Ingredients
- 100g shelled pistachios
- 75g ground almonds
- 30g coconut flour, plus 1 tablespoon to flour the surface
- 2 teaspoons ground cardamom
- 2 teaspoons fennel seeds
- 1 teaspoon bicarbonate of soda
- 100g almond butter
- 3 tablespoons coconut butter
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons apple cider vinegar
- 5 tablespoons maple syrup
- 100ml unsweetened almond milk
Method
Preheat the oven to 170C/Gas 3. Line a baking tray with baking parchment.
Place the pistachios in a food processor and pulse for around 30 seconds to break into smaller pieces: you want to keep some texture so avoid over-processing. Add the ground almonds, coconut flour, cardamom, fennel seeds and bicarbonate of soda. Pulse a few times to combine.
Add the almond butter, coconut butter, vanilla and almond extracts, apple cider vinegar and maple syrup. Pulse to combine. The mixture should start to stick at this point. Gradually at the milk to form a dough.
Sprinkle your work surface with coconut flour and tip the dough onto the surface. Divide it into two equal pieces and shape each half into a rectangle about 8cm wide by 2cm thick. Place on the lined baking tray and bake for 25 minutes.
Remove from the oven and leave to cool on the baking tray for 10 minutes. Turn the oven down to 150C/Gas 2. After they have cooled for 10 minutes, cut the rectangles into 3cm thick slices using a serrated knife (approximately 10 slices per rectangle). Return to the oven and bake for 10 minutes, then turn and bake on the other side for a further 10 minutes.
Remove from the oven and leave to cook completely. Store in the fridge (gives extra crunch) or in an airtight container for up to 5 days.
This recipe is taken from my second book HAPPY GUT, HAPPY MIND
Recipes
