Skip the wheat and dairy and indulge in these brilliant bikkies! Great for people with food allergies, plus they have no refined sugars.
Ingredients
- 110g (3/4 cup) raw cashews, or roasted cashews
- 110g (3/4 cup) macadamias
- 30g (1/4 cup) MasterFoods® Sesame Seeds
- 225g (1 1/2 cups) fresh dates, pitted
- 1 1/2 tablespoons raw cacao powder (or cocoa powder)
Equipment
- Food processor
Method
- Step 1Preheat oven to 170C/150C fan forced. Line 2 baking trays with baking paper. Place all ingredients in a food processor and process for 1 minute or until the nuts are finely chopped and the mixture is well combined and smooth.
- Step 2Roll 2 teaspoonfuls of mixture into a ball. Place on prepared tray. Repeat with the remaining mixture to make about 30 balls. Use a fork to flatten slightly. Bake for 10-12 minutes until lightly coloured (biscuits will still be soft). Cool on trays for 5-10 minutes. Transfer to a wire rack to cool completely.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
323 kj
Energy
5g
Fat Total
1g
Saturated Fat
1g
Fibre
1g
Protein
6g
Carbs (total)
All nutrition values are per serve
Notes
- For a flavour variation, these biscuits are also lovely with 1/2 teaspoon of cinnamon or ground cardamom added to the mixture.
- If you’re using raw nuts and you have the time, lightly roast the nuts and seeds first. Preheat the oven to 170C/150C fan forced and roast for about 10 minutes or until light golden. This isn’t necessary if you’ve purchased roasted nuts.
- You can freeze these biscuits (uncooked), then pop them in the oven when you need them. You can also roll the mixture into bliss balls if you like!
- Cashews and macadamias are the best nuts for these biscuits in terms of their consistency, but you can use whichever variety of seeds and nuts you have on hand. The consistency may vary a little depending on the natural oil content of the seeds and nuts you’re using, so if it’s a little dry or crumbly, add a teaspoon or two of extra virgin olive oil or hazelnut oil (or another nut oil) until the mixture rolls easily.
- If you’re making these biscuits for someone with a sesame allergy, replace the sesame seeds with pepitas or sunflower-seed kernels.
Related Video
- Author: Louise Keats
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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