So I’ve been a little MIA again. In my defense, I spent a week and a half overseas, and the following week and a half recovering from some lame bug we picked up on the plane home. And now somehow it’s September.
However I am back with something to share – a little Sunday baking. I have a warning – these biscuits are delicious. And please don’t do what I did this afternoon – which is end up eating five of them accompanied by a massive mug of organic milk #alwaysinmoderation
As always, credit where credit is due. I originally found this recipe in Jody Vassallos Beautiful Food cookbook – slightly amended – but highly recommended!
What you’ll need:
- 1 tablespoon chia seeds
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/2 nut butter (I used natural crunchy peanut butter – highly recommend Mayvers found at the supermarket – has nothing in it but water and peanuts)
- 2 teaspoons natural vanilla extract
- 1 cup brown rice flour
- 1 cup buckwheat flour (I only needed 1/2 cup)
- 1 teaspoon cinnamon
Original recipe also calls for 1/3 cup of walnuts or almonds, however I didn’t need them – especially using chunky peanut butter. I found the mixture a little dry which is why I didn’t use all the buckwheat flour. Rice and buckwheat flour could also be substituted with gluten-free flour.
Get it done:
- Preheat the oven to 180 degrees, line tray with baking paper.
- Combine chia seeds with 3 tablespoons of water and let soak for 10 minutes.
- Combine coconut sugar and coconut oil in mixing bowl and beat until well combined.
- Add nut butter, vanilla and chia seeds, beat until smooth.
- Mix in flours and cinnamon until well combined.
- Hand roll balls of mixture, and slightly flatten and place on baking tray.
- Bake for 20 minutes or until golden and let cool.
Whilst the raw mixture is delish – once cooled these biscuits have a wonderful dry-crumbly texture, and as above best enjoyed with a glass of cold milk!
That’s it, enjoy!
lazygirl 