Add oats, buckwheat flour, almond meal, coconut sugar and shredded coconut to a medium sized bowl.
1 cup rolled oats, ½ cup buckwheat flour, ¾ cup almond meal, ½ cup coconut sugar, ¾ cup shredded coconut
Pour coconut oil into a small saucepan on a medium heat. Add the honey and stir to combine.
½ cup cold pressed coconut oil liquified, 2 tablespoon honey
Mix together the bicarb soda and water.
½ teaspoon bicarb soda, 2 tablespoon water
Once the coconut oil mixture is completely melted and hot, pour in bicarb mixture and stir quickly to combine.
Once bubbles start to form turn the stove top off and pour coconut mixture into dry mix. Stir through until well combined.
Line two baking trays with baking paper and begin rolling mixture into balls. Place each ball on the tray and press down slightly. Do not place biscuits too close together as mixture will spread during baking.
Place in the oven and bake for 12 minutes.
Once baked, remove from the oven and allow to cool for 5 minutes on baking tray before transferring to a cooling wrack.
Nutrition facts are an estimate only. Store biscuits in an airtight container at room temperature for up to 2 days and then transfer to the fridge.