Another Grandma Burrell (Dad's mum) special, the Belgium biscuit was a real treat and much loved by all the cousins at family get-togethers.
Two delicious cinnamon biscuits sandwiched with raspberry jam, topped with pink icing and jelly crystals! Fiddly to make, but that never worried Grandma!
These, however, have been messed with and had the sugar and grain removed, making them a treat that you won't have to pay for later!
Becuase of the lack of sugar and flour, however, make sure you put the jam in between the layers just before you plan to eat them or take them to a gathering, as the lack of natural preservatives makes the crisp biscuit a little chewy once layered and iced. But if you love a chewy cookie, go nuts!
Makes: 16 completed biscuits (or 32 single cookies)
Bake: 6-8 mins per tray
1. Preheat oven to 160 degrees and line a baking tray with baking paper.
2. Combine all dry ingredients in a bowl and mix well.
3. Melt coconut oil and add rice malt syrup. Pour wet ingredients into dry and mix to combine.
4. Place mixture onto a piece of baking paper and place another piece over the top, then use a rolling pin to roll flat (about 3mm is ideal).
5. Use a cooking cutter or glass to cut shapes and then transfer cookies carefully using a spatula to the pre-prepared baking tray. Cook for 6-8 mins (depending on your oven).
6. Repeat until all dough is used.
7. Meanwhile, heat the frozen berries and mash with a fork until pureed. Add chia seeds and transfer to the fridge to set.
8. Slightly soften the coconut butter (I microwave for 30 seconds) and mix through the raspberry powder. Transfer to the fridge until ready to use.
9. When biscuits are cooked (and you're ready to eat your cookies), scoop a tsp of chia jam onto one biscuit and spread evenly with a knife. Place another equally sized biscuit on top and press together gently. Repeat with all biscuits (and eat the leftover if you have an odd number! yum!)
10. Place a small dollop of coconut butter on top of the biscuit and spread out if needed (depending on the consistency of your coconut butter). Lastly, use your fingers to sprinkle some extra raspberry powder on top of the icing when it has slightly firmed up.
Eat immediately for the ultimate crispy biscuit and prepare to wow your crowd!
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Nesting is in full swing for me at present with only 2 weeks until my baby is due, and one my more fun jobs is stocking the freezer with breastfeeding friendly snacks for the 2am feeds!
As I was experimenting with this sugar free banana and coconut muffin recipe, I thought it would also be perfect for little ones and lunch boxes in particular.
What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumura and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.