The perfect accompaniment to a cuppa tea! Biscuits are possibly the hardest thing to resist and to stop at one is almost impossible, so you have to make sure the biscuits of choice are packed full of health benefits, great taste and a crumbly texture! I used a lot of the Dr.Coys products here as this was one of the recipes I created for a demo,and they kindly gave me some to take home. I love their stevia its handy for baking and nice for sweetening teas, dressings and cordials! Tapioca flour is handy to have in the kitchen press particularly for gluten free baking as it helps bind GF flours and helps with texture, a 250g pack will on average cost 4 euro depending on where you purchase it , but Asian markets and health food stores are your best bet! Another alternative for this is arrowroot flour at times, depending on recipe but for this it also works really well, it gives a slightly lighter and crumbly biscuit which I love whereas the tapioca is a bit crispy and chewier!
- 250g whole raw Almonds or ground almonds
- 50g Coconut flour- I use Dr.Coys
- 30g Tapioca flour or arrowroot
- 2 ½ tbsp Cashew butter
- 2 ½tbsp Stevia- Dr.Coys
- 100g Coconut Oil – Dr.Coys
- ½ tbsp. Baking Powder
- 70g carob drops for vegan or 2 x Dr.Coys chocolate bars.
- Preheat the Oven to 180°C
- If using whole raw almonds, you will need a powerful food processor to grind into a fine meal.
- Place the ground almond meal, coconut flour, tapioca or arrowroot, stevia and baking powder into a mixing bowl.
- In a small saucepan add the coconut oil, cashew butter and melt over low heat until melted fully. Remove from the heat.
- Pour the this liquid into the bowl of flours and combine well using a spoon. The mix will form a nice dough , which will easily stick together and be a tiny bit wet.
- Chop up the chocolate of choice into nice big chunks and stir into the dough.
- Prepare a non stick baking tray or a lined baking tray.
- Spoon out a tbsp portions of the mix and flatten into a cookie shape OR
- Place a cookie cutter on the tray and spoon in a section of dough pressing down to fill out the space, gently lift up the cookie cutter to reveal a perfect circle Continue this until all the dough is used.
- Bake for 15 minutes, let them cool fully( 15-20 min) before transferring from the baking tray as this is when they will set