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Gluten free and refined sugar free biscuits.


INGREDIENTS

  • 2 cups almond meal

  • 1 cup coconut flour

  • 6 dates

  • 1/2 cup coconut oil or butter softened

  • 1 flax seed egg

  • 1/4 tsp. baking soda

  • 1 tsp. 100% vanilla extract

  • pinch of salt

  • 4 tbsp. water

HOW TO COOK

  • Preheat oven to 180°C and line a baking tray with baking paper.

  • In a large bowl mix all the dry biscuit ingredients: almond meal, coconut, baking soda and salt.

  • Blend flax seed egg, dates and water until smooth

  • Add coconut oil, vanilla and mix until a stick dough forms.

  • Roll tablespoons of dough and then place onto the baking tray, flatten slightly and mould the sides of the cookies so they are nice and round.

  • Place into the oven for 15 minutes or until golden brown underneath.

  • Allow to cool

  • Store in the fridge for 5 days in an air tight container.

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