Vegan Rosemary and Olive Oat Biscuits






Vit C, A calcium, iron, zinc and Omega 3


  • 10 black olives, finely chopped
  • 3 tablespoons of cold water
  • 2 teaspoons of ground flaxseed
  • 1 generous tablespoon of fresh rosemary, finely chopped
  • 1 tablespoon of arrowroot powder
  • 1 tablespoon of coconut oil, melted/ or butter if you dont have coconut oil.
  • 3/4 cup of oats
  • 1/4 cup of oat flour
  • A generous pinch of sea salt
  • A pinch of black pepper


  • Preheat the oven to 180 degrees Celsius . Line a shallow oven tray with baking paper.
  • Add the oats, oat flour, flax, arrowroot, rosemary, salt and pepper to a mixing bowl. Stir to combine.
  • Add the chopped olives and stir throughout the flour.
  • Add the coconut oil and rub into the flour mixture with your fingers to create a chunky crumb.
  • Slowly add the water a little at a time, bringing the mixture together with your hands to form a dough. If the dough is a little sticky add a little more oat flour.
  • Using a rolling pin flatten the dough  on a floured surface so it does not stick to the work top and use a cutter or a glass to cut out the round shapes, it make 8 crackers . 
  • Transfer the biscuits to the oven to bake for 18-20 minutes until golden brown all over and firm to touch. Set aside to cool before serving.
  • Top them with mashed  avocado, sardines, tuna dips etc