Breakfast, lunch and dinner I can usually dish up. Snacks however can stump me. I tend to stick to the same thing and overload on fruit, which is not a bad thing but it’s nice to mix it up at times.
So just before school started back we got into the kitchen and baked up some goodies. We made some gluten free ANZAC biscuits which don’t have to be made just for ANZAC day, some chocolate chip and raspberry mini muffins and pizza scrolls. They went down a treat and I’ll be back in the kitchen this weekend knocking up another batch. Here’s the recipe for the biscuits.
- 125g butter (or coconut oil but I found these made the biscuits too soft)
- 2 tablespoons of honey (or maple syrup)
- 1 tsp bicarbonate of soda
- 120g shredded or desiccated coconut
- 25g coconut flour
- 50-1200g chopped nuts (I used a mix of cashew and macadamia)
- 50g coconut sugar
- Preheat oven to 160 degrees (non-fan force). Line two trays with baking paper
- Place butter (or coconut oil) and honey into mixing bowl and heat for 20-30 seconds or until butter has melted. Add bicarbonate soda and mix
- Add all remaining ingredients and mix together until well combined
- Place small spoonfuls of mixture onto prepared baking trays and flatten leaving space between each one as the spread during baking
- Bake for 8-10 minutes or until golden brown. Remove from oven and allow to cool on trays for five minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.