What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters.
These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp.
220g gluten free flour. See my flour blend below or use a ready made blend like Doves
1 tsp baking powder
½ tsp salt
225g jar Pip and Nut Almond Butter
225g maple syrup
1 tsp vanilla essence
Himalayan salt to decorate
Line 1 or 2 baking trays with grease proof paper. Reheat the oven to 180 degrees C/ 350F/gas mark 4. Makes approx 20 cookies
Combine the dry ingredients in a bowl and stir well.
In a separate bowl combine the wet ingredients stirring to make a gooey liquid. Mix the wet and dry ingredients together, it doesn’t matter which you add to which but I find it easier to add the wet to the dry! Stir to combine – it will firm up almost immediately but make sur you have no loose flour at the bottom of the bowl.
Use a dessert spoon add drops of mixture onto your baking tray. Once filled pat down and add a grinding of salt to the tops.
Bake in the pre heated oven or 9 – 12 minutes. Check after 9 minutes as they over cook quite quickly. Remove from the tray immediately or they will continue cooking and place on a wire rack to cool.
They will keep for 4 – 5 days (though they never last that long in our house!) and are perfect with a turmeric latte as a little treat mid-morning or when you need a healthy snack.
Ali’s Gluten Free Flour Blend
125g Brown rice flour
125g Sweet white sorghum flour
175g Tapioca flour
175g Potato starch
75g buckwheat flour
Mix all the flours together and store in an airtight container. This works really well as a plain flour. If a recipe calls for self raising flour simply add baking powder and bicarbonate of soda. I sometimes add a little psyllium husk for cakes too as it helps them rise and makes them light an airy – not an accusation you can throw at a gluten cake every day!