Date & Almond Biscuits
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This recipe links to the post ‘To Dunk or Not To Dunk? That is the Question’.
These Date & Almond Biscuits are the comrades to a cuppa with no submersion taking place and rely on the fruit’s natural sweetness which is beautifully balanced by their fibre content to prevent spikes in blood sugar levels.
Key Facts
- Gluten Free
- No Sugar
- High Fibre, High Protein
- Family Friendly
Ingredients
- 200g ground almonds
- 3 tbsp coconut oil
- 3-4 tablespoons water
- 200g soft dates
- Optional: either my raw chocolate or melted bitter chocolate to decorate, I use at least 85% cocoa solids
Preparation
01
Preheat the oven to 180°C.
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Add the dates, almonds and coconut oil to a for processor, begin to blend and add the water a tablespoon at a time with the water running. Depending on your dates you may not need that 4th spoon of water.
03
Once completely combined roll out on a surface floured with brown rice/buckwheat flour then cut into your chosen shapes.
04
Arrange on a baking tray very lightly greased with coconut oil & bake for 8-10 minutes until golden brown. These are delicious plain or spattered with melted bitter chocolate.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
