After a crazy rushed day, full of meetings, Christmas shopping, more meetings upon meetings, on-the-go brown smoothies (why do raspberries and spinach make such a bad color match? :/) and leftover salad, it’s nice to sit down and peacefully enjoy nibbling on some crispy, crumbly, nutty biscuits, while talking to you about crispy, crumbly, nutty biscuits.
But first, imma just gonna throw something out there. There’s some ridiculously exciting things happening in my life atm. And I cannot wait for 2017!! Seriously, I cannot wait. I’m checking the calendar (yes, calendar!) every 5 minutes.
2016 has been absolutely amazing. Professionally, what a year! In 2016 I have published my first COOKBOOK, of which I am terribly TERRIBLY proud and in all honesty still cannot quite believe it’s real, out there, on your bookshelves. But it is, I know it is, I am getting your emails and reviews and I don’t know how to thank you. It’s all just unbelievable.
2016 has also been incredibly fun, yet so challenging and full of learning experiences – it’s the year that has seen my business grow from a small, local manufacturing supplier of raw desserts, to a thriving, strong, successful business, regional supplier to the far and wide areas of Western Australia (this being the reason I have not been blogging as much as before), working with the best local retailers in the health food industry. I am beyond happy of our achievements and so proud of my team, as nothing would have been possible without their hard work and dedication. And so insanely grateful to all of our customers!
Plans for 2017 are so SO exciting I cannot wait to share them with you. Bigger and better endeavors, new ventures, and a whole lotta goodness. And I cannot wait to find myself in the middle of everything.
But going back to these biscuits. They are inspired by Claire‘s low sugar bliss balls. I made her bliss balls the other week and as I was enjoying one (or two) I had the crazy idea of turning them into sort of savory biscuits! Something to be enjoyed for starters and snacks, with dips and spreads and ….vegan cheese! And it work a treat! They are perfect for the job and a success from the very first try.
These biscuits are very crisp, yet soft and crumbly. The flavor is very nutty, with hints of toasted seeds. They’re beautiful on their own or part of a cheese platter or simply to accompany your festive nibbles.
They are very easy to make, fool proof recipe I would say, and you can most definitely make them 1 or 2 days in advance and have them ready on the day of the big feast.
Christmas tree cashew biscuits
Makes about 30 biscuits
- 1 cup of puffed quinoa
- 1 cup cashews, finely ground
- 1 cup coconut flour
- 1/4 cup linseed meal
- 1/3 cup chia seeds
- 1/2 cup goji berries
- 1 tsp cinnamon powder
- 1/4 cup dessicated coconut
- 2 TBSP melted coconut oil
- 1 cup water
- Preheat the oven to 220C.
- Add the dry ingredients to a bowl and stir to mix through.
- Add the water and coconut oil and mix until you form a dough.
- Press the dough flat, about 1cm thick, and cut out the cookie shapes.
- Roll the dough back and press it flat again, cut out more cookies.
- Repeat until you finish all the dough.
- Arrange your cookies on a baking tray lined with baking paper.
- Bake for about 13 minutes or until golden brown and slightly crispy looking.
- Allow to cool before enjoying!