Crunch, texture & good for you!

This takes the biscuit! Sometimes there is nothing like a cup of tea & a crunchy biscuit. Who says you have to miss out if you are trying to eat healthily? These cookies are sweetened with coconut sugar (you could use honey if you prefer) & dates. They are super-charged with pistachios, sunflower seeds, protein powder (I use soya protein powder) & ground flaxseed too.

Pistachios add crunch, colour& texture, but  they are also full of good stuff: monounsaturated fatty acids & anti-oxidants, so can help to reduce cholesterol levels & heart attack risk. They are also great sources of vitamin E, required to protect cells from free radical damage & excellent for healthy skin & also B-complex vitamins important for energy release. Pass the biscuits please! Also a great healthy biscuit for the kids!

I use an egg for his recipe, but for vegans, this can be substituted for a tablespoon of ground chia seeds soaked in 1/4 cup of water for 10 mins.

Makes: approx 16 biscuits

Preparation: 15mins

Baking time: 10- 12mins

Ingredients:

180g coconut sugar

125g coconut oil

1 egg or chia substitute

210g wholemeal flour or coconut flour

2 tbsp protein powder

3 tbsp ground flaxseed

1/2 tsp salt

1/2 tsp baking powder

50g unsalted pistachios

50g dates, chopped

Preheat the oven to 160CºC/ 375ºF. Line a baking sheet with greaseproof paper.

Mix together coconut oil & coconut sugar in a food processor. Pour into a mixing bowl.

Stir in the egg (or chia gel).

Add the ground flaxseed, protein powder, flour (you can use half wholemeal & half plain or coconut flour), folding them gently in to the biscuit mixture.

Stir in 1/2 tsp salt, baking powder, pistachios, sunflower seeds & chopped dates.

Roll teaspoonfuls of the biscuit mixture into balls & place on the prepared baking sheet. Squish down slightly.

Bake for 10-12 mins. Allow to cool on a wire rack.

These store in an airtight container in the fridge for 1 week

Don’t forget you can find my favourite recipes in my FREE eBook here.