Gut-Friendly Easter Biscuits Recipe

Easter is a time of celebration, community, and not forgetting, sweet treats. Our Easter biscuits recipe is the perfect way to immerse yourself in the festivities, while still being mindful of your family’s gut health.

Made with fibre-rich oats and natural sweeteners, we’ve made a few simple swaps to offer a more balanced alternative to classic bakes without sacrificing flavour. Perfect for family gatherings, this seasonal snack brings all the festive charm with ingredients thought to support your digestion.

What is Gut Health?

Gut health refers to the optimal balance and function of the microorganisms (bacteria, viruses and fungi) that live in your digestive system.

These microorganisms form your microbiome, which is thought to contribute to your digestion, immunity, metabolism and overall wellbeing.

Some foods and ingredients could disrupt your microbiome ecosystem that aid in digestion and mainly reside in the large intestines. These including those high in refined sugars, low in fibre, and large amounts of saturated fat, which can be found in some Easter bakes.

What is Good for Gut Health?

Maintaining a plant-rich diet that’s high in fibre could be beneficial to gut bacteria and the microbiome. Foods such as vegetables, fruits, nuts, seeds, and whole grains may be considered gut health foods, as well as fermented foods, such as kimchi and yogurt.

In terms of Easter recipes, small ingredient swaps could make a meaningful difference.

For our traditional Easter biscuit recipe, we’ve swapped out refined white flour and caster sugar for fibre-rich oat flour and natural honey, creating a more gut-friendly alternative without losing its comforting, nostalgic flavour.

With the added choice to make these the perfect gluten and dairy-free Easter desserts, our recipe can be enjoyed by the whole family, so nobody misses out.

Our Gut-Friendly Easter Biscuit Recipe:

Ingredients

• 110 g coconut oil
• 150 g oat flour
• 50 g plain flour
• 2 tbsp of honey
• 2 tbsp milk or dairy alternative of choice
• 1.5 tsp of cinnamon
• 100 g currants
• 2 tbsp of round flax seeds for added fibre - (optional)
• the zest of a small lemon for sweetness - (optional)

Instructions

1. Preheat the oven to 180°C and line a baking tray with parchment paper.

2. Melt the coconut oil and whisk it with the honey.

3. Add in the cinnamon, and the lemon zest or flaxseed if using.

4. Gradually mix in the oat flour, plain flour and gently fold in the currants.

5. Add in the milk 1 tablespoon at a time until the dough is soft but not sticky.

6. Chill the dough in the fridge for 20–30 minutes.

7. Once chilled, lightly dust your clean surface with flour, then roll out the dough to about 5mm thickness.

8. Using a cookie cutter, cut the dough round biscuit shapes and place them on the lined tray.

9. Bake for 12–15 minutes until the edges are slightly browned.

10. Leave the biscuits on the tray for about 5 minutes, then transfer to a wire rack to cool.