Lemon & Blueberry Biscuits

INGREDIENTS

2 cups almond flour

3 Tbsp coconut flour

1 tsp baking powder

¼ tsp sea salt

1 large egg

½ cup coconut oil, melted

½ cup honey or maple syrup

2 Tbsp lemon juice

1 tsp lemon essence

1 tsp lemon zest

½ tsp vanilla essence

½ cup blueberries or blackcurrants

For Glaze:

2 Tbsp coconut oil or butter

½ cup coconut cream or cream

2 ½ Tbsp monk fruit syrup, honey or maple syrup

2 tsp lemon juice

½ tsp lemon zest

METHOD

1. Preheat oven to 180 °C (350 °F) and line a baking tray with baking paper.

2. In a medium bowl, mix together the almond flour, coconut flour, baking powder and salt.

3. In a large bowl, whisk together the egg, melted coconut oil, maple syrup/melted honey, lemon juice, lemon essence, lemon zest and vanilla essence.

4. Mix the dry ingredients into the wet ingredients until well combined and then fold in the berries.

5. Form golf-sized balls with the dough, put them onto the baking tray and gently squash them down to about 4cm diameter biscuits.

6. Bake the biscuits until golden brown at the edges, about 15 minutes. Then remove them from the oven and leave to cool completely on a rack.

7. Meanwhile, make the glaze by adding all the ingredients to a small pot and bring to a boil. Then simmer for about 5 minutes, while stirring from time to time. Then put the glaze into a small bowl and allow to cool in the fridge for about 10 minutes to thicken it. Drizzle the glaze over the biscuits and finish with a sprinkle of lemon zest. Can be stored in an airtight container for up to 2 weeks and can also be frozen for 3 months.