Posted on: 01-03-2010 | By: Gluten Free Foods
Husband says, “These have an interesting texture.” … WOT! WOT’S WRONG? He says, “They’re really good.” … H’okay, then! I’m not into cooked sweet things much these days (RAW FOODIE ALERT!), but my husband tells me these are blog-worthy.
Orgran gluten-free plain flour mix results in a texture that is somewhere between most gluten-free things & wheat flour things… thus interesting! The peanut oil gives these biscuits a pleasant roasted taste, too… Obviously these biscuits are not part of a weight-loss programme, but they can be used as part of a tasty vegan snacking programme.
& I used agave to sweeten instead of processed sugar, hooray. You could also use maple syrup if you are from a certain part of the world where that stuff is abundant & cheap…!
Makes: HEAPS.
Gluten-free, sugar-free, soy-free.
Dry ingredients:
2 cups gluten-free plain flour mix (eg. Orgran)
½ cup muesli (I used our homemade mix of buckwheat, nuts, puffed grains, seeds, etc)
½ cup chunky almond meal (or very finely chopped almonds) (leftovers from making raw treats!)
1 cup dark choc chips or other semisweet vegan choc chips… or cacao nibs!
¼ cup shredded coconut
¾ tsp salt
½ tsp baking soda
Wet ingredients:
½ cup peanut oil
½ cup (dark) agave nectar
¼ cup water
3 tsp vanilla extract
- Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
- Combine dry ingredients in a large bowl, stirring together with a wire whisk.
- Make a well in the dry ingredients, add all wet ingredients, and stir together.
- Take roughly 1 tablespoon blobs of mix, roll into a ball & flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling (but only if crumbs bother you! I think crumbs are a great part of the cookie experience, ha).
- Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
- Store in an airtight container in the fridge (or they freeze ok, too).
Notes:
If peanut oil is too scary-fat for you – but it smells so good baking, oh boy, & makes a nice, brown coloured cookie rarer to gluten-free baking – use coconut oil instead (which would go well with the shredded coconut!), or an unscented oil like sunflower.
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Posted In: Soy, Soy Free, baking, biscuits, cookies, desserts, gluten, gluten free, sugar-free, sweet things, vegan, vegetarian
Posted on: 12-11-2008 | By: Gluten Free Foods
Makes around 6 large or 12 small biscuits/cookies.
1 cup raw almonds
¾ cup dates, pitted
pinch sea salt
½ cup raw carob powder*
⅓ cup shredded coconut
¼ cup buckwheat crispies (whole hulled groats soaked & dehydrated) (optional)
Put almonds (air-dried or towel-dried if pre-soaked) & salt into food processor. Process until chopped into tiny pieces. Add dates slowly, processing until well-combined. Add carob powder & process until combined. Add coconut, pulse until mixed through. Tip mixture into another bowl & stir through the buckwheat. Grabbing about a tablespoon of mixture at a time – roll into a ball & squash flat into a cookie/biscuit shape (if you don’t use soaked almonds, you might need to add a little water to get the mixture to stick together). Repeat until all mixture is used up. Refrigerate (or dehydrate until desired texture is reached).
Other options:
+ Press a piece of dried fruit, dried berry, a nut (eg. pistachio, macadamia, or chopped walnut pieces), or another “topping” into the centre of each biscuit for decoration & extra tastiness.
+ Roll the cookies in extra coconut to coat them – extra coconut yum!
+ Instead of buckwheat, you could also stir through chopped raw walnuts or another favourite nut or seed.
+ To make raw buckwheat crispies rather than buy/order them from a raw shop: To make raw buckwheat groats edible & crispy you have a couple of options: (1) Soak hulled buckwheat for 8 hours or overnight, rinse very well (get all that lovely “slime” off!), then dehydrate until dry; or (2) Soak hulled buckwheat for 15 minutes, sprout for 12-24 hours in a jar or sprout bag, then dehydrate until dry. The 1st option creates a crunchier, sweeter texture, & the 2nd option an earthier, less crunchy flavour that’s a bit healthier (& a bit easier to digest if you have digestive problems).
+ Add a teaspoon of cinnamon for a richer, earthier flavour.
+ You might want to reduce the amount of dates to about half a cup if you use a particularly sweet date like medjool.
*For a truly superb flavour, get a good quality untoasted carob powder – organic is usually a good bet. Carob oxidises rather quickly & loses its rich flavour, so the best place to get it is usually from a healthfood shop or organic supermarket with a high stock turnover. If you can’t get decent carob, try using a bit more &/or adding some spice like cinnamon. Additionally: these cookies harden up after being stored in the fridge for a while. I rarely bother dehydrating these sorts of foods – I prefer more water in my food for better hydration!
Posted in biscuits, cookies, raw food, sweet things
