Lemon Biscuits – gluten, dairy, nut and egg free

img_1066Need a quick afternoon pick me up? Try these yummy lemon biscuits with a cup of tea. Super quick and easy!

Ingredients

100g Nuttelex or other dairy free spread
1 tsp of vanilla
1/2 cup of caster sugar
Zest of a lemon
1 tsp of baking powder
1 tablespoon of soy or other dairy free milk
1 1/4 cups of gluten free plain flour

Method

Preheat oven to 190 degrees
Beat nuttelex, sugar, vanilla and lemon zest until light and fluffy.
Sift flour and baking powder into nuttelex mixture
Fold in flour with a spatula
Gradually add enough of the milk to create a soft dough that isn’t too sticky. If it starts sticking to your fingers, add a little more flour.
Roll into approximately 15 balls, and flatten into discs
Bake for 8 minutes, until lightly golden

Anzac Biscuits – Gluten and Dairy free

It’s Anzac Day tomorrow. This morning the children and I talked about Anzac Day, what it means, and their great grandfathers who fought in WWII. We made some ANZAC biscuits to commemorate the day. We can’t be strictly traditional, because of the gluten and dairy. These come pretty close though! They are so yummy, I’m now wondering why I always wait for ANZAC Day to make them!

Ingredients

1 and 3/4 cups of Gluten Free Plain Flour

1/2 cup of desiccated coconut

3/4 cup of wheat free Oats (or suggested alternatives*)

1 teaspoon of baking powder

1/3 cup of brown sugar

2/3 cup of Nuttelex or coconut oil

2 tablespoons of golden syrup

1 tablespoon of soy milk (or other milk substitute)

*Just a quick note about Oats – I buy Bob Red Mills Wheat Free Oats. There’s a bit of contention about whether oats are safe on a gluten free diet. My specialist and dietician have given me the okay to eat them. If you are unsure about whether they are safe for you, just replace them with the same quantity of rolled quinoa flakes or gluten free cornflakes.

Instructions

Preheat oven to 180 degrees.

In a large bowl, combine flour, sugar, desiccated coconut baking powder and oats.

Melt the nuttelex in a smaller bowl, and stir in the golden syrup while it is still warm. Stir through the milk.

Make a well in the centre of the dry ingredients. Pour in the wet ingredients.

Stir with a large spoon until combined. Roll into balls of roughly a tablespoon in size. Squash until they are about a centimetre thick.

Bake for 10 minutes. Biscuits will be crunchier as they cool down.

Enjoy with a good strong cup of tea!

Golden syrup muesli cookies

My husband has been in hospital this week, and it’s been a hectic week of trips back and forth. It’s surprisingly difficