Pre-heat the oven to 180C/350F.

Combine the tapioca flour with the salt and 1/4 cup coconut flour and mix well. Pour in the oil and warm water and stir. Add the whisked egg. Beat the mixture with a wooden spoon until the texture is creamy.

At this stage you will need to add 1 extra tablespoon of coconut flour. Mix again until creamy and again add another tablespoon of coconut flour.

The texture will now allow you to roll the dough into small balls. Make 8 of them, rolling them between the palms of your hand to make them smooth. Lay them out on a greased baking tray and bake for 35 minutes. The outside will be crispy and the inside will be soft and doughy.

Andy’s Sugar Safe® Tips

For a low-GI, nutrient-dense meal, serve alongside quinoa burgerschickpea patties, or one of my salads and a yoghurt garlic sauce.