I still remember the first time I made these Oat & Lupin Biscuits. It was a rainy afternoon, and my grandmother had just come over for tea. She has always been my biggest inspiration when it comes to baking. That day, she told me, “The best recipes are the ones that carry a piece of your heart.” So, I decided to make something new, something wholesome, yet comforting—just like her warm hugs.
These biscuits are a beautiful blend of oat flakes, lupin flour, and a hint of orange zest. They’re slightly crisp on the outside and perfectly soft inside. What I love the most about this recipe is that it’s healthy, gluten-free, and packed with fiber and protein—making it a guilt-free indulgence!
Why You’ll Love This Recipe
- Nutrient-Packed – Thanks to lupin flour, these biscuits are rich in protein and fiber.
- Naturally Sweetened – The use of vergeoise sugar gives them a subtle caramel-like sweetness.
- Easy to Make – No fancy equipment, no complicated steps. Just simple, heartfelt baking.
- Versatile – Swap lupin flour with chickpea, almond, or coconut flour if needed!
Ingredients You’ll Need
- 80g oat flakes (lightly blended for a finer texture)
- 15g lupin flour (or chickpea/almond flour as a substitute)
- 30g semi-whole wheat flour
- 25g vergeoise sugar
- 15g butter (softened)
- 1 egg
- 1 tsp baking powder
- 1 tsp grated orange zest
Let’s Bake These Biscuits!
1. Prep Time
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Mix It Up
In a mixing bowl, combine the oat flakes, lupin flour, wheat flour, vergeoise sugar, baking powder, and orange zest. Stir well to mix all the dry ingredients.
3. Bind Everything Together
Add the egg to the mixture, followed by the softened butter. Mix gently until everything comes together into a soft dough. If it feels too sticky, chill it in the fridge for 30 minutes—this will help firm it up.
4. Shape the Biscuits
Roll out the dough on a lightly floured surface to about 1 cm thickness. Use a cookie cutter to shape your biscuits. Place them on the prepared baking tray, ensuring they have enough space to expand.
5. Bake to Perfection
Bake for 12-15 minutes, or until they turn golden brown. Once done, transfer them to a wire rack and let them cool.
The Best Part – Enjoying Them!
There’s something so satisfying about the crunch of a freshly baked biscuit. I love dunking them in my afternoon tea or pairing them with a warm cup of milk. And guess what? They store beautifully for up to a week in an airtight container—though in my house, they rarely last that long!
Next time, I think I’ll add a handful of chocolate chips or chopped nuts for extra texture. What would you add to make these biscuits your own? Let me know!
Happy baking, and may your kitchen always be filled with love and warm aromas. ❤️
Brown Sugar Oatmeal Cookies
Ingredients
Dry Ingredients
- 80 g oat flakes (lightly blended) For a finer texture, blend lightly.
- 15 g lupin flour You can substitute with chickpea or almond flour.
- 30 g semi-whole wheat flour
- 25 g vergeoise sugar Provides a subtle caramel-like sweetness.
- 1 tsp baking powder
- 1 tsp grated orange zest
Wet Ingredients
- 15 g butter (softened)
- 1 large egg
Instructions
Making the Brown Sugar Oatmeal Cookies
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, combine the oat flakes, lupin flour, wheat flour, vergeoise sugar, baking powder, and orange zest. Stir well to mix all the dry ingredients.
- Add the egg to the mixture, followed by the softened butter. Mix gently until everything comes together into a soft dough. If it feels too sticky, chill it in the fridge for 30 minutes to firm it up.
- Roll out the dough on a lightly floured surface to about 1 cm thickness. Use a cookie cutter to shape your biscuits. Place them on the prepared baking tray, ensuring they have enough space to expand.
- Bake for 12-15 minutes, or until they turn golden brown. Once done, transfer them to a wire rack and let them cool.
Notes
- Store the biscuits in an airtight container for up to a week.
- Feel free to add chocolate chips or chopped nuts for extra texture.
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