Friday, 31 July 2015

Maple and raisin biscuits (GF, V)

GF biscuits made with Canadian maple syrup and Corinthian raisins

When you go on a diet the key to successfully stick to the chosen dietary program and carry on with your regimen is that you clear your house out of forbidden foods. If there is no temptation, there is no sin, right? Right! Anything that can tempt you, oh, yes it will.

I was going through my cupboard yesterday and have found some ingredients that are not permitted in GAPS. I do not like to throw food away, especially quality organic ingredients that I have paid good money for (not to mention that someone put his or her dedicated time and energy to produce that ingredient for me). I have found GF oat flour, quinoa flour, GF baking powder, coconut palm sugar, vanilla infused raw cane sugar, maple syrup that are not allowed in GAPS.

I have decided to make biscuits for my husband's colleagues. I only had to buy butter and bake a raisin rich biscuit for them to enjoy with a nice cup of tea or coffee on Friday morning. So these biscuits are for you busy office bees. Enjoy!

And here comes the recipe for my blog readers:

You will need (makes 40 biscuits):
400 g GF oat flour
125 g butter, soft, room temperature
4 heaped tbsp coconut palm sugar (coconut blossom nectar)
4 scant tbsp vanilla infused raw cane sugar (home-made vanilla sugar)
4 tbsp pure maple syrup
2 small eggs
pinch of Himalayan rock salt
1 tbsp GF baking powder
1.5 cups Corinthian raisins (Greek currants)
2-3 tbsp quinoa flour, if needed

1. Cream the butter, coconut sugar, vanilla sugar and maple syrup together.
2. Incorporate the eggs.
3. Mix oat flour, salt and baking powder.
4. Add flour to the sweet-egg-butter. Mix loosely.
5. Rinse the currants, drain well, then add them to the dough. Mix thoroughly.
Tips: If the dough is too sticky add 2 to 3 tbsp quinoa flour.
6. Cut the dough in half. Form into two logs/cylinders. Wrap each in baking paper and place them in a freezer for 20 to 30 mins.
7. Preheat the oven to 150 C on fan setting (that is 170 C normal oven).
8. Cut the dough into 5 mm thick slices. Arrange them on a baking tray lined with baking paper.
9. Bake for 25 to 30 mins.
10. Let the biscuits cool down completely on a wire rack. Put them is a glass container with a lid. Share and enjoy! Happy Friday lovely people!

Allergy: Dairy, Egg. No gluten. No nut. No soya. No refined sugar. Vegetarian.

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