December 25, 2014

Time for Cookies! ...Gluten and Dairy Free, Naturally...

There are so many biscuits around at this time of the year! Enough to drive a gluten, dairy, cane sugar free girl to distraction lol

I pulled my sleeves up and got to work on a healthy alternative of course, hehe

I've been working on my biscuit recipe for awhile now. To my taste, this one, and it's variations hit the spot, especially the peanut ones, yum!  I was amazed that without gluten they held together while I was cutting them out, and when they came out of the oven much better than any wheat flour biscuit I've ever made. And they aren't tooth breaking hard like some wheat biscuits turn out if you leave them in the oven for a minute or two too long.  They also freeze really well, just grab them out and leave them to defrost on some paper towel. I take one out of the freezer at a time and dunk them in hot tea or coffee, does the trick.

Of course if you want a lower carb version, that you can eat more often ;-) my original recipe can still be used with all the variations I've provided. I'll type it out again at the end of this post...

Combine dry ingredients in a bowl

1 cup rice flour
1/2 cup tapioca flour
1/2 cup desiccated coconut
Pinch sea salt

In another bowl combine wet ingredients

1/3 cup melted coconut oil
1 egg
1/3 cup pure maple syrup
1 tsp pure vanilla bean paste



Preheat oven to 160 Celsius.
Pour wet into dry and mix to a dough. Roll out on a floured board to 1 cm thickness and cut cookie shapes. Sprinkle with a little coconut sugar if desired. Place on greased oven tray. Bake for 15-20 minutes.

And vary to suit....

Variations...

Cinnamon
Add to dry ingredients
2 tsp cinnamon
Finish biscuits with a sprinkle of coconut sugar before they go into the oven

Spice
Add to dry ingredients
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ginger
Finish biscuits with a sprinkle of coconut sugar before they go into the oven

Ginger
Add to dry ingredients
3 tsp ginger
1 tsp cinnamon

Macadamia nut
Replace the maple syrup in recipe with 1/3 cup coconut sugar, add to dry ingredients.
Also add,
1 cup macadamia nuts,
pop half nuts in food processor and grind up, semi fine,
Place in dry ingredients,
Then, place rest of nuts in food processor and grind quickly to just slightly shatter nuts.
Add to dry ingredients and proceed with original recipe.


Peanut
Add,
1 cup peanuts,
pop half nuts in food processor and grind fine,
Place in dry ingredients,
Then, place rest of nuts in food processor and grind quickly to just slightly shatter nuts.
Add to dry and proceed with original recipe


Sarah's nutty biscuit recipe

2/3 cup rice flour
1/3 cup tapioca flour
1/2 cup dessicated coconut
1 cup of mixed seeds and/or nuts variations
I use either....
half/half cashews and almonds
Or...
pumpkin seeds and sunflower seeds
Or vary it to suit you.
Place nuts and seeds in a coffee grinder and grind finely then add to dry ingredients
1/3 cup maple syrup
Pinch salt
2 eggs
1/2 cup coconut oil, melted
1/2 lemon juice and zest
1 tsp vanilla bean paste

Combine in a bowl and then place spoonfuls of mix onto a baking tray, press down as they won't spread with baking, bake at 160 C for 20 - 30 minutes



Enjoy, and happy holidays! xx S

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