Sibbie and I made these yummy biscuits after pre-school this week, and she’s claimed them as her own. They’re grain-free and fructose-free, but chewy and yummy and zesty. These will be a regular after school snack for us, I think.
Note: if you or your kids or whoever has the pleasure of munching on these is used to super sweet biscuits, you might like to add some extra rice malt syrup or some stevia to the mix. They’re not overly sweet, because I’m not into the kids having too much sugar. I hope you like them all the same.
Sibbie’s grain-free buttery lemon and almond biscuits
- 1 cup of almond meal
- 1/4 cup of unsalted butter, melted
- 3 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of rice malt syrup
- 1/4 teaspoon of lemon zest
- 1/4 teaspoon of bicarb soda
- 1/4 teaspoon of Himalayan salt
Preheat your oven to 175 degrees. Place the dry ingredients in a bowl and mix well. Add the wet ingredients and mix until thoroughly combined.
Roll teaspoon-sized balls of your biscuit mixture and place them on a lined baking tray. Use the ball of your hand or the back of a teaspoon to gently flatten the biscuits. Bake for 8-10 minutes, until they start to turn golden around the edges.
Let the biscuits cool completely on the baking tray before removing them.