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Sugar-free Almond & Beetroot Cookies
Why it's Low GI
Beetroot and banana give these cookies natural colour and sweetness, so no sugar is needed — wholegrain, almond and flax flours keep the glycaemic impact modest.
Method
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- Blend the raspberries, 3 tbsp coconut oil and stevia until smooth. Pour into a bowl and chill. Heat the oven to 180°C.
- Blend the banana, beetroot and 1 tbsp coconut oil until smooth.
- Mix the wheat, flax and almond flour with the salt.
- Stir the beetroot mixture into the flour and mix by spoon or hand into a smooth, elastic dough. Add 1 tbsp more coconut oil if needed.
- Roll the dough out 6 mm thick and cut out cookies in any shape.
- Bake for about 12 minutes (check they are done), then cool completely.
- Spread 1 tsp of the cream on each cookie, top with a second and press together.
Nutrition
Per serving (est.): ~210 kcal · Carbs 17 g · Fat 13 g · Protein 6 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
Tip
The pliable, brightly coloured dough is great fun to make with children.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.