Almond & Coconut Biscuits

Recipe for Huckleberry

I absolutely love popping into to my local Huckleberry store to top up my pantry staples from the bulk bin refill hub. I bring in my reusable glass jars and love to get all my flours, seeds, nuts, grains and bulk goodies to use for all my wholesome recipes I creations. 

Once I am stocked I love to whip up recipes such as my almond and coconut biscuits. These are perfect with a cup of your favourite herbal tea. 

INGREDIENTS:

1 cup almond meal
1/2 cup spelt flour
1/2 cup coconut flour
1 cup shredded coconut 
1 Tbsp coconut sugar
1 tsp baking soda
1/2 tsp pink Himalayan salt
1/2 tsp cinnamon
1 tsp pure vanilla extract 
2 Tbsp extra virgin coconut oil melted 
1/4 cup pure maple syrup 
1 organic free range egg

Chocolate Dip & Toppings:

150gm 70-80% organic dark chocolate
1/4 cup shredded coconut
1/4 cup almond flakes

METHOD:

1. Preheat oven 180 degrees.
2. Add all ingredients into the food processor and process until the mixture forms a dough consistency. 
3. If you do not have a food processor place egg, maple syrup, pure vanilla extract, coconut oil, and coconut sugar into a bowl and whisk together. Add in the flours, cinnamon, baking powder, and salt and mix to combine.
4. Use your hands to form a dough.
5. Remove and roll out evenly between two pieces of baking paper. 
6. Use a cookie cutter to cut out your cookie shape.
7. Place on a lined baking tray and bake for 12 minutes until lightly golden. 
8. Turn your cookie over and bake for further 5 minutes.
9. Once baked, place on a cooling rake and allow to cool before dipping into your chocolate.
10. To make the chocolate place your chocolate in a double boiler and melt slowly.
11. Once your cookies have fully cooled dip your cookies into the chocolate mixture.
12. Place the chocolate dipped cookies onto baking paper and sprinkle over your toppings.
13. Store in an airtight container.