Raspberry and blackcurrant biscuits
Prep 20 mins chilling time 30 mins Cook 8-10 mins Makes 10
Plan ahead: Grease & line two baking trays
Biscuit ingredients:
½ cup organic, un-hydrogenated coconut oil, melted
1½ cups chickpea flour, sifted twice
1 tablespoon raw honey
1 teaspoon aluminium free baking powder
4 green cardamom pods, deseeded and ground
¼ vanilla bean, scraped
1 teaspoon mixed spice
Jam ingredients:
2 tablespoons organic, un-hydrogenated coconut oil, melted
4 teaspoons pure maple syrup or raw honey
1 teaspoon freeze-dried raspberry powder
1 teaspoon freeze-dried blackcurrant powder
- Method: Mix the coconut oil into the chickpea flour until fully combined. Then add remaining ingredients and mix well. Roll mixture out onto a board, lightly floured with chickpea flour. Cut into 20 biscuits.
Place biscuits onto the prepared baking trays and place in the fridge for 30 minutes to firm up.
Place biscuits onto the prepared baking trays and place in the fridge for 30 minutes to firm up.
Preheat oven to 180°C. Bake biscuits for 8-10 minutes, or until lightly browned. Leave to cool on a wire rack, before removing from the trays.
For the jam: Mix the coconut oil with the maple syrup. Divide mixture evenly into two small bowls. Mix the raspberry powder into one bowl and the blackcurrant powder into the other.
When the jam ingredients are fully mixed together and the biscuits are cooled, spoon jam onto half of the biscuits, then place remaining biscuits on top. Keep stored in the refrigerator.
These biscuits firm up in the fridge overnight. At first they can be fragile and a bit crumbly.
Chickpea flour is a good source of protein and minerals such as iron, magnesium, molybdenum, copper, selenium & zinc.
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