Tigernut & Coconut Crunch Biscuits
Mid-morning snack or afternoon tea pairing, these delightfully crunchy biscuits use tigernut flour, which is naturally gluten, grain & nut free — the high resistant starch content makes them super satisfying, as well as inherently sweet.
Key Facts
- Makes 6-8
- Gluten & Dairy Free
- Low Sugar
- High Fibre
Ingredients
- 1 cup fine tigernut flour
- 1/2 cup coconut chips
- 1/2 cup tigernut flakes
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
01
Preheat your oven to 185C, line a large flat tray with baking parchment.
02
Place the coconut chips into a high speed blender or food processor and pulse until you have a semi fine flour but with larger bits still left in.
03
Add to a large bowl with the rest of the ingredients, mixing together until you have a uniform dough.
04
Take a cookie cutter and place it on your lined tray, spoon a tablespoon worth of your mix in and even it out with the back of the spoon/your fingers then lift the cookie cutter away. Repeat with the rest of your mixture.
05
Bake for 15 minutes until lightly golden, check them after 10 minutes as different ovens.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
