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Gluten Free, Nut Free, Chocolate Kingston Biscuits

July 9, 2017

 

Often when I come up with recipes it’s a split decision. I’ll think of some delicious idea and then rush to my computer and start penning the recipe. This was one of those times. I was so excited to get the recipe out that I wrote, tested, photographed and published it the same day that I thought of it. 

 

These gluten free (and nut free, if you desire) biscuits are an ode to one of my favourite bickies from childhood - an Australian favourite, if you will, The Kingston. 

 

Full disclosure, they are healthy and they taste that way but they’re still damn delicious and will honestly fill you right up. I don't mean to brag, but I even managed to get that crumbly texture that makes them so moorish.

 

You can see in the recipe that I’ve avoided nuts and nut meals. Why so? I’ve been really over doing nuts and I can feel it isn’t working for my digestive system. I find sunflower seeds are a little easier to handle and also a beautiful and cheap alternative. Just beware they’re still high in Omega 6’s like many nuts, so don’t go overboard. Omega 6 is linked to chronic inflammation, so a few nuts a seeds here and there is a fabulous edition to a healthy diet, but too much of a good thing always has the potential to tip the balance. Just an FYI. 

 

Now to the good bit:  

 

Gluten-Free Chocolate Kingston Biscuits (makes 11 to 12 biscuits)

 

1 1/2 cups sunflower seeds 

1 cup desiccated coconut

1/2 cup buckwheat flour

1/2 tsp baking powder

2 eggs

1/2 cup coconut oil

1/2 cup coconut sugar OR honey/maple syrup (use less if you’re watching your insulin levels)

3 tbs raw cacao powder

pinch salt

 

Chocolate Frosting

1/2 cup cashew butter (for a nut free biscuit, use coconut butter)

2 tbs raw cacao powder

2 tbs honey

2 heaped tbs coconut oil

 

Preheat the oven to 180°C/160°C fan-forced.

 

Melt the coconut sugar and coconut oil in a pan until the sugar dissolves. Remove from the heat. 

 

Place the sunflower seeds in a blender. Blitz for 2 minutes, or until they reach a fine meal. Add the desiccated coconut, buckwheat flour, baking powder, eggs, melted coconut oil and coconut sugar, cacao and salt to the blender. Blitz until the mixture comes together like a dough when pressed between your fingers. 

 

Roll tablespoonfuls amounts of the mixture into balls. Flatten between your palms until about 2-3 mm thick. Place on a lined oven tray.  (You should have about 22 biscuits). 

 

Bake the biscuits for 10 minutes, until just golden and still slightly soft when touched. Ensure they don’t burn otherwise they’ll become tough and dry. Remove from the oven and cool completely. 

 

Meanwhile, place the cashew butter or coconut butter, raw cacao powder and honey in a blender. Blitz until combines. 

 

Once the biscuits have cooled completely, spread one with the chocolate frosting. Sandwich another on top. Repeat until all of the biscuits and frosting mixture have been used up. Store in the fridge in an airtight container for 1-2 weeks. 

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