These biscuits are so easy to make, they're not too sweet and are vegan as well as gluten free. They're crunchy and chewy at the same time and are perfectly enjoyed with a big cup of tea for that afternoon snack we all need at the moment..
You will need:
2 tablespoons of chia seeds
6 tablespoons of water
1 cup of sugar
125g coconut oil
2 cups desiccated coconut
1.25 cups of buckwheat flour
0.25 cup of cocoa
Pinch of salt
1 teaspoon of vanilla essence
2 teaspoons of baking powder
Preheat oven to 180°
Line 2 x trays with greaseproof paper and set aside.
Soak the chia seeds in the water and set aside until seeds become gelatinous.
Add the sugar, coconut oil, and vanilla essence to the chia seeds and mix with a wooden spoon. Add all your dry ingredients to the mixture and mix well. We like to mix with our hands to make sure all the coconut oil is lump free and mixed through evenly.
Form the mixture into the size of little golf balls and place on the tray allowing space between them so you can flatten them into a biscuit. Use a spoon to flatten them so it creates a concave shape in the biscuit.
Place the trays in the heated oven and bake for 12-15 min or until they have a golden colour and you can smell them.
Allow to cool on a cooling rack and enjoy!
You can substitute the chia seeds for 2 eggs and the buckwheat flour for normal flour or coconut flour, etc. You can also have a play with this recipe as we sometimes leave the cocoa out and just do buckwheat or coconut flour or add cocoa nibs as well for extra crunch. Just adjust the flour quantity if you do not include cocoa. So no cocoa would bring the flour quantity up to 1.5 cups of flour. And add the cocoa nibs to the desiccated coconut so it makes 2 cups in total.