HEMP AND COCONUT BISCUITS

HEMP AND COCONUT BISCUITS

 

I love these knobbly, nutty, nutritious little biscuits. There’re super easy to make and oh so easy to eat one or two!

 Next time you’re in a baking mood why not give our Hemp and Coconut Biscuits a go?

 And here’s a tip - the mixture also makes a great crumble topping.

 Caren

Hemp and Coconut Biscuits raw pic.JPG
Hemp and Coconut Biscuits cooked pic.JPG
Hemp and Coconut Biscuits drizzle banner pic.jpeg

HEMP AND COCONUT BISCUITS

Makes 20 x 25gm biscuits

80 gm hulled hemp seeds
60 gm brown rice flour
50 gm flaked almonds
20 gm fine desiccated coconut
50 gm coarse shredded coconut
50 gm white sugar
2 tablespoons golden flaxseed, ground
2 tablespoons psyllium husks
¼ teaspoon crushed sea salt
80 gm butter, melted, cooled slightly
80 gm golden syrup

Preheat oven to 170°C. Line 2 large oven trays with baking paper.

Combine dry ingredients in a bowl. Add butter and syrup and stir to combine. Roll mixture into compact 25gm balls, about a tablespoonful, and place on the trays. Slightly flatten the tops.

Bake for 13-15 minutes or until the biscuits are light brown. Transfer to a rack to cool completely before drizzling with Lemon Icing. Store in an airtight container for up to 5 days.

Lemon Icing

60 gm pure icing sugar, sifted
3 teaspoons lemon or lime juice

Combine the icing sugar with 2 teaspoons juice. Add extra juice a few drops at a time to achieve a drizzling consistency.

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