Rhubarb Ginger Biscuits

SERVES: 10 PREP: 5 MINUTES BAKE: 15-17 MINUTES

INGREDIENTS

170g Butter 150g Natvia (¾ cup) 2 Eggs 120g Coconut Flour (1 cup) 1 tsp Gluten Free Baking

Powder ¼ tsp Sea Salt 1 ½ cups Rhubarb, diced 60g Shredded Coconut (¾ cup) Pinch of Ground Ginger

Preheat Oven to 180°(fanforced)

1 Cream the butter and Natvia until light and fluffy. Beat in the eggs one at time. Add the flour, baking powder, salt and ginger and mix well. 2 Stir in the diced rhubarb and coconut. 3 Spoon rounded tablespoons of the mix onto a lined baking tray. Bake for 15-17 minutes or until light golden brown. 4 Leave on the tray to cool.

NUTRITION INFORMATION (PER SERVING)

Serving size Carbs Protein 50g 1.4g 2.4g Fats Energy (KJ) Calories 13.5g 619 147

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