Inspiration for these biscuits was found here.
Oat Sultana Biscuits
60g raw coconut oil
150g raw sugar
1/2 tsp vanilla bean paste
25g tapioca starch
50g sorghum flour
50g buckwheat flour
1 tsp Xantham gum
200g Bob's Red Mill Rolled Oats (wheat & gluten free)
Preheat over to 160C.
Melt coconut oil & Nuttelex in TMX bowl, 2min, 37C, speed 2.
Add sugar mix 20 sec, speed 4.
Add egg & vanilla mix 5 sec, speed 4.
Add everything else except sultanas mix 5 sec, rev, speed 4.
Add sultanas mix 20 sec, rev, speed 4, use spatula through hole to make sure the sultanas are dispersed evenly.
With damp hands roll tablespoon size amounts into balls, flatten slightly on the tray.
Bake for approx 20 minutes until golden.
Allow to cool slightly on the tray before removing to a cooling rack.
Makes approx 30 biscuits.