Lovely Biscuits

Lovely Biscuits

The great thing about these is they are sweet without containing anything that’s going to impact your blood sugar at all. Stevia is a herb which is 30–100 times sweeter than sugar! So a few drops of it will do in your cakes and biscuits instead of any other sweetener. If you taste it straight from the bottle or packet, it’s not very nice, like strong molasses, but in a recipe, at the right dosage, it adds just the right kind of sweetness. It only became legal in the EU in 2012, which is why you might not be so familiar with it. I use Sweetleaf Stevia – my favourite is the toffee flavour.

These were our favourites for a long while. I didn’t know what to call them until my son Ethan asked for one of those “lovely biscuits” one day and the name stuck.

This recipe is taken from the 2024 edition of The Raw Living Recipe Book by Kate Magic.

The Raw Living Recipe Book contains over 160 every day recipes, to make it easy for you to eat raw every day.

Serves

40 servings

Time to Make

15 mins, per-soak 4-8hrs, drying 18hrs

Ingredients

Takes 15 mins, pre-soaking 4-8 hrs, drying 18 hrs
You need a blender & a dehydrator
Makes about 40 biscuits

150g Brazil nuts, soaked 4-8 hrs, 5oz (1 cup)
150g flaxseeds, soaked 4-8 hrs, 5oz (1 cup)
20 drops stevia
1 tsp cinnamon
125g raisins 4oz (1 cup)

Method

Soak the nuts and seeds overnight in 1 litre (32fl. oz/4 cups) of water. The flaxseeds will absorb all of the water, so no need to drain them. Simply pour the gloopy mixture into the blender with the stevia and cinnamon, and blend until there are no seeds discernible in the mix. Stir in the raisins by hand. Spread onto 2 dehydrator trays, and dry for 12 hours. Slice, turn and dry for 4-6 more hours.