Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 569 kcal | 161 kcal |
| Protein | 12.8 g | 3.6 g |
| Fat | 46.6 g | 13.2 g |
| saturated | 20.9 g | 5.9 g |
| Carbohydrate | 20.7 g | 5.9 g |
| sugars | 17.1 g | 4.9 g |
| Fibre | 12.1 g | 3.4 g |
| Sodium | 16 mg | 5 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 4 1/2 cups almonds
- 570 g unsweetened coconut flakes
- 13 tablespoons lemon juice
- 2 1/4 teaspoons vanilla essence
- Dash of cinnamon
- 1/2 cup maple syrup
Instructions
- Process the almonds until they look like coarse flour and then stop. Another ten seconds and the oil comes out, and almond that has gone oily makes a treat that is greasy rather than chewy.
- Add the coconut and pulse it in rather than processing it. Shredded any finer, the coconut disappears and takes the texture with it.
- Pour the lemon juice in last, in a thin stream, with the motor running. Added in one go it pools, and the batter goes from too dry to too wet in a second.
- If it will not hold a shape, add coconut a tablespoon at a time rather than reaching for more almond. Coconut absorbs; almond only dilutes the lemon.
- Scoop the batter into small balls and flatten them with damp fingers into even discs. Wet fingers are what stop the batter lifting away with your hand.
- Dehydrate at 46 °C for 8 hours. The setting is low because these are meant to stay soft — this is a firming-up rather than a drying-out.
- They are ready when the surface has formed a dry skin you can lift them by and the inside still yields. Push them further only if you want a biscuit; the name is the instruction.
- Keep them in a sealed container in the fridge for a week. There is real lemon juice and nothing preserving it in here, and a soft centre left on the bench in summer will not last.
