Coconut Almond Biscuits

If you’re looking for a naturally sweet, guilt-free biscuit that’s quick to make and loved by all ages, this recipe is for you.

These light and tasty biscuits are made with all-natural ingredients — simple, nourishing, and delicious. Ripe banana acts as a natural binder, while almond flour replaces wheat flour for a soft, melt-in-the-mouth texture. They have just the right touch of sweetness without being too sweet.

To make, combine the wet and dry ingredients, mix gently, and shape into biscuits. Bake in a moderate oven until lightly golden. Once cool, drizzle with your favourite icing for a finishing touch.

Perfect for kids’ lunch boxes or as a wholesome sweet treat to enjoy any time of day.

EQUIPMENT biscuit tray, baking rack, medium-large mixing bowl, baking paper

MAKES TWELVE BISCUITS

PRE-HEAT OVEN 180°C or 355°F

DRY INGREDIENTS

90g (1 cup) rolled oats

95g (1 cup) almond flour

45g (1/2 cup) desiccated coconut

25g (¼ cup) soy or oat milk powder

1/4 teaspoon of salt

WET INGREDIENTS

185g (about 3 small ripe bananas)

¼ cup plant milk or spring water

2 tablespoons liquid sweetener of choice (maple syrup, rice syrup, agave, or honey)

METHOD

*Preheat oven to 180°C (moderate oven) and line a baking sheet with baking paper.

*In a mixing bowl, combine the dry ingredients.

*Mash the bananas and add them to the dry mixture along with the plant milk and sweetener.

*Mix until well combined — the mixture should be soft but easy to handle.

*Using a medium ice-cream scoop or tablespoon, portion the mixture onto the baking sheet and press each biscuit down lightly with your fingers.

*Bake for 15–20 minutes, or until lightly golden.

*Allow to cool completely before drizzling with your favourite icing.

I drizzled mine with melted carob for a simple, naturally sweet finish.

*Store in an airtight container for up to 1 week.

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