The Green Kitchen

Ingredients

Chia Egg Replacement...

• (Makes equivalent of one egg)
• 1 tbsp chia seeds
• ¼ cup almond milk
• 1 cup almond meal
• 1 cup gluten-free flour (or use ¾ cup rice flour & ¼ cup tapioca flour)
• ½ tsp gluten-free baking powder
• 1 tsp lemon zest, finely grated (or a drop or two of pure lemon essential oil)
• 2 tbsp organic coconut oil
• ¼ cup pure maple syrup or raw honey
• 1 tsp pure vanilla extract
• chia seeds for sprinkling
• Blackberry Cashew Icing
• ½ cup raw cashew nuts
• Handful of fresh blackberries (to colour/flavour about 8)
• 1 tbsp pure maple syrup
• ½ tsp pure vanilla extract
• 1 tsp lemon zest, finely grated
• 1 tbsp organic coconut oil, softened
• pinch of sea salt

Method

1. Preheat oven to 170°C. Line a baking tray with baking paper.
2. To make egg replacement, combine chia seeds and almond milk. Mix well. Soak for 10 minutes. Stir to remove lumps.
3. In a bowl, combine almond meal, flour, baking powder, a pinch of sea salt and lemon zest. Make a well in the centre.
4. Gently heat coconut oil until just melted. Pour into the well of the dry ingredients along with “chia egg”, maple syrup and vanilla extract.
5. Mix until a sticky ball forms. If mixture is too sticky, wait 5-10 minutes for chia seeds to absorb more liquid.
6. Roll into 24 small balls, 2cm round. Place on baking tray, press with a fork to flatten. Sprinkle with extra chia seeds.
7. Bake for 15 minutes until lightly golden. Remove from oven and cool.
8. To make blackberry cashew icing, cover cashews with water and soak for at least 3 hours to soften. Drain and rinse.
9. Place cashews in a blender or food processor with remaining ingredients. Process for 30 seconds. Scrape sides and process again for 30 seconds. Add lemon juice to thin mixture if neccessary. Process for 1-2 minutes until smooth.
10. To assemble, sandwich icing between two biscuits. Store in an airtight container in a cool pantry so icing does not melt or in warm weather - fridge, enjoy these wee beauties, they wont last long....