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These tea biscuits will go great with any hot beverage and they are perfect for this time of year with the orange and cranberry flavors. I like to dehydrate mine for a longer period so they are not too soft. If you're going to dunk them into a hot beverage, you're going to want them to hold up. We think these will be a nice addition to your holidays so give them a try!

ORANGE CRANBERRY TEA BISCUITS

2 cups regular oats, divided

2T psyllium husks

1t vanilla

1/4t sea salt

1/2 cup dates (we used Medjool dates)

1/4 cup unsweetened apple sauce (I make my own apple/pear sauce)

1 medium orange, juiced and zested

1/4 cup coconut oil

2T raw cashew butter

1/3 cup dried cranberries (ours are sweetened with apple juice)

1/4 cup raw pecans

Directions

Melt your coconut oil and cashew butter in a double boiler while mixing up your other ingredients. Ground 1 cup of the oats in a food processor to a flour like consistency. Add in your dates (if they are hard, you may want to soak them) and process until chopped up in little pieces. Add in the rest of your ingredients except the cranberries and pecans, and mix until well blended. Transfer to a mixing bowl and add in cranberries and pecans. You can form these like biscotti or cookies. I like to form them like biscotti as they are easier to dunk in my drinks. You can check the video where Kristy tells us the easy way to form these bisuits into a biscotti shape. Dehydrate at 145 degrees for 30 minutes and turn down to 115 degrees for several hours (will depend on the texture you are looking for).