As a result of making my own almond milk, I have an abundance of ground almonds which can be used for many dishes. I used some for my rhubarb crumble recipe a few weeks ago. Never one to waste food, I am frequently putting together recipes from ingredients that I already have in the kitchen.
So these little crumbly biscuits are a result of a me being at home on grey Saturday afternoon and wanting something sweet. Cinnamon and raisins is one of my favourite flavour combinations and the smell of these cookies baking in the oven is enough to make anyone hungry.
20-22 small biscuits
- 100g ground almonds
- 100g buckwheat flour
- 40g whole oats
- 4tbs coconut oil
- 50g coconut nectar
- 60g raisins
- 2 tbs almond butter
- 1/2 tsp cinnamon
- Flaked almonds to decorate
Preheat the oven to 180˚C.
In a large bowl mix together the buckwheat flour, grounds almonds, oats, coconut nectar, raisins, and cinnamon.
Melt the coconut oil with the almond butter on a low heat. Add this to the other ingredients and stir to form a crumbly dough. Add 1-2tbs of water for the mixture to completely bind together.
Form into little balls and place onto a baking sheet lined with baking parchment. Sprinkle with the flaked almonds and bake for 12-15 minutes.
As they cool they will harden slightly but the texture will remain quite soft and crumbly.