This recipe links to the post ‘To Dunk or Not To Dunk? That is the Question’.
These Date & Almond Biscuits are the comrades to a cuppa with no submersion taking place and rely on the fruit’s natural sweetness which is beautifully balanced by their fibre content to prevent spikes in blood sugar levels.
Preheat the oven to 180°C.
Add the dates, almonds and coconut oil to a for processor, begin to blend and add the water a tablespoon at a time with the water running. Depending on your dates you may not need that 4th spoon of water.
Once completely combined roll out on a surface floured with brown rice/buckwheat flour then cut into your chosen shapes.
Arrange on a baking tray very lightly greased with coconut oil & bake for 8-10 minutes until golden brown. These are delicious plain or spattered with melted bitter chocolate.