Serve straight from the fridge.

Chocolate covered energy bars

These are inspired by a recipe I found in the Guardian by Kate Percy. I usually double it and use whatever fruits and nuts/seeds I have available.



5 heaped tbps condensed milk

1 heaped tbsp crunchy peanut butter

15g chia seeds

110g porridge oats

15g hazlenuts, roughly chopped

25g pumpkin seeds, roughly chopped

30g soft pitted dates, chopped

30g soft apricots, chopped

30 raisins

About 150-200g of your preferred chocolate for melting on top


Step by Step

Gently warm condensed milk and peanut butter til melted. Add everything else except chocolate and mix well before pressing into an oiled baking sheet (18x20cm).

Bake in oven 140C for 50 minutes or until golden. Leave to cool in tray before covering in melted chocolate.  Allow to set. Cut into squares.



Abel and Cole Breakfast Cookies

These lovely cookies are packed with so many good things that you can eat them for breakfast. Think of them as a cookie version of granola!



  • 125g wholemeal or spelt flour
  • 150g jumbo porridge oats
  • 1/2 tsp bicarbonate soda
  • a pinch of sea salt
  • 1/2 tsp ground cinnamon
  • 100g dark or light brown sugar
  • 4 tbsp maple syrup or agave nectar
  • 1 large carrot or 2 medium-sized carrots, coarsely grated
  • 100ml olive or coconut oil
  • 100g chopped dried fruit (raisins, dates, apricots, mango and/or figs)
  • 100g chopped nuts or seeds
  • Grated zest of 1 lemon (optional)


Step by step

Preheat oven to 180°C/Gas 4.

Add the flour, oats, baking soda and salt to a big bowl. Mix well so the baking soda and salt are evenly distributed. Add the remaining ingredients. Mix everything together.

Scoop by the tablespoon and press into rounds on an oiled baking sheet. Tidy up the edges. You'll probably get about a dozen per tray. If you don't want two batches, just freeze the rest of the mix for another day.

Bake for 10 mins, or till just starting to set and just picking up a little colour. They'll set to be soft and chewy like this. If you'd prefer them crisper, flip the cookies over and return to the oven for 3 mins or so to crisp up the bottoms.

Once cooked, they store nicely for a week in an airtight container.

Figgy Shortbread bars


for filling

250g figs

grated zest of an orange
25g unsalted butter
1tsp cinnamon
200ml water

and for shortbread dough

150g unsalted butter
225g plain flour
4tbsp cornflour
1/2 tsp baking powder
125g castor sugar
1/4 tsp sea salt
1 tsp vanilla extract (optional)


Step by Step
Make filling... put figs (roughly chopped), zest, cinnamon, butter and water in pan. Bring to boil. Remove from heat and leave to cool a bit before blending to a coarse paste.

Make shortbread... rub diced coldish butter in bowl with flour, baking powder, cornflour, sugar salt and vanilla. Take out 1/3 of mixture and leave as breadcrumbs.  Add water if needed to the remaining 2/3 of mixture til it coheres into a ball. 

Press 2/3 shortbread mixture into buttered 24x20 swiss roll tin. Spread on filling. Sprinkle remaining 1/3 shortbread mixture on top.

Bake 25-30 mins in 180C oven. Leave to cool in tin. Cut into 16 bars.


(Recipe inspired by Date Slice recipe in Dan Lepard & Richard Whittingtons book 'Exceptional Cakes')


Christmas snowball truffles

Easy to make, easy to adjust depending on taste and what's in your store cupboard.  This is a list of ingredients which I used to make the truffles for this weeks' classes (10&11 Dec 2014)



Dried fruit - dates, apricots, raisins
Porridge oats

Ground almonds
Ground pumpkin and sunflower seeds
Chia Seeds
Raw cacoa powder
Raw cacoa nibs
Vanilla extract
Raw honey
Dessicated coconut


Step by Step

Blitz fried fruit in food processor till in small pieces, add everything else except for the coconut (I ground up my pumpkin and sunflower seeds first in a smaller herb chopper that I have, but you could leave them whole, or chop roughly by hand).  You want to end up with a blob of mixture that holds together, not too sticky or too dry, and that tastes to your liking. Adjust accordingly.


Roll into balls (you decide how big!) and roll in dessicated coconut. Lasts for couple of weeks in fridge, or freeze for longer.



