Sugar free, gluten free with a crumbly texture. Ideal for diabetics.
70g chopped walnuts
60g powdered almonds
60g porridge oats
100g melted butter
45g granulated sweetener (I use a brand with erythritol base + 0.22% sucralose)
1 tsp vanilla essence
1 tsp almond essence
Place the walnuts, almonds and oats into a food processor or mini-blender and blitz into a fine powder.
Add the other ingredients (butter, sweetener, egg, flavourings) and blitz again to a smooth paste.
Use an ice cream scoop or tablespoon dipped in water to place balls of the mixture on a baking sheet (10 - 12 balls depending on the size). Flatten them with the back of the spoon and mark with a fork. (Dipping the spoon in water stops the mixture sticking to it.)
Bake at 180°c for 16 minutes. The biscuits will still be soft at this stage but leave them to cool and they will harden up and become crumbly. Store in an airtight container.
Comments, questions and tips