Last year over 1,050 bakers from all over New Zealand raised more than $110,000 for guide dogs. This year, the New Zealand Blind Foundation’s Bikkie Day is back and registrations are open! Bikkie Day is on July 2nd – so the time to register is now!
So what is Bikkie Day?
Bikkie Day is your chance to bake, sell and eat some delicious bikkies while supporting guide dogs.
These gorgeous guide dog pups aren’t self-raising – they require special breeding and specific training. Every dollar you raise this Bikkie Day will help pay for those vital services.
Bikkie Day is super easy to register for here and such a great cause that I recommend everyone to get amongst so that we can continue to support the Blind Foundation raising guide dogs.
How donations can help Blind Foundation Guide Dogs:
- $30 could buy soft toys and tug ropes for guide dog puppies to aid their development
- $50 could pay for a guide dog puppy’s first eye check
- $100 could pay for all vaccinations for a guide dog puppy
- $200 could pay for a working guide dog’s special harness
I’ve created two paleo biscuit recipes as part of my contribution, and I would LOVE to see your pictures of them.
Here’s my first of the two, my Paleo Afghans. They are SO delicious and to me, they tasted like the real deal. I even toasted buckwheat to give them that cornflake like crunch, and topped them with a dark chocolate coconut ganache for icing. I was just missing the walnuts from my pantry, so they’re a little naked but boy were they tasty! I took these in to my F45 class and everyone loved them.

Servings | Bikkies |
- 200 grams coconut oil, butter or sustainable palm shortening softened
- 1/3 cup Coconut sugar
- 1 egg
- 1 cup almond meal
- 1/2 cup tapioca starch
- 2 tbsp Coconut flour
- 1/4 cup cacao
- 1/4 cup buckwheat groats toasted - see recipe notes
- 1/2 cup 70% dark chocolate chopped - I use Whittakers Dark Ghana
- 200 ml Coconut Cream
- 15-18 walnut halves optional
Ingredients
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- Preheat your oven to 180c and line a baking sheet.
- Beat together your coconut oil/butter/palm shortening with your coconut sugar until light and fluffy or well combined. I use an electric beater. Add your egg and beat thoroughly once more.
- Add almond meal, tapioca starch, coconut flour and cacao and stir until well combined. Fold in your buckwheat groats until evenly distributed.
- Take tablespoon sized balls of mixture and roll until smooth, then space evenly on the tray and press down to flatten. The mixture should make around 15 medium biscuits or 18 small.
- Bake for 12-15 minutes until crisp. Remove from the oven and allow to cool completely.
- Meanwhile, make your chocolate ganache. Heat your coconut cream until almost boiling. Remove from the heat and stir in your chocolate until smooth. If the mixture is a little thin, simply add more chocolate.
- Once your cookies are cool, spread a little of the chocolate ganache on top. Add a walnut halve if desired! Place aside until set. You can pop them into the fridge to speed up this process.
To toast raw buckwheat groats, simply pour into a dry saucepan over a high heat and cover with the lid. Continuously shake the buckwheat around until deep golden in colour. Some of these may 'pop' like popcorn which is absolutely fine. Once cooked, they should be crunchy, crisp and delicious.
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