Easy and Nutritious Macadamia and Pistachio Biscuits

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Biscuits, normally full of processed flour, sugar, fat and preservatives – making them a pretty empty way to stack on the kilograms.

When we eat sweeties, we try to pack them full of the most nutritious ingredients that we can. It doesn’t mean that they turn out calorie free, but at least those calories will actually contain nutrition.

Simply using nuts instead of flour, adds heart healthy monounsaturated fats, fibre and the antioxidant Vitamin E to protect our cells from free radical damage. Simply swap refined white sugar for a low GI sugar such as coconut sugar or Rapidura (available from health food stores) and you are preventing your blood sugar from the large spikes that biscuits will normally give you. Add coconut flakes and flaxseeds and you have a big hit of fibre for a healthy digestive system.

The nutrition in these biscuits is evident by the delicious flavour they contain. When is the last time that you ate a shop bought biscuit that actually tasted of anything? These are the perfect little biscuits to get your hit of nuts, seeds, fibre, healthy oils, protein and provide that little ‘escape’ whilst sitting on the back porch on a rainy day with a nice cup of tea in hand and a good book.

Recipe:

  • 1 cup almond meal
  • 1 cup macadamia nuts
  • 1/2 cup pistachio nuts
  • 1/4 cup flaxseeds (linseeds) or you could also use sesame seeds
  • 1/2 cup coconut sugar /or rapidura sugar (low GI sugars) or simply brown sugar.
  • 1 cup coconut flakes
  • 4 tablespoons rice bran oil, olive oil or coconut oil *before choosing coconut oil, read my article here
  • 3 tablespoons peanut butter
  • 2 teaspoons cinnamon
  • 1 egg
  • 2 teaspoons baking powder (or gluten free baking powder if you require gluten free)

Method:

  • Preheat oven to 180 degrees celsius
  • Place almond meal, macadamia and pistachio nuts in a blender and blend until combined.
  • Add flaxseeds, sugar,oil, peanut butter, cinnamon, egg and baking powder and blend until mixture is thoroughly combined.
  • Stir through the coconut flakes.
  • Roll into teaspoon sized balls, and place on a greased baking tray with enough room around each biscuit to allow the biscuit to rise and spread.
  • Bake in the oven for 12-15 minutes until golden brown.
  • Leave to cool on a wire rack.
  • It’s as simple as that…enjoy!

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While you are here, take a peek at our Munchable Toasted Muesli recipe

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Or go nuts for our other nutty recipes:

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