Move over Michael Fassbender. There’s a new fixation in town.
1 cup / 80g raw cashews
1 cup / 70g (gluten free) oat flakes
½ teaspoon baking powder
1 tablespoon milled chia seed
1 cup / 140g ivory teff flour (naturally gluten-free grain)
½ teaspoon ground cardamom (no more!)
½ teaspoon salt flakes (or 1/4 tsp sea salt)
½ teaspoon ground ginger
½ cup / 125ml EV coconut oil, melted
½ cup / 125ml brown rice syrup (essential ingredient)
Makes 18 – 25cookies. Preheat your oven to 180 degrees, 160 fan-assisted, gas mark 4 or 350 Fahrenheit.
Finely grind the oats and cashews in a food processor until they resemble breadcrumbs (but not flour, as this would be too fine a consistency). Add remaining ingredients and pulse until a big dough ball forms in the basin of your food processor. The key to these beauts is in the brown rice syrup. Maple and agave won’t give these biscuits enough snap and chew. It’s also worth making sure your salt is in flakes, and not milled like Pink Himalayan salt.
Pull off an apricot-sized piece of dough and roll into a ball between your palms. Flatten each with a spatula on a lined baking tray. I usually bake the cookies in batches or freeze half the cookie dough for another day. Cook for 10-12 minutes, and remove from the oven before they turn a shade darker. Don’t worry if they seem soft – they will harden as they cool down.
Here’s where I source my teff flour online.