I’m not from England but I love tea time! It’s a time I really take for myself around 4 or 5pm when I’m working from home to give my brain a break and get back on track for the late afternoon before sport and dinner.
I got inspired by Au Vert Avec Lili’s recipe for these cookies and turned them into an anti-inflammatory recipe 🙂
You can keep them for at least a week in a box. I’ve gotten into the habit of making one batch a week, so I always have a little gourmet & anti-inflammatory snack when apples and pears become boring!
- 60 g rice flour
- 60 g chickpea flour
- 1 nice pinch of salt
- 1 teaspoon ground cinnamon
- 50 g unrefined cane sugar OR coconut sugar
- 80 g olive oil
- 2 tbsp. grated coconut (or coconut flour for a smoother result)
- 2 tsp. flax flour (or flax/chia seeds)
Preheat the oven to 180°.
Mix all the dry ingredients together. Add the olive oil.
For a ball with the dough.
Separate the dough into equivalent pieces.
I personally like to make 30 grams biscuits.
Put them in the oven for 10 minutes. Leave to cool.
Enjoy them throughout the week (if they last that long!).