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We have attempted to create a nice biscuit for diabetics and weight concious people.
No SUGAR - we use Allulose which has NO after taste and is 70% as sweet as sugar.
No BUTTER - we use Virgin Coconut Oil which is solid at room temperature.
Unlike its hydrated/processed fatty cousin copha this oil has minimal fats
and a good percentage of these are good fats.
You will require...
| • | 1 Cup Coconut Flour (or plain flour) |
| • | 1 Cup Rolled Oats |
| • | 1 Cup Desicated Coconut (unsweetened) |
| • | 1 Cup Allulose |
| • | 1/2 Cup Unsalted Peanuts |
| • | 150gm/5oz Coconut Oil |
| • | 1 to 3 Eggs |
| Instructions. | |
| • | Pre-Heat oven to 180C/350F. |
| • | Line 2 baking trays with grease proof paper. |
| • | Mix well Flour, Oats, Desicated Coconut, Allulose and Peanuts with a spoon. |
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Over a low heat melt the Coconut Oil then pour into the ingredients you mixed prior and stir in thoroughly. Should extra sweetness be required add up to 4 tbls of honey to the oil whilst heating. |
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Add one or more egg's at a time to your mix stiring in thoroughly to reach a thick consistancy. |
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Spoon the mix 1 tbls at a time onto the grease proof paper making round mounds. Tip Use another spoon to scrape 1 level spoonful full of mix out onto the paper Use your fingers to shape if needed. Allow a gap of 2.5cm / 1 inch between biscuits. |
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Bake in oven for 15 minutes or until golden brown. Stand on the trays for 5 minutes after cooking. Then transfer to a wire rack to cool. (they harden whilst cooling) |
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