Lemon & Cranberry biscuits

(This recipe makes a huge batch so half it if you're looking to make a smaller quantity).

1 cup dates

Vanilla essence

1/2 lemon zest

1/2 lemon juice 

3tsp coconut oil

2 tsp agave 

1 cup almond flour

1//2 cup oat flour

1/2 cup oats

1/3cup cranberries

Pinch Himalayan Salt

Blend the dates with the coconut oil lemon zest, agave and lemon juice.

In a large bowl combine the blended mixture with the rest of the ingredients to form a dough.

Roll out to just under 3/4cm thickness and use a cookie cutter.

Place on a greesed or lined tray and dehydrate for 2 hoursor in the oven on 100.

You can also omit the cranberries for a pure lemon flavour.