Garibaldi biscuits remind me of being 10 years old.
I grew up in Manchester by the way.
After school I’d come home wanting something yummy to eat; sweet and chewy were my requirements!
I was never a fan of mainstream biscuits, I like the ones that tasted home made.
Okay, so they may not be perfect but they sure looked and tasted something like Garabaldi to me.
Next time I’d probably blend the flax seeds to give them more of the biscuity consistency you may be looking for in your life 😉
1.5 cups of golden flax seeds
0.5 cups of chia seeds
(both seeds were soaked in double the amount of water (i.e. 4 cups)
1 cup of raisins
1/2 teaspoons pink salt
2 teaspoons of pumpkin pie spice mix by ‘Steinbergs’
- Soak seeds and raisins together in the water for 2 hours.
- Mix in salt and spice.
- Spread out over dehydrator tray (2 trays required for this batch.
- Dehydrate on 105 for 14 hours total.
- (Flip after 8 hours)
- Break/Cut into squares.
- Store in a sealed container.
These should last for up to 6 weeks in a sealed container.
In our house they lasted about 3 days 😉