Gluten-free | Sugar-free | No added fat | Dairy-free 

Makes: 12 biscuits 

The Afghan biscuit is as kiwi as jandals and L&P. They're traditionally made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate frosting and a half walnut. These iconic bickies were a staple of my childhood growing up in New Zealand, and I can still remember leaving teeth marks in the chocolate frosting as I bit through the soft yet slightly crunchy (thanks to the cornflakes) biscuit. 

The high butter content and the volume of refined sugar means I can no longer enjoy the traditional kind like my younger self once did. So, of course, I put my chef's hat on and my thinking cap and came up with a much healthier version. 

My version of these iconic biscuits is gluten, sugar and dairy-free and has no added fats or oils. I even tracked down some healthy sugar and gluten-free cornflakes to give my biscuits their signature crunch!

Hints, Tips & Tricks

Track down some gluten and sugar-free cornflakes. You should be able to find a box in the health food aisle of your supermarket or a health food store. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate. 

RECIPE

Ingredients 

For the biscuit

• 175 g (6.1 oz) almond butter 
• 50 g (1.7 oz) Pure as Inulin Powder 
• 50 g (1.7 oz) raw cacao powder 
• 50 g (1.7 oz) almond meal 
• 60 ml (2 FL oz) water 
• 30 g (1 oz) corn flakes (gluten and sugar-free variety) 

Chocolate coconut frosting 

• 60 g (2 oz) Sugar-free Vegan Dark Chocolate
• 3 tbsp light coconut milk 

Topping

• 12 walnut pieces 

Method 

1. Preheat your oven to 170C (320F) on bake, and line a cookie tray or roasting tray with a piece of non-stick baking paper. 
2. Add the almond butter, inulin powder, raw cacao powder, almond meal and water to a small blender or food processor and blend until combined and the mixture comes together to form a soft dough. 
3. Add the cornflakes and stir the flakes through the biscuit dough. 
4. Roll the dough into 12 even-sized balls and place them on the tray, leaving a space between them. Slightly flatten each one with the back of a spoon. Place the tray in the oven and bake the biscuits for 15 minutes.
5. Allow the biscuits to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely. 
6. When the biscuits are cool, make the frosting by placing the chocolate and coconut milk in a small metal bowl over a pot of gently simmering water. Stir the chocolate and coconut milk with a spatula until smooth. 
7. Spoon a bit of frosting onto the top of each biscuit and top with a walnut piece. 
8. Store the biscuits in an airtight container in the fridge for up to 3 days.