I am one of those lucky moms who was blessed with a child who loves his food and because he is always hungry, I am constantly on the lookout for healthy snack ideas. Sadly, most ready-made snacks are packed full of added sugars or preservatives and so, I have recently started baking. For those of you who know me: do not fall off your chairs in shock as you read this – I have managed to find and create some fail proof recipes which are really easy to make!
When I told my sister and brother-in-law about this recipe, they wrinkled their noses in disgust. ‘Gluten and diary free biscuits? Poor Bean’, was all they managed to say, but Bean claps his hands excitedly every time I give him one, munching the whole biscuit in a matter of seconds. These biscuits are not only tasty and healthy, my gluten and diary intolerant half brother can indulge in these as well. They are also quite soft, which makes them great teething biscuits.
- 1 x cup almond flour
- 1 x tbsp coconut flour
- 1 x tsp (heaped) ground cinnamon
- 1 x tsp baking powder
- 1 x tsp vanilla essence
- 1 x egg
- 2 x tbsp good quality extra virgin coconut oil
- 1 x tbsp honey (for children 1 year and older – this can be replaced with 1 x tbsp apple puree or banana puree)
- 1 x tbsp raisins
- Line a baking sheet with non-stick baking paper.
- Preheat the oven to 180°C
- Combine all the dry ingredients and all the wet ingredients separately
- Add the wet ingredients to the dry ingredients and mix well
- Roll the mixture into little balls of equal size and place these balls onto the baking sheet, flatting them into a round biscuit shape using three fingers
- Place the baking sheet into the oven and bake for approximately 12 minutes
- Let them cool down and place them in an airtight container for storage