Simple gluten and nut free biscuit cookies

HEY ALL, CAN YOU HOLD OFF ON BAKING THESE UNTIL NEXT WEEK? KIM, WHO MAKES LOTS OF MY RECIPES HAS FOUND THE MIX SUPER WET AND IT REALLY SHOULDN’T BE SO WHEN I’M BACK IN SYDNEY TUESDAY I SHALL RE TEST AND RE-POST WHEN I’VE WORKSHOPPED IT PERSONALLY TO ENSURE THEY’RE AS THEY WERE WHEN I BAKED THEM AND IN THESE PICS! WE DON’T WANT TO DISAPPOINT LITTLE BUNNIES EVERYWHERE AND WASTE PRECIOUS INGREDIENTS ON A BAKING FAIL. THANKS FOR UNDERSTANDING, ALEXX XX

HERE ARE THE VANILLA SHORTBREADS OR THE NOURISHING ALMOND BIKKIES IF YOU’VE NOT TRIED THEM YET OR THE CHOCOLATE BUCKWHEAT BARS X

 

Biscuit cookies you say? I simply want global nomads to understand what these are, no matter whether they live in the ‘biscuit’ camp or the ‘cookie’ camp. These are a simple and delicious biscuit. Not too sweet. No nuts or gluten and can be dairy free. I create little treats for my son’s yoga class on Wednesdays. If you’re a Sydney parent, get yourself to Flow Athletic with your little one (2-5yrs old) Wednesday mornings and do a class with them. It’s very cute and you don’t have to be a member!

Anyway, I should probably quit waffing on now and give you the recipe. They’re not very sweet. We don’t need all that sweetness anyway so get the little ones used to it while they’re small!

 

What you’ll need

3/4 cup sunflower seeds

3/4 cup pumpkin seeds

1 cup tapioca flour

1- 2 eggs (look at dough once mixed with one and add the second if too crumbly / dry)

1/2 cup melted butter or coconut oil

1 tablespoon ground cinnamon

1/2 cup rice malt syrup, honey or maple syrup – whichever floats your boat

optional – 1/2 cup dessicated coconut. NOTE: If your mix is too ‘wet’ to roll into a ball, add this or another half cup of seeds.

 

What to do

Thermomix: Melt butter, stir setting, 100C, 2mins. Then add everything else, egg last. Blitz on speed 6 20 seconds. Push dough down. Another 10 seconds. You’re done.

Regular method: Melt butter in a pan. While it’s melting pop all other ingredients into food processor or high power blender. Add butter and mix until the mix is a dough that you can make a ball out of. Either add egg or add coconut depending on if too wet or too dry.

Preheat oven to 180C

Get 2 oven trays out and line with parchment paper.

Roll one inch sized balls and then press down between palms of hands gently to flatten. Peel off and place on tray.

Pro tip: Coat your hands in olive oil or melted butter so that when you flatten the biscuit, they don’t stick to you!

Once you’ve rolled them all out and popped onto the trays place in oven for 20mins approx or until golden brown on top and underneath on the top tray.

Take the top tray out once it’s done and move the bottom tray up to the top and bake another 5 minutes.

Cool and enjoy. They last easily a week in a dry cool sealed container.

Delicious biscuits. Delicious cookies. Whatever you want to call them.

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As you can see… Stripy bunny may have had one too many! ;-)

Real food. Happy bodies.

Alexx x

 

 

 

Comments

    • Alexx Stuart says

      No I haven’t. It’s brand new. If you do though, fancy letting me know how you go? Otherwise, next time I bake them, I’ll give it a go! :-)