These Cashew Butternut Biscuits are featured in the IQS program and the recipe originally comes from Lee Holmes of Supercharged Food. I have wanted to try them out for quite some time and made them for my Saturday Food Tasting event a couple of weekends ago.
These biscuits are packed with protein with a whopping 200 grams of cashew butter in them. They were not the easiest biscuits to make, (my beaters certainly worked a sweat up trying to mix the dough) and rolling them out was also tricky. However after I worked out that using plastic wrap instead of baking paper to roll them out was easier it quickened the process considerably.
My food tasters verdict: Well it was a mixed reaction, here’s a couple of comments from my panel
Really loved the flavour of the cashew nut butter bikkies…I would either make them a bit more crumbly perhaps with coconut flour or maybe go the other direction and moisten them further with coconut oil or butter. Either way the flavour is delish!
My least favourite was the cookies as I wasn’t so keen on the texture. However someone else at the table said that they loved them and could eat the lot! So different strokes for different folks 🙂
Personally my opinion – too dense but great flavour. So my mission was to try and make them lighter in texture while keeping to the flavour. You can find my inspired version of these biscuits here.
Cashew Butternut Biscuits
- 150 gr Coconut Flour
- 1/4 teaspoon Gluten Free Baking Powder
- 1 1/2 teaspoon granulated Stevia I used rice syrup instead and increased it to 1/2 cup
- Pinch sea salt
- 200 gr Cashew Butter
- 4 organic eggs
- 2 1/2 teaspoons natural vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk
- Preheat oven to 175 ° C/350 ° F and grease and line a baking tray with baking paper.
- Warm the cashew butter and then the rice syrup.
- Using electric beaters mix together then add the eggs. vanilla, coconut oil and coconut milk and mix well.
- Next add the coconut flour, baking powder and salt.
- Beat together to form a dough.
- Roll the dough out between two pieces of plastic wrap to about 6-8 mm. Cut out the shapes using a cookie cutter and place on baking tray.
- Bake for 20-25 minutes until cookies are crisp and golden.
- Leave them to cool on the tray a little before transferring to a wire rack to cool completely.
- Dust with Vanilla powder or Stevia.
I replaced the granulated stevia with rice syrup for a couple of reasons. The Stevia I use is powdered but does not contain any other alcohol sugars such as Erythritol. Erythritol added to stevia usually takes away the bitter aftertaste that Stevia on it’s own often leaves in foods, especially baked goods. The problem I have with Erythritol is that it effects mine and my daughters gut. Most alcohol sugars are not suitable for people with IBS and any other gut or digestive disorder as they ferment easily and therefore cause problems. The rice syrup may have caused these biscuits to be slightly more denser than the recipe however I think it’s mainly to do with such a large quantity of cashew butter.
You can find my version of this recipe here.
How about you? Do you like nut butter? Would you make these biscuits? Let me know if you decide to try them out and how you get on.