Gut Happy “not Kingston” biscuits

The days are getting cooler and the comfort foods are setting in.

Who can’t resist a warming afternoon cuppa with a nice biscuit! At least this recipe is guilt free and gut friendly!

Enjoy my friends… with a cuppa in hand xx

Recipe amended from wholefood simply

Ingredients

the biscuit

• 1 cup raw cashews

• 1/2 cup almonds

• 1/2 cup desiccated coconut

• 1 tablespoon coconut sugar

• 3 tablespoons maple syrup

• 1 tablespoon almond butter

• 1 teaspoon vanilla extract

• 1 tsp natural or populate meadow & marrow bone broth

• 1 Tbs Gut Happy Partially hydrolysed guar gum

• pinch of salt

the chocolate cream

• 50 grams 85% dark chocolate

• 1 tablespoon honey

• 1 tablespoon coconut milk

• 1 tsp natural gelatin 

Method

1. Preheat your oven to 180°C. Line a tray with baking paper.

2. Place the cashews, almonds on the baking tray and bake for 5 minutes or until lightly golden.

3. Place the cashews, almonds and desiccated coconut into your food processor and blend at high speed until the mixture resembles crumbs.

4. Add the remaining biscuit ingredients and blend until the mixture is well combined and sticking together. 

5. Use your hands, slightly dampened if the mixture is sticky, to shape the mixture into 14 - 16 even sized balls. Place the balls on the tray and gently flatten. 

6. Bake the biscuits for 12 minutes or until golden. 

7. Remove from the oven and allow to cool for 5 minutes before gently transferring them to a cooling rack.

8. Once the biscuits have cooled, place the chocolate cream ingredients in a small pot and place over medium heat, continually stirring until melted and well combined. 

9. Dollop an even amount of the chocolate cream onto the centre half of the biscuits.

10. Top each one with another biscuit and gently press down. Place the biscuits into the fridge to set and to store.