GF, VG, DF, EF, NF
(Photos will be added this weekend!)
This is my never fail cookie recipe. It's an adaptation of an Apricot Thumbprint recipe from Flying Apron and I have added all sorts of things to it - mixed spice, cacao powder, jam topping, nuts and chocolate chips.
Ingredients
1 2/3 C brown rice flour
3/4 chickpea or garbanzo flour
1/2 tsp baking powder
1/4 tsp baking soda
small pinch sea salt
1/2 C vegan chocolate chips (dark chocolate is often dairy free, otherwise there are specialty allergy brands like Sweet William)
1/2 C canola oil or other neutral oil
1/2 C cane sugar
1/2 C rice, soy or almond milk
Preheat the oven to 190 degrees C or 375 degrees F.
Combine the brown rice flour, chickpea flour, baking powder, baking soda, salt in a bowl with a whisk.
In another bowl combine the oil, sugar and milk and stir until everything is mixed well and thick.
Add the liquid to the dry ingredients and mix well, then add the chocolate chips.
Form small balls and bake on a tray lined with baking paper for about 15 minutes. Keep an eye on them to make sure they don't get too dark.
Makes about 20 cookies.
When you can't cook with egg, dairy, gluten or nuts - how do you make anything at all? Living with multiple allergies, intolerances or coeliac disease can seem overwhelming at first - but don't be afraid! On this blog I'll share recipes and resources, offer advice and support and hopefully arm you with the knowledge you need to live well eating the food that's right for you and your family.
Showing posts with label biscuits. Show all posts
Showing posts with label biscuits. Show all posts
Monday, January 13, 2014
Wednesday, October 2, 2013
Gluten Free Anzac Biscuits
GF, DF (option), VG (option), EF
Everyone down this end of the world loves an Anzac right? There's no reason why those of us on gluten, egg or dairy free diets should miss out. Here's an easy and delicious recipe for allergy friendly Anzac biscuits.
Ingredients:
125g ghee (or use a DF margarine for a DF option)
1C GF flour (use your favourite baking blend, or try 1/2C buckwheat and 1/2C brown rice flour)
1C quinoa flakes
1C desiccated coconut
2/3C raw or brown sugar
1/2 tsp baking soda
2 Tbsp boiling water
2 Tbsp golden syrup or maple syrup
Preheat oven to 160 degrees C.
Mix flour, quinoa flakes, coconut and sugar in a large bowl.
Melt ghee or margarine and syrup in a pan on medium heat.
Dissolve baking soda in boiling water and add to melted butter and syrup mixture.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix well. Make sure that when you press a spoon to the side of the bowl that the mixture sticks together and is not too crumbly.
Grease and line a baking tray. Using a tablespoon, form flat shaped balls and place on tray.
Cook for 16 - 20 mins (depending on whether you like a darker, chewier Anzac or a golden soft Anzac)
Makes approximately 15 medium sized biscuits.
Enjoy!
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