Almond and Buckwheat Vanilla Biscuits

Serves: 25|Prep: 25 min

These scrumptious and light biscuits will have your kids believing that home-made biscuits can compete with store-bought versions. The combination of buckwheat flour and almond meal ensures that with each bite your child is receiving a good intake of protein and healthy fats.

Buckwheat flour is packed full of nutrition for growing bodies and the best part is it’s gluten-free. These biscuits are perfect all-rounders and can be enjoyed by the whole family. My husband and his mates finished off the first batch before I could even offer them to my kids!

Ingredients

Method

1 cup buckwheat flour
1 cup almond meal (try pumpkin seed meal for a nut-free version)
½ tsp cinnamon
1 tsp vanilla extract
½ cup pure maple syrup
⅓ cup coconut oil
1 pinch of sea salt

1.	Preheat oven to 180ºC and line a baking tray with baking paper.
2.	In a big bowl, combine all the ingredients until a soft dough forms.
3.	Scoop out tablespoon-sized balls and place on baking tray, flattening down with fingertips.
4.	Bake in the oven for 14 minutes, or until golden on top.
5.	Let cool on a cooling rack.

Tip:

Spread some “betta than nutella” spread between two biscuits to make little biscuit sandwiches for a chocolate biscuit treat. Serve immediately or store in an airtight container for up to five days or freeze.