Mid-morning snack or afternoon tea pairing, these delightfully crunchy biscuits use tigernut flour, which is naturally gluten, grain & nut free — the high resistant starch content makes them super satisfying, as well as inherently sweet.
Gluten & Dairy Free
1 cup fine tigernut flour
1/2 cup coconut chips
1/2 cup tigernut flakes
1/4 cup coconut oil
1/4 cup coconut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
Preheat your oven to 185C, line a large flat tray with baking parchment.
Place the coconut chips into a high speed blender or food processor and pulse until you have a semi fine flour but with larger bits still left in.
Add to a large bowl with the rest of the ingredients, mixing together until you have a uniform dough.
Take a cookie cutter and place it on your lined tray, spoon a tablespoon worth of your mix in and even it out with the back of the spoon/your fingers then lift the cookie cutter away. Repeat with the rest of your mixture.
Bake for 15 minutes until lightly golden, check them after 10 minutes as different ovens.