Gluten, Dairy and Nut Free.
So for those of you that saw my post the other day with similar looking biscuits, this is my revised recipe! I’ve added quinoa and protein powder for an extra boost. They are simple to create and taste super yum with no added sugars.
Makes: 12 x 1tbsp size
2 cup Buckwheat & Red Quinoa – cooked and well drained (I soak and cook both grains together to make life easier and these I made from leftovers from breakfast!)
3 tbsp Vanilla Protein Powder or Coconut Flour (Nutritional info based on Protein Powder)
1 tbsp Flaxseeds
2 tbsp Desiccated Coconut (optional)
8 Dried dates – chopped. If using fresh Mejool dates then reduce to 5 or 6
1 Chia Egg (1tbsp chia seeds soaked in 1/4c water – let stand for 20mins to form gel)
2 tbsp Coconut OIl
1/2 tsp Baking powder
1 tsp cinnamon
1/4 tsp each: Nutmeg / Mixed Spice
Pre-heat oven to 180oC and line a baking tray with paper or lightly oil
In a large bowl place the cooked buckwheat and Quinoa, protein powder and half of the chopped dates.
In a blender place all the remaining ingredients and blitz until well combined and bubbles appear.
Add the blended into the bowl and mix well.
Spoon out tbsp. of mixture and lightly press to form biscuits, bake for approx.. 20-25min until golden brown.
Cool completely prior to eating or storing in an airtight container.
Tips & Notes
A good way to utilise left over cooked buckwheat and quinoa grain and adds a nice slightly chewy texture to the finished biscuit.
Nutritional profile based on a serving size:
1 serve – Tbsp. High in Potassium, good calcium and iron and B6
81 cals: Protein: 4.5g Carbs: 10.5g, Fibre: 2.8, Sugar: 3g, Fat: 2.9gm
All sugars are naturally derived from the dates,