Super yummy crispy bikkies that pair perfectly with a morning cuppa or as a lunchbox treat. An easy and versatile recipe using your favourite gluten-free flour. Crunchy goodness packed with healthy nuts and seeds.
Ingredients
- ½ cup hemp seeds
- ½ cup desiccated coconut
- ½ cup almond flakes/silvered almonds
- ½ cup gluten free flour (tapioca, cassava, or cornflour)
- ⅓ cup melted coconut oil
- ¼ cup maple syrup (could substitute with honey)
Directions
- Preheat the oven to 170 C
- Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds, and flour.
- Add the melted coconut oil and maple syrup and mix well. The mixture should be thick and sticky.
- Line a flat baking sheet with non-stick baking paper.
- Shape the mixture into small, round biscuits and place on the sheet, allowing some space between each cookie. You can use a spoon and your hands (wetting them in between batches). When baking, the biscuits will spread and flatten, so they need that space around them. Do not flatten balls or they will spread even further!
- Place in the oven, middle shelf, for 12 minutes. Keep an eye on them at a 10-minute mark, to make they don’t burn. They should be golden brown. Remove from the oven and allow to cool on the sheet for 5-10 minutes.
- Store in an air-tight container for up to a week or so (longer in the fridge).