gluten free digestive biscuits

This recipe is for my sister Sally, who lives in Brighton in the UK and for any of you who love a biscuit or two!

When we were growing up, there were always biscuits in the cupboard, I think our favorites were McVities digestives, buttery, sweet and crumbly. I’ve never been a tea drinker but really, is there anything quite as English as a cup of tea and biscuit?

Recently Sally ditched the refined carbs in her life and has been making a real effort to improve her eating habits. Gone are the treats, so I wanted to make something that would fit in to her new routine that would replace the unhealthy biscuits but still provide a sweet treat when needed.

Enter these digestive style almond, coconut and cardamom biscuits, served on one of our grandmas fine china plates. These are really easy to make, gluten and refined sugar free, high in protein and utterly melt in the mouth delicious.

Ingredients

1 cup buckwheat flour
1 cup finely ground almonds
1 cup desiccated coconut
1 teaspoon ground cardamom
1 teaspoon cinnamon
pinch of bicarbonate of soda
pinch of salt
1/2 cup coconut oil
3 tablespoons maple syrup (or less)
1 teaspoon vanilla essence

Method

Preheat the oven to 180°C and line 2 baking sheets with baking paper.

In a large bowl whisk together the buckwheat flour, ground almonds, coconut, cardamom, bicarb of soda and salt.

In a small pot melt the coconut oil, maple syrup and vanilla and pour over the dry ingredients and mix well. Your dough should hold together when you pinch it, if it crumbles, add a touch more coconut oil.

Take the mixture and form small or medium sized balls, squish and shape on to the baking paper until they are flat, About 1/2 centimeter thick.

Bake for about 15/20 minutes or until light golden brown.