Donna Hay: Basics To Brilliance Kids

These gluten free biscuits are perfect for kids (or adults!) with allergies. For another easy Donna Hay treat, try her choc-banana brownies.


  • 1 cup (160g) buckwheat flour (gluten free)

  • ¾ cup (90g) almond meal (ground almonds)

  • ½ cup (125ml) maple syrup

  • 1/3 cup (80ml) light-flavoured extra virgin olive oil

  • 2 tablespoons no-added-sugar fruit jam


  • 1.

    Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.

  • 2.

    Place the flour, almond meal, maple and oil in a big bowl and, using a spatula, mix well to combine.

  • 3.

    Using clean hands (the fun part!), roll 1 tablespoon of the mixture into a ball, flatten it slightly and place it on the prepared tray. Repeat with the remaining mixture.

  • 4.

    Press your thumb gently into the middle of each cookie to make an indent. Fill each hole with about ½ teaspoon of the jam.

  • 5.

    Bake for 18–20 minutes or until super brown (so they stay crunchy). Wearing oven gloves, remove the tray from the oven and, with a turner to help you, move the cookies onto a wire rack to cool.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 172kj
  • Fat Total 8g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 23g
  • Sugar 13g
  • Sodium 4mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings