Serves: 50 small/25 large|Prep: 25 minCook: 15-20 min
Serves: 50 small/25 large|Prep: 25 minCook: 15-20 min
If choccy eggs aren’t for you, why not reach for these themed Gingerbread Bunny Biscuits instead? I’ve used a delightful gingerbread flavour and natural sweeteners such as apple sauce to create a delish treat that will be snapped up in seconds. Plus, these bikkies have a low glycemic index so they won’t send your kids into a sugar high on your holiday.
Ingredients
Method
| 2 cups (240g) almond meal | |
| 1/2 cup (55g) coconut flour | |
| 1/4 cup (20g) desiccated coconut | |
| 1/2 tsp baking powder | |
| 1/4 tsp baking soda | |
| 2 ¾ tsp ground ginger | |
| 1 tsp ground cinnamon | |
| 1 tsp vanilla extract or powder | |
| 1/2 cup (75g) coconut sugar (to reduce sugar, substitute ¼ cup sugar with pinch of stevia) | |
| 1 egg | |
| 2 tbs maple syrup or raw honey | |
| 2 tbs apple sauce | |
| 1/3 cup (80ml) coconut oil, melted |
| 1. | Preheat oven to 160°C and line two baking trays with baking paper. |
| 2. | Place all dry ingredients in a high-speed food processor and process until well combined. |
| 3. | Add the wet ingredients and process until a smooth dough is formed (you can also mix by hand). |
| 4. | Roll the mixture out on a well-floured surface, using a rolling pin. If sticky, add flour onto rolling pin or cover dough with cling wrap and roll over plastic. |
| 5. | Using a cookie cutter, cut out gingerbread bunny shapes. |
| 6. | Bake for approximately 15-20 mins. |
| 7. | Remove biscuits from oven and allow to cool. |
