Wednesday, November 24, 2010
After a nasty scare last night with no milk and a hungry, upset baby,
I thought it was time I sorted this recipe out as GF.
I can tolerate GF (uncontaminated) oats, so I have included them in my recipe. However you can use flaked coconut instead if you can't tolerate oats. This recipe is also dairy free and a smaller amount than a lot of similar recipes. I prefer to cook smaller amounts more often, but this recipe is easily doubled.
The result is chewy and delicious and won't last long if you let the kids and husband at them!
Gluten Free Lactation Biscuits
1T ground linseed
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 cup dairy free margarine
1 60g egg, beaten
1tsp vanilla bean paste
1/3 cup almond meal
1/2 cup cornflour
1/2 cup GF flour
1/2 tsp salt
1 heaped tablespoon brewers yeast
3/4 tsp baking powder
1/2 tsp ground cinnamon
1 1/2 cups rolled oats
125g chocolate chips
Preheat oven at 180c (fan forced).
Line cookie sheet with baking powder or silpat.
Mix linseed meal and water in small bowl, set aside.
Cream butter and sugars, then add egg. Beat until light and fluffy.
Add vanilla and linseed slurry, beat again until combined.
In a second large bowl, combine meal, flours, salt, yeast, baking powder and ground cinnamon.
Fold dry ingredients into wet, then fold in oats and chocolate chips.
Use a soup spoon to drop roughly circular dollops of mix onto tray.
Bake 15 minutes, check after 12. Biscuits should be just browned on the outside.
I use original Nuttelex spread and Orgran brand GF flour.
If you're not into chocolate, use sultanas or dried cranberries.
The chocolate chips I use are dark. However if you're doing these with coconut instead of oats,
use white chips, omit the cinnamon, and add half a cup of chopped macadamias.