These light lemony biscuits are a lovely treat. They’re made with simple ingredients and small portions, making them a good option for people who enjoy something sweet while keeping an eye on potassium and phosphate.
60g aquafaba (liquid from drained tinned pulses, for example chickpeas)
½ teaspoon cream of tartar
225g caster sugar
1 teaspoons lemon extract
Zest of 1 lemon
150g ground almonds
150g semolina
10g icing sugar
Preheat the oven to 140°C / 120°C fan / gas mark 1. Prepare a couple of baking trays with non-stick baking parchment. Put the aquafaba and cream of tartar into a mixing bowl and whisk until stiff peaks are formed. Gradually add in the caster sugar and keep whisking until it resembles a marshmallow consistency.
Add the lemon extract and lemon zest and whisk them in. Fold in the ground almonds and semolina until fully combined.
Using your hands, divide the mixture into 20g portions and roll into balls. Arrange on the baking tray and finish with a light dusting of icing sugar.
Cook for about 25 minutes until set and very slightly coloured. Remove from the oven and cool on the trays.
Serving sizes are based on adult portions. Here is a guide for children:
Toddler (age 1-4): ¼
Young child (age 5-9): ½
Older child (age 10-13): ¾
Teenagers (14+): 1
Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.
The sugar and semolina are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
These tasty biscuits provide extra energy and can be enjoyed as an occasional treat as part of a balanced diet.
These biscuits are low in protein. If you have been advised to eat less protein, they can be enjoyed in moderation as part of a healthy balanced diet.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, it is suitable for those advised to eat less potassium.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the almonds, therefore if you have been prescribed a phosphate binder you should take as directed.
By replacing some of the ground almond with semolina, this recipe has been kept as low in cost as possible.
Once cooked and cooled, this recipe can be stored in an airtight container for a week.
Aquafaba is the liquid from a tin or jar of chickpeas. Simply drain the chickpeas and use the liquid in this recipe. These biscuits can also be made with almond essence instead of lemon extract and zest.
A filling and satisfying snack or dessert that’s low in phosphate and potassium.
You can enjoy a wide variety of delicious and healthy food when you are living with kidney disease. All Kidney Kitchen recipes are analysed and approved by kidney dietitians. Search through our kidney-friendly recipes or filter them by category below.
Living with kidney disease doesn’t mean missing out on all baked goods, even on a low-phosphate diet. Kidney Kitchen recommends some tips and tweaks to help make your bakes a little more kidney-friendly.
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