Buttery Biscuits Recipe

buttery biscuits recipe image

Buttery Biscuits Recipe

Ingredients

  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1 1/2 cups cashews
  • 1/4 tsp bicarb / baking soda
  • 1/2 cup lucuma
  • 1/4 -1/2 cup water, or as needed – see below
  • 1 tsp vanilla powder or extract
  • 1/2 cup coconut oil, melted
  • 8-10 soft medjool dates, pitted
  • Spices: whatever you fancy – cardamom, cinnamon, nutmeg, orange zest, black pepper, ginger powder

Directions

  • Pre heat your oven to 180c and line a baking pan with grease proof paper.
  • Combine the coconut flour, almond flour, cashews, lucuma and bicarb in a food processor and blend until the cashews are broken down into a fine meal. Similar to ground almonds you buy in the shop. If there are larger pieces, it’s all good, they will add nice texture.
  • Add the dates, coconut oil and vanilla and blend until the dates are fully processed.
  • Pulse in a few tbsp of water at a time until the dough comes together into a very firm ball in the machine.
  • Dampen your hands, roll the dough into golf ball sized balls and press into a cookie shape. If you have stamps, you can use them to press the cookie down. Just dampen your stamp so they don’t stick.
  • Alternatively, you can roll the dough between two pieces of grease proof paper, cut into perfect cookies and re-roll the dough and repeat until all dough is used.
  • Do a happy dance because your biscuits will be ready in 20 minutes from now. Epic.
  • Bake the cookies for 6 minutes, turn the pan in the oven so they brown evenly, and bake additional 6-8 minutes or until golden brown.
  • Allow them to cool on a cooling rack before gobbling them up like the cookie monster that I know you are.

Buttery Biscuits Chart
TOTAL
  • Kcal 2668
  • Protein 63g
  • Fats 188g
  • Carbs 154g
  • Fibre 56g

Thank you to Amy for sharing this recipe with us. For the original recipe and more, please visit her website.

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