Macadamia nut butter biscuits with currants


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Sometimes you feel like something sweet. Something light and nourishing to have with a cup of tea and to give you some energy.

Unfortunately, many sweet tidbits are made from highly refined, processed foods, which are low in nutrients. There are many products on the market that are branded as being “healthy”, “organic” or paleo”, however, look closely at the ingredients and you often find that they are loaded with some type of refined sugar and/or other highly processed ingredients.

This recipe however is made from macadamia nut butter, which is rich in nutrients; coconut flour, which contains some insoluble fibre for bowel health and regularity; and has only a small amount of high quality maple syrup, currants and stevia for sweetness.  The recipe can be adapted to be paleo by replacing the maple syrup with extra stevia. These biscuits are just lovely, and have sweetness from the macadamia nut butter, maple syrup, stevia and currants, however do not contain the overwhelming amount of sugar that many sweet snacks do. Sweetness is one of the five elements of taste, and is considered to provide balance alongside bitter, astringent, salty and sour tastes in some traditional medicines and cooking methods, such as in traditional Chinese and Ayurvedic medicine.

This recipe was originally based on Lee Holmes recipe from Supercharged food, however I have adapted it and changed it to be low FODMAP and a bit less labour intensive. This biscuit is lovely with a pot of green tea with vanilla……enjoy!

 

Ingredients:

2 organic eggs, beaten

1/2 cup coconut flour

1 tbsp coconut oil, slightly warmed

1 tbsp coconut milk

1 tsp gluten-free baking powder

Vanilla beans from 1/4 pod

1 tbsp currants

100g macadamia nut butter, warmed slightly

2 tbsp organic, good quality maple syrup

1/2 tsp powdered stevia

a pinch of Himalayan salt

 

  1. Mix dry ingredients in a bowl – coconut flour, baking powder, stevia, salt and currants.
  2. Mix wet ingredients in another bowl – eggs, coconut oil, coconut milk, maple syrup, vanilla beans scraped from the pod, and macadamia nut butter. (The part of the vanilla pod you have used can be cut up into small pieces and added into your green tea leaves to add a beautiful vanilla aroma).
  3. Fold the two mixtures together to form a doughy mixture.
  4. Grease a ceramic baking dish with coconut oil or ghee, and preheat oven to 175 degrees Celcius.
  5. Roll a tablespoon or so of the mixture into a round ball, then place in the baking dish. Press it down with your fingers so that you get a flat biscuit-like shape. Continue until all the mixture is used up.
  6. Bake in the 175 degrees Celcius oven for 15 minutes or so, or until the biscuits are slightly browned.
  7. Enjoy with a cup of green tea with vanilla or your favourite warm beverage!

Makes about 14-16 small biscuits.

*can be made Paleo by substituting the maple syrup with 1/4 tsp powdered stevia.

Updated Recipe:

I have since modified the recipe to increase the carbohydrate content. I now use 1/3 cup maple syrup, (or 1/2 cup if you like them very sweet), and I leave out the stevia. Because of the extra moisture from the maple syrup, you can leave out the coconut oil and coconut milk, and you may need to add extra coconut flour. I have also changed the currants to raisins and use a couple of big handfuls.

Ingredients:

2 organic eggs, beaten

1/2 cup coconut flour

1 tsp gluten-free baking powder

Vanilla beans from 1/4 pod

2 handfuls of raisins

100g macadamia nut butter, warmed slightly

1/3 cup organic, good quality maple syrup

a pinch of Himalayan salt

  1. Mix dry ingredients in a bowl – coconut flour, baking powder, raisins, and salt.
  2. Mix wet ingredients in another bowl – eggs, maple syrup, vanilla beans scraped from the pod, and macadamia nut butter. (The part of the vanilla pod you have used can be cut up into small pieces and added into your green tea leaves to add a beautiful vanilla aroma).
  3. Fold the two mixtures together to form a doughy mixture.
  4. Grease a ceramic baking dish with coconut oil or ghee, and preheat oven to 175 degrees Celcius.
  5. Roll a tablespoon or so of the mixture into a round ball, then place in the baking dish. Press it down with your fingers so that you get a flat biscuit-like shape. Continue until all the mixture is used up.
  6. Bake in the 175 degrees Celcius oven for 15 minutes or so, or until the biscuits are slightly browned.
  7. Enjoy with a cup of green tea with vanilla or your favourite warm beverage!

Makes about 14-16 small biscuits.

 

 

 

 

 

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