almond and coconut biscuits

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125g ground almond
125g desiccated coconut
50ml maple syrup
1 tbsp coconut oil
2 tbsp brown rice flour
dark chocolate
freeze dried strawberries/ raspberries


Firstly you want to preheat your oven to 175° 

To make these gluten free and vegan biscuits simply mix all ingredients together in a large mixing bowl until well combined. Line a baking tray with grease-proof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball. Flatten the ball onto your tray and either shape into a round flat biscuit by hand or using a heart shaped cutter press the dough into a heart shape like in the picture above. When you’ve used all the mixture in this way, bake the biscuits in the oven for 12-14 minutes until turning golden brown, then place them on a rack too cool.
An optional extra which really makes the flavour pop on these biscuits is to melt a bar of dark chocolate in a bain-marie. You will need some more grease-proof paper and your tray again for the next process. Dip half the biscuit into the bowl of chocolate (as picture above) or drizzle the chocolate over the biscuits. Crush the freeze dried fruit into little pieces and sprinkle over the biscuits, once all have been done in this way place your tray in the fridge for the chocolate to set. These are light, moreish and guilt-free... well depending on how many you may end up scoffing, similar to a macaroon with the coconut and almond flavours and ideal little bake for your loved one. 

Recipe from Deliciously Ella and adapted ingredients and quantities.

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