Wednesday, 21 October 2015

Cashew-crusted oaty biscuits (GF, V)

Gluten-free oaty biscuits with cashew nut crust

I have been busy yesterday afternoon baking these crunchy little biscuits as a thank you for the lovely people at the yoga studio I attend. These are gluten-free, low on sugar and enriched with oats for texture and crunch. I hope the folks at the studio enjoyed the sweet little crunchies after the hot sweaty crunches.

You will need (makes 140 crunchy biscuits):
500 g GF buckwheat flour
325 g GF porridge oats
250 g butter, room temperature, cut into cubes
2 eggs
5 tbsp pure maple syrup
5 tbsp coconut palm sugar
4 tbsp vanilla raw cane sugar
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp Himalayan rock salt
1 tsp GF baking powder
2 generous tbsp coconut oil

100 g cashew nuts

1. In a large mixing bowl mix the buckwheat flour, porridge oats, cinnamon, cardamom, Himalayan salt, and baking powder.
2. Add the sweeteners: vanilla raw cane sugar, coconut palm sugar and pure maple syrup. Stir to combine.
3. Rub in the soft butter.
4. Add the eggs. Knead until dough like.
5. Knead in the coconut oil (solid is fine, no need to melt).
6. Place the cashew nut into a chopper and pulse for a few seconds until roughly chopped.
7. Cut the dough into 4 equal pieces. Roll each piece gently pressing with your palms into a 23 cm long cylinder with a diameter of 4.5 cm.
8. Roll each cylinder into the roughly chopped cashew nuts, then wrap each into a piece of baking paper and place them into the freezer for 30 mins.
9. With a sharp knife slice the cylinders into 6.5 mm thick slices (you will get 35 slices per cylinder).
10. Place the biscuits onto a baking tray lined with baking paper (they will not expand or melt so you can pack quite close to each other, bake in 4 batches) and bake in a preheated oven at 180 C for 18 to 20 mins.
11. Let them cool on a wire rack. Share and enjoy!

Allergy: Egg. Dairy (butter). Nut (cashew).

Tips: You do not have to use all the dough. Bake 1 or 2 now and save 2 or 3 for later. The well wrapped cylinders keep in he freezer for up to 2 weeks. Just transfer them into the refrigerator 2 hours prior slicing, and with no preparation you can bake fresh biscuits when you want them. Keep these sweet little oaty biscuits in an air-tight container to preserve the crunchiness. They are perfect with your regular hot drink, let it be coffee, tea or chocolate.

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