Oat and chia biscuits

Makes 10 biscuits

Low Histamine



chia 'egg'

1 tbs chia seeds

3.5 tbs water


¾ cup oats

⅛ cup plain flour or oat flour (blend oats in a food processor)

¼ cup pumpkin seeds

⅛ cup sliced almonds

1 tbs chia seeds

1 tsp cinnamon - optional*

pinch of salt


¼ cup maple syrup

¼ cup almond butter


1. First make the chia egg by mixing the chia seeds and water then set aside for 5 minutes, giving a couple of stirs.

2. Heat oven to 190°C.

3. Add dry ingredients to a bowl and mix.

4. Mix in a separate bowl, the almond butter, chia egg and maple syrup.

5. Tip in the dry ingredients and make sure it is all mixed in. You may need to add extra maple syrup if too dry.

6. Roll into 10 small balls, pop on baking tray and flatten to the shape you like.

7. Cook for around 12 minutes. Keep a close eye on them to check they don't burn.

8. Transfer to a wire rack to cool.


You may need to wet your hands when rolling the dough into balls to minimise sticky-hand central.

*if tolerated.

Recipe adapted from throughthefibrofog.

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