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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Almond and Buckwheat Vanilla Cookies

Serves: 25|Prep: 25 min

Gluten Free Nut Free Vegan

Serves: 25|Prep: 25 min

These scrumptious and light biscuits will have your kids believing that homemade cookies are even better than 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 nutrients 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 friends 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 350ºF 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 15 minutes, or until golden on top.
5. Let cool on a cooling rack.

Tip:
Spread some Betta than Nutella Choc 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.


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