In a small saucepan, combine the raspberries, maple syrup, and lemon juice.
Heat over medium-high, stirring frequently, until the raspberries break down into a jam-like consistency.
Remove from heat and stir in the chia seeds. If you do not have white chia seeds you can use the dark ones instead.
Place in the fridge for 1 hour to thicken.
In a mixing bowl, combine the almond flour, oat flour, maple syrup, coconut oil, vanilla, and sea salt.
Stir with a wooden spoon, then transfer the dough to a lightly floured surface. Knead until smooth.
Divide the dough into two portions, wrap in cling film, and refrigerate for at least 20 minutes.
Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Roll out one portion of dough between two sheets of parchment paper to about 5mm thick.
Cut out an even number of biscuits, leaving half whole and cutting a small shape (e.g., a heart) in the centre of the remaining half.
Transfer to the baking trays and refrigerate for at least 15 minutes.
Bake for 8–12 minutes, or until just lightly golden.
Allow to cool completely on a wire rack.
Spread about 1 teaspoon of the raspberry filling onto each whole biscuit. Gently sandwich with a cut-out biscuit on top. Repeat with the remaining biscuits.
Store in an airtight container at room temperature for up to 24 hours, or in the fridge for several days.
Makes 25–30 biscuits. Enjoy!
Ingredients
Directions
In a small saucepan, combine the raspberries, maple syrup, and lemon juice.
Heat over medium-high, stirring frequently, until the raspberries break down into a jam-like consistency.
Remove from heat and stir in the chia seeds. If you do not have white chia seeds you can use the dark ones instead.
Place in the fridge for 1 hour to thicken.
In a mixing bowl, combine the almond flour, oat flour, maple syrup, coconut oil, vanilla, and sea salt.
Stir with a wooden spoon, then transfer the dough to a lightly floured surface. Knead until smooth.
Divide the dough into two portions, wrap in cling film, and refrigerate for at least 20 minutes.
Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Roll out one portion of dough between two sheets of parchment paper to about 5mm thick.
Cut out an even number of biscuits, leaving half whole and cutting a small shape (e.g., a heart) in the centre of the remaining half.
Transfer to the baking trays and refrigerate for at least 15 minutes.
Bake for 8–12 minutes, or until just lightly golden.
Allow to cool completely on a wire rack.
Spread about 1 teaspoon of the raspberry filling onto each whole biscuit. Gently sandwich with a cut-out biscuit on top. Repeat with the remaining biscuits.
Store in an airtight container at room temperature for up to 24 hours, or in the fridge for several days.
Makes 25–30 biscuits. Enjoy!