Almond Biscuits

On this wonderful journey to wellness, I’ve spent a lot of time in the kitchen. Making new things, trying out new recipes, and really being creative with my food. I unveiled a passion for creating delicious, tasty and super healthy recipes.

Through this blog I will share all my hints and tips, for living healthy on a budget, and this is a great recipe to kick off with.

The almond meal used in this recipe, is left over, frozen meal from making almond milk. Waste is a BIG no no, and I really do try used every bit of whatever ingredient I am using.

So to start off, you’ll need some left over frozen almond meal, which is a great excuse to stay posted for my recipe for almond milk.

Ingredients

• 1 Cup Almond Pulp ( left over from Almond Milk )
• 3 TBS Quinoa Flour
• 1 Large Egg
• 2 TBS soaked Chia seeds
• 1/2 Cup Desiccated Coconut
• 2-3 TBS Soy Milk ( to get the texture correct )
• 1/2 Tsp Bicarb
• 2 TBS Flaked Almonds
• 8-10 drops of Vanilla Extract
• 1/2 Tsp Cinnamon
• Pinch of Pink Himalayan Salt
• Flaked Almonds ( decorated on top of each biscuit )

Recipe

Pre-heat the oven to 180C. Place almond pulp, quinoa flour, desiccated coconut, cinnamon, salt, and bicarb into a big mixing bowl. Mix thoroughly. Add wet ingredients ( beaten egg, chia seeds, vanilla extract ).

Mix well and add the flaked almonds, Add the soy milk here to get to the correct consistency. You want the mixture to be quite wet, but still stuck together, and not too runny like a paste. Similar to cookie dough texture.

Spoon onto a lined sprayed tray. Place into the oven for about 20-25mins, until cooked through and golden brown.

Serve with a lovely pot of Chamomile tea. Prefect treat for a chilly winters day.