Cacao chip almond biscuits - gluten, grain, dairy free

Cacao chip almond biscuits 

- gluten, grain, dairy free

515g almonds (i used activated and frozen) 

1. Blitz them in TM or FP on speed 10 for 20 seconds until fine in consistency.

1/2 tsp himalayan salt
1/2 tsp aluminium free baking soda

2. Add these to bowl and combine on speed 5 for 5 seconds.

65g organic butter
75g maple syrup
2 eggs

3. Mix these together separately in a small bowl and use your     spare TM bowl. Once combined, add the mix to the dry mix.
4. Mix on speed 4 until combined into a biscuit batter mix.

130g cacao nibs

5. Add the nibs and mix on speed 3 on rvs or until well combined.
6. Put mixture into blobs, on a lined baking tray and cook in oven (180*) for about 30 minutes or until golden brown. 
7. Allow to cool and enjoy! Store in glass jar.

This mix made over 50 biscuits!

Almond chocolate cake - gluten, grain and can be dairy free!

 Almond Chocolate cake

230g / 2 cups almond flour (i used activated frozen whole almonds)

1. Mill almonds in TM or FP.  I used speed 10 until of fine consistency.  Mill in two batches if necessary.

20g / 1/4 cup cacao powder
1/2 tsp himalayan salt
1/2 tsp baking soda

2. Combine all ingredients in TM of FP. Mix well on speed 5 for 10 seconds of until combined well.

170g / 1 cup maple syrup
2 whole eggs
1 tbls vanilla

3. Mix well again on speed 5 before pouring into a lined cake tin and baking in a warmed 180* oven.
4. Bake for 45 mins or until cooked.  Check with skewer.
5. Let cake cook for 1 hour or so before removing from tray and icing.

1 cup of broken chocolate pieces (Lindt 75% cocoa, Sweet Williams dairy free, Cadbury dairy milk etc)

1. Blitz on speed 10 or until finely chopped.
2. Melt on 60* for 3 minutes. Cook longer if necessary.
3. Lather the cake with the melted chocolate and enjoy every bite!