I wish I was an accomplished enough chef to dream up baked treats such as these, but I’m more of savoury specialist, so I scour the internet searching for gluten free delights so that I can bring them to you! These cookies are from one of my favourite wholefood websites, Petite Kitchen. I aspire for my family to eat like this all the time, and we are transitioning to a completely gluten and sugar free household, so these are the perfect tasty morsels to get the kids on board.
These gluten, dairy, sugar and egg free cookies (yes, you CAN achieve deliciousness without these ingredients!) are packed full of protein and essential fats so you don’t need to eat many to feel full, and they are a perfect lunchbox accompaniment.
1 cup ground almonds
4 tbsp organic cashew butter (you can use any type of nut butter)
1/2 cup shredded/dessicated coconut
4 tbsp honey
zest of 2 lemons
juice of half a lemon
1/2 tsp bicarbonate of soda
about 1/2 cup pecans for decorating (optional)
a pinch of sea salt
Preheat the oven to 180°C, and grease a baking tray with coconut oil or line with baking paper.
In a food processor add the ground almonds, cashew butter, honey, shredded coconut, lemon zest, lemon juice, baking soda and a pinch of salt. Process until a dough like texture is achieved. Using your hands (Dip them in water a little to prevent from sticking) form small balls and place them on to the baking paper, a couple of centimetres apart as they expand a little.
Using a fork (you can also dip this in water to prevent from sticking) press down on each ball to flatten in half. Place a single pecan on top of each cookie.
Place in to the oven and bake for 6-8 minutes or until nice and golden on the outside.
Enjoy with a lovely cup of Roibosh tea or a nice cold glass of almond milk.