Spiced Apple Biscuits
A lovely biscuit to have with a cup of tea
Servings: 40 biscuits
- 1/4 cup + 2 Tbs almond flour
- 2 1/4 cups cashew flour
- 1 3/4 cup oat flour
- 1/2 cup sun-dried apple chopped
- 1/2 tsp ginger powder
- 1 tbs coconut sugar
- 1/2 tsp cardamom powder
- 1/4 tsp celtic sea salt
- 1/2 cup date paste
- 1 drop doTerra Cassia Essential Oil
Soak dried apple in 3/4 cup of filtered water. Add 1 drop of doTerra Cassia Essential Oil to the soaking apples. Leave to soak for 1 hour.
Make Almond Flour, Cashew Flour, Oat Flour and Date Paste.
Spiced Apple Biscuits:
In a large bowl mix the almond flour, cashew flour, oat flour, ginger powder, coconut sugar, cardamom and celtic sea salt.
Drain the apple pieces, reserving the soaking water. Add the drained apple pieces to the bowl and mix through.
Add the date paste and 2 Tbs of the reserved apple soaking water to the mixture and and gentle mix it through the dry ingredients to form the biscuit dough.
If the dough is dry add more apple soaking water, 1 Tbs at a time.
Place the dough between two Teflex dehydrator sheets and roll the dough out to about 0.5cm thick.
Using a biscuit cutter, cut out the biscuits.
Place the biscuits on the dehydrator mesh sheets and dehydrate for 12 hours at 46C.
Turn the biscuits over and continue to dehydrate for another 8 – 12 hours. This will depend on how chewy or crunchy you like your biscuits.
Allow to cool before storing
See How to Recipes for Almond Flour, Cashew Flour, Oat Flour and Date Paste
Store and Serve:
Store in an airtight container in the fridge.
Serve with your favourite cuppa