RAISIN BISCUITS™

The sweetness of these soft biscuits come from the natural sugars of date and raisin. I think they have the same sort of feel as a Fig Newton^®.

They don’t flatten out when baking like some cookie doughs so remember to smush them before going into the oven.

INGREDIENTS

1 ¼ C Almond meal
¼ tsp Baking soda
1 tsp Cinnamon
¼ tsp Sea salt
1 Tbs Coconut oil, melted
8 Dates, pitted (Medjool)
1 C Raisins, (Soak water overnight if too dry)
2 tsp Vanilla extract

PREPARATION

PREHEAT oven to 325F/165C. Line two baking sheets with baking paper and set aside.

PLACE almond meal, cinnamon, baking soda, salt and dates in food processor. Whiz at high speed until dates are well mixed into meal.

ADD melted oil and vanilla. Whiz some more.

PLACE mixture in medium mixing bowl and incorporate raisins into mixture.

ROLL DOUGH into small balls the size of a circle made between thumb and forefinger. Place balls evenly onto the baking sheets approx.. 3 cm apart.

PRESS down on balls with the palm of your hand to flatten into a cookie shape.

BAKE for 8-10 minutes until lightly golden brown.

REMOVE trays from oven and let cool for a few minutes before sliding biscuits onto cooling racks to do a final cooling and setting.

STORE in airtight container.

SUBSTITUTE Can substitute almond flour for the meal to get a finer texture to the biscuit.