Preheat the oven to 355ºF (180ºC) fan bake and line two baking trays with parchment paper.
Place the chia seeds into a cup and pour over the hot water. Allow them to soften and thicken into a gel.
Place the butter and golden syrup in a large bowl and soften slightly in the microwave; just soft enough that you can gently push your finger into it - do not melt completely.
Add the sugar to the butter mixture and whisk until fluffy. Then stir in the softened chia seeds.
Fold in the rice flakes, all-purpose flour, shredded coconut, and chopped pumpkin seeds.
Dissolve the baking soda in the hot water and stir into the mixture.
Scoop heaping tablespoons of the batter onto the baking trays until all of the batter is used up. Bake biscuits for 10 - 12 minutes until golden and cooked through.
Allow to cool and store in an airtight container. Enjoy up to 2 biscuits per serving.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
