This recipe has given the original almond biscuit, usually made with butter and sugar, a health makeover. Now gluten, dairy and refined sugar free I am delighted when my son tucks into these. There is no compromise here – the texture is perfect, firm on the outside and soft and chewy in the middle, with a hint of sweetness.
As for making homemade biscuits it doesn’t get much easier than this. Everything goes into one mixing bowl and there are just a handful of everyday ingredients with almonds being the star of the show. Almonds are a good source of minerals such as zinc, magnesium and potassium. They are very rich in vitamin E, which supports the brain, the cardiovascular and respiratory systems and helps keep skin healthy and bones strong.
If you make almond milk at home, this recipe is a great way to use up the left over almond meal that comes from the milk.
- 1 cups ½of almond meal
- cup ¼melted coconut oil
- cup ¼brown rice syrup
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon water
Preheat the oven to 150C.
In a mixing bowl or food processor combine all the ingredients and mix well.
Using a tablespoon place blobs of batter on a lined baking tray and flatten each biscuit gently with the back of a fork.
Bake for 20 minutes until just browning and allow to cool.
Store in a container in the fridge or freezer.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains Tree Nuts.