Raspberry and Coconut Biscuits – Vegan

With the help of my friend who also has a nutrition based blog (link below) we have come up with the tasty and relatively healthy (compared to other more meat based biscuits) type of biscuit. Natalie – who runs the other blog, prefers the biscuits with raspberries, although I’m pretty sure that’s just because they make the mixture go pink, however, I find that they are just as good (if not better) without.

Ingredients:

• 60g Caster Sugar
• 20g Brown Sugar
• 1 tbsp Maple Syrup
• 1 1/2 tbsps Golden Syrup
• 1 tsp Rapeseed Oil
• 1 1/2 tbsps Sunflower Oil
• 150g Coconut Flour
• 1 handful of Raspberries
• 2 tsps Honey
• 120 ml Coconut Milk

Method:
1. Preheat oven to gas mark 4
2. Mix the sugar ingredients apart from the honey (caster, brown, maple syrup, golden syrup) with the oil (rapeseed and sunflower)
3. Add the coconut flour to the mix – mix it in, the mixture should become crumbly
4. Add and mix in the coconut milk
5. Throw in the raspberries and mix roughly as to break up the raspberries (optional)
6. Mix in the honey
7. Roll the mixture into balls and flatten to make circles – place the circles onto a baking tray with a sheet of baking parchment
8. Bake for 20 mins for a golden brown – depending on the quality of your oven (ei if you have mine you’ll need to bake for about 30 minutes. You want them to be crunchy, like macaroons.

www.eatcleanwithnatalie.blogspot.co.uk/

Last updated: April 16, 2020