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L'Alchimiste
Shop 4 Wigmore Arcade
Ballina, NSW 2478

(02) 66866934

henrietta@alchimiste.com.au

OPENING HOURS

Monday 10:00am-4pm
Tuesday 10:00am-4pm
Wednesday 10:00am-4pm
Thursday 10:00am-4pm

Friday 10:00am-4pm

note: clinic appointments are available outside trading hours

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NUT BUTTER BISCUITS

September 10, 2018

 

 

This is a recipe that is very similar to the nut butter brownie recipe posted last week. Once again it is a it simple and quick recipe and is a healthier version of a sweet treat - if you are going to go for some sweet treats this one is also gluten free, dairy free, grain free, refined sugar free and full of protein. The biscuits can come out soft or hard depending on how long you cook them so it depends on what you prefer!

 

Ingredients:

  • 250g almond butter (can use Macro Almond butter from Woolworths or NOURISH, next to L'Alchimiste Apothecary and Clinic in Ballina) carries an amazing fresh Almond butter too)

  • 2 eggs

  • 1/3-1/2 cup honey or Rice Malt syrup (or less if you prefer)

  • 1 1/2 tsp Baking soda

 

Method:

Heat oven to 180 degrees celsius.  Mix all ingredients together in a bowl leaving the baking powder as the last ingredient then add it and mix through thoroughly.  Spread a piece of baking paper on a baking tray and using 2 teaspoons, scoop some dough dollops onto the tray leaving some space between the dollops as they will spread and fluff out in the heat of the oven. Pop the tray in the oven to bake the biscuits for 12-15 mins (or till a knife comes out clean) - if you overcook them then the centre will go more dry (which you may prefer) and then they will be more crunchy biscuits. Otherwise if you pull them out earlier, they will be more fluffy and soft in the centre. You can freeze part of the batch to pull out for a special occasion, or have them as snacks or desert.

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