Low Fodmap Buckwheat Macadamia And Choc Chip Biscuits Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• STEP 2.In a large mixing bowl, combine the buckwheat flour, almond meal, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 5.Fold in the macadamia nuts and chocolate chips.
• STEP 6.Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet.
• STEP 7.Bake for 12-15 minutes, or until the edges are golden brown.
• STEP 8.Allow the biscuits to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Store the biscuits in an airtight container at room temperature for up to 5 days.

Cooking Tips

• Make sure to use pure maple syrup and not maple-flavored syrup for the best flavor.
• If you don't have almond meal, you can substitute it with another gluten-free flour of your choice.
• Feel free to add other mix-ins like dried fruit or chopped nuts for extra flavor and texture.

Storage and Serving

• These biscuits can be stored in an airtight container at room temperature for up to 5 days.
• Serve them as a snack or enjoy them with a cup of tea or coffee.