I don’t know why but there’s always been something about the Gwyneth Paltrow/Goop empire that I’ve found a touch off-putting.

Maybe it’s the intimidatingly flawless blonde babe staring up at me when I flick through her book or perhaps it’s all just a little too unrelatable – could I ever really keep up with her impossibly ‘clean’ lifestyle?  Whatever the reason, her latest cookbook, ‘It’s all good’ has remained untouched on my bookshelf for well over a year and the other day I decided to finally cut Gwynnie some slack and have a go at one of her recipes.

Time to hold my hands up and admit I’ve been converted – her almond butter biscuits were refreshingly simple to make {seriously – they were in the oven within 7 minutes!} and had the perfect sweet/salty balance.  If you’re into the whole salted-peanut-caramel thing then you will LOVE these and it also doesn’t hurt that they’re kinda healthy too.

Next on my list to try is the chopped Vietnamese salad – which looks totally delicious.  I’ll post a snap and review on Instagram once I’ve given it a go.

Makes 24 biscuits
{small admission of insanity – I always weigh out my biscuits so they’re even…in this instance they were 30g each}

INGREDIENTS:
375g gluten-free flour // 1/2 tsp fine sea salt // 1 tsp baking powder // 250ml almond butter // 180ml good-quality maple syrup {the recipe actually calls for 250ml but I didn’t have enough and found it was definitely sweet enough} // 1 tsp vanilla extract // 1/2 tsp coarse sea salt

METHOD:
Preheat your oven to 180°.  Next, combine the flour, sea salt and baking powder in a mixing bowl.  In another bowl whisk the almond butter, maple syrup and vanilla extract and then combine with the dry ingredients.

line 3 baking trays with greaseproof paper. Divide the mixture in to 24 balls and spread out on the trays with approx. 5cm between them.  Flatten them into small discs with your fingers or the back of a spoon and then sprinkle each with a little of the sea salt.

Cook for 10-12 min until just firm to the touch.