Sour cherry, manuka honey and tahini oat flapjacks

Ingredients (makes 8-12)

60g butter

70g demarara sugar

50g manuka honey

20g golden syrup

50g tahini

50g sesami seeds

40g sunflower seeds

40g pumpkin seeds

40g jumbo oats

30g porridge oats

35g sour cherries, chopped (or other dried fruit)


Step by Step

Melt butter, sugar, honey and syrup together. Take off heat and add tahini. Mix.  Put all other ingredients into a bowl, mix, and then mix with the melted ingredients. Line a tin with parchment and press in mixture. Bake 20 mins at 170C til bubbling and golden. Leave to cool for 10 mins before slicing and then leave to cool completely.


This recipe originally comes from Anna Hansen of The Modern Pantry (themodernpantry.com). I often make it without the cherries, sometimes use peanut butter instead of tahini if I've runout, and regular homey rather than manuka, just depends what's in the store cupboard.



Pecan, dried apricot and orange balls

Easy to make, easy to adjust depdening on taste and what's in your store cupboard.


Ingredients (makes around 14-16 depending on size)

100g pecans

100g dried apricots

zest 1/2 orange, finely grated

pinch of sea salt

1 tbsp maple syrup


Step by Step

Preheat oven to 180C and roast pecans for 3-4 mins til shade darker and aromatic. Cool.  Whizz everything together in food processor till finley chopped and it sticks together. Roll into bite size balls (you decide how big!). Tip: I find it helps to have slightly wet hands.  Lasts for couple of weeks in fridge, or freeze for longer.


These are from Jordan Bourke (jourdanbourke.com)




Date, seed and honey power bars

I got this from a newspaper, but it is an Allegra McEvedy recipe from her book Colour Cookbook.  I add melted chocolate on top, that part is not in her recipe!  Also, don't be limited with her ingredients, use what you have/like.


Ingredients - makes around 14 pieces


160g butter (I often use dairy free spread)

6 tbsp honey (I use raw)

300g oats

80g flaked almonds

70g sultanas

70g chopped dried apricots

80g chopped dried prunes

100g chopped dates

1tsp fennel seeds

1tbsp pumpkin seeds

1tbsp hemp seeds

1tbsp linseeds


Melt butter and honey in a pan. Stir all other ingredients together in a bowl then mix in the butter and honey mixture.  Line suitable pan (20x30cm perhaps) with nonstick paper. Pack it in tight. Cook 45 mins or til slightly brown (160C). Allow to stand for 5 mins before cutting into squares.  Or, cool then poor on melted choc (dark or milk). Put in fridge. When set, cut with sharp knife.  I like to serve it straight from the fridge.



Spelt and Ginger Cookies

This is a Dan Lepard recipe. Works every time.


Ingredients - makes 35 small, or less larger


50g unsalted butter (or dairy free spread)

50g golden syrup (I sometimes use malt barley)

50g stem ginger, drained chopped into small bits

50g caster sugar

50g light soft brown sugar

1 egg yolk

150g spelt flour (I use brown spelt)

1 tsp gr ginger

1/2 tsp bicarb of soda


Warm butter, syrup and stem ginger in pan til butter melts. Remove from heat and beat in two sugars and egg yolk, then flour, ground ginger and bicarb. Stir to smooth, soft dough. Line baking sheet with nonstick paper and place teaspoon size balls (15g) around 6-8cm apart. Bake around 7-10 mins (200C), till puff up like macaroons with golden tinge at edges. Remove frmo oven and let them sink back down and cool, then cool on rack.



Raw energy truffles

I make these a lot for classes and for me and my family. Lots of you have asked for a recipe so here it is. They always taste different because it just depends what I have to hand at the time.

What's so great is that not only are they healthy and delicious, you can make a huge batch and freeze them. They keep for ages in the fridge and even longer in the freezer and they take just minutes to defrost.

Basic ingredients  (as much organic as you can)
Dried fruit (eg dates, figs, raisins, goji, apricots)

Blitz these up together in blender.

Add any combination of the following
Seeds (eg chia, sesame, linseed, pumpkin)
Raw cocoa nibs
Raw cocoa powder
Spirulina powder
Ground almonds
Desicated coconut
Coconut oil
Bee pollen

and possibly flavourings like...
Vanilla extract
Fresh or ground ginger
Grated lemon zest
Ground cinnamon

Mix all together. If not sweet enough, add more dried fruit, or honey/maple syrup. If too sticky, add more ground almonds or oats. Roll into balls. Roll balls in desicated coconut or chocolate powder if you like.

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