Cinnamon Oat Biscuit Recipe – Sugar, Dairy and Wheat-Free

 

Oat BiscuitsMy mother gave me the wheat, sugar and dairy version of this recipe (I don’t know where she got it so can’t credit the original author). I adapted it to make this ‘free-from’ version, and everyone (including people who eat sugar, dairy and wheat!) seems to love it.

This is my first adaptation ever of a cooked food recipe, so I’m rather pleased it turned out so well! (See my upcoming post ‘Why I’m No Longer A Raw Foodist’ if you want to know why I’m suddenly posting cooked recipes on this site.)

I love it too, though my body doesn’t love too many oats (if I say ‘excess wind’ this will be more than sufficient explanation for you I’m sure!).

INGREDIENTS
200 g    oats
25 g      rice flour
25 g      tapioca flour
25 g      coconut flour
75 g      coconut sugar
110 g     melted coconut oil
1/4 tsp   bicarbonate of soda (you can get aluminium-free bicarb from Baldwin’s)
3 tsp      cinnamon
pinch of  salt
up to 3 Tbs water (if needed)


EQ
UIPMENT
food processor
baking sheet
Set the oven to GM4 / 350F / 180C


METHOD

1. Melt the coconut oil (I do this by placing a bowl of boiled water under another heatproof bowl containing the coconut oil, and covering with a plate)

2. Whizz the oats in the processor till quite fine.

3. Add the remaining ingredients, except the water, and process till the dough comes together. If it doesn’t come together, add some water until it does.

4. Roll out the dough on a floured surface, using extra flour as necessary, to a thickness of about 5mm. You may need to add extra water and you will need to keep re-rolling a few times as you cut the shapes.

5. Cut into shapes, place on the baking sheet (doesn’t need greasing) and bake for 15-20 minutes until pale golden.

6. Leave to cool a little then remove from the sheet.

 

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