They may not look pretty but these lumpy little cashew and coconut biscuits are delicious and a firm favourite with Rob. Plus they go perfectly with a coffee. Thank you to Gail for donating this recipe (although I have doctored it slightly according to what I had in my cupboards). Makes 6 biscuits so double up if you are catering for more.
Ingredients
100g ground almonds
30g coconut flour
½ tsp baking powder
½ tsp cinnamon
1/2 tsp ground ginger
¼ tsp salt
2 tbsp coconut oil – refill in store
3 tbsp agave syrup – refill in store
50g cashew butter
50g cashew pieces
Method
Preheat the oven to 200 degrees
Combine all the dry ingredients in a bowl and stir. Mix the coconut oil, agave and cashew butter together and add to the dry ingredients. Stir in the cashew pieces.
Shape into six balls of dough and flatten slightly
Bake in the oven for 5-7 minutes, until starting to turn golden brown
Remove and leave to cool
The cashew nuts in this recipe can be replaced with almost anything. I did one with goji berries and cacao nibs which was also very tasty 🙂