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Low GI Almond Biscuits

This recipe is on the healthier side but still very tasty! Be sure to also try these Wheat-free Almond Biscuits.

125 ml flaked almonds, toasted
200 ml cake flour
5 ml bicarb of soda
5 ml salt
200 ml whole wheat Pronutro
200 ml oats
200 ml white sugar
125 ml canola oil
2 extra large eggs
5 ml almond essence

  1. Preheat the oven to 180 °C and line two baking trays (230 x 320 mm) with Wizbake baking sheets.
  2. Transfer the almonds to a frying pan and toast it until light brown – watch it carefully as it can burn very quickly.
  3. Transfer the almonds to a plate and set it aside.
  4. Combine the cake flour, bicarb, salt, Pronutro and oats
  5. Add the toasted almonds to the bowl and mix well. Set the bowl aside.
  6. Combine the sugar, oil, eggs and almond essence in a separate mixing bowl and beat it with an electric hand mixer until the mixture turns pale yellow.
  7. Transfer the dry ingredients to the wet ingredients and mix well.
  8. Use two tablespoons and drop small spoonfuls of the batter onto the baking sheets, about 5 cm apart, to allow for spreading during baking.
  9. Place the baking trays in the oven and bake for 10 minutes.
  10. Remove the baking trays from the oven with oven mittens and set it aside to cool for 5 minutes to allow the biscuits to harden slightly.
  11. Transfer the biscuits to a cooling rack to cool completely before storing it in an airtight container.

Makes about 30 biscuits.

Adapted from a recipe by Gabi Steenkamp.