I kind of came up with this recipe by accident. The other day I was experimenting with some ingredients to make a cake crust, when I realised it would also make great biscuits! They’re not overly sweet but have a super nutty crunch (especially when kept in the fridge!) and make for the perfect snack with a cuppa tea or coffee. You can store them at room temperature in an air tight jar if you prefer a slightly softer biscuit. Apart from being so easy to make, you only need 4 ingredients! Well, if you don’t count the pinch of salt. I didn’t even need to add sugar as there is enough sweetness from the raisins and the coconut oil for me. Now I have to come up with a proper cake recipe using this as the crust!
- 1 cup almonds
- ¾ cup raisins
- 2 tablespoons coconut flour
- 1 tablespoon coconut oil
- 2 pinches of salt
- Pulse the almonds in a food processor until finely ground.
- Add the raisins, coconut flour, oil and salt then process until everything is well mixed. The mixture should be fine and crumbly. It will seem quite dry, but it will hold together when you press it together tightly.
- Take a heaped tablespoon at a time and squeeze the mixture together and roll it into a ball.
- Press firmly on a flat surface to make thin biscuits. Transfer the biscuits onto baking tray lined with non stick paper.
- Bake for 12 minutes at 150 degrees celsius.
- Let the biscuits cool completely and store in the fridge.