Gluten-Free Honey and Coconut Biscuits

Serves: 20 biscuits |Prep: 20 min

Who doesn’t love a delicious honey biscuit! This gluten-free version is a variation of our Spelt Wholemeal Honey biscuit developed for Our Big Kitchen’s Pay it Forward Initiative (see Honey Spelt Biscuit). It contains a blend of desiccated coconut, almond meal and buckwheat flour which gives it a rich nutty flavour.

You can adapt the sweetness levels by reducing or increasing the amount of honey in the recipe. For little taste-buds who are accustomed to refined processed biscuits, increase to 1/2 cup… and for young children who are not use to sweet foods decrease to 1/4 cup. The almonds provide a fantastic protein and fibre boost. For a gluten-free school friendly version, replace almond meal with pumpkin seed meal (grind up 1 cup of pumpkin seeds in a high speed processor and voila…home-made pumpkin seed meal!)

Enjoy these delicious Honey Biscuits with the whole family!

Ingredients

Method

1 cup desiccated coconut
3/4 cup almond meal (for a school-friendly biscuit use pumpkin seed meal)
3/4 cup buckwheat flour
1 egg
3 tbs extra virgin coconut oil, melted
1/3 cup raw honey
1 1/2 tsp ground cinnamon
1/2 tsp baking powder
Pinch of sea salt

1.	Preheat oven to 180ºC, line two baking trays with baking paper.
2.	Place all ingredients in a high speed food processor and process until a sticky cookie dough is formed. Wet hands with water to prevent dough from sticking to hands.
3.	Seperate dough into 20 even size balls.
4.	Place balls on baking tray.
5.	Using the palm of your hand, press the balls down to form a thick flat round biscuit - about ½ cm thickness.
6.	Bake at 180ºC for 10-12 minutes or until the sides are golden brown.
7.	The cookies will appear soft to touch but will harden when cool. Place on wire biscuit rack to cool down completely.

Tip:

Wet your hands with a little water if the dough is too sticky to form balls. Serve immediately. Store in an airtight container for up to 2 weeks or freeze for up to 4 months.