These biscuits feel much more naughty than they are!
They are packed full of vitamins and minerals, antioxidants, energy and they taste divine! Gluten Free and a very satisfying snack.
This recipe makes 9 decent sized biscuits which you can share with friends or hide and keep for yourself! :o)
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 - 60 minutes |
| Servings |
4 people
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Ingredients
- 125 grams Almonds or almond flour
- 2 tbsp Flax seeds
- ½ tsp Bicarbonate of soda
- 1 tbsp Tahini (optional)
- 2 tbsp Extra Virgin Cold Pressed Olive Oil
- 2 tbsp Maple Syrup
- 1 medium Egg
- ½ inch Grated Ginger
- ½ bar Dark Chocolate
Ingredients
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Instructions
- Preheat the oven to 200 degrees C. Grind up the almonds and flaxseeds in a nut grinder (or Nutri Bullet).
- Add the Bicarb to this dry mixture
- In a separate bowl add the Tahini, Olive Oil, Maple Syrup, Fresh Ginger and Egg and mix together.
- Add in the dry ingredients and stir thoroughly
- Lightly grease a baking sheet and add 9 dollops of the mixture into this using tablespoons to pat each biscuit down and shape them. They will spread out so don't put them too close together. Cook for 10 - 15 minutes
- Leave the biscuits to stand for 30 - 60 minutes. Melt the dark chocolate in a bowl and gentle tip each biscuit into the melted chocolate to cover the top of the biscuit. Then leave these to cool on a wire rack before enjoying! Can be kept in the fridge for up to 4 days.
Recipe Notes
Using the right snacks with IBS is important and can be really beneficial. And making your own is really satisfying. These biscuits are delicious and versatile and some of the ingredients can be easily swapped out.
#IBSFreeFood
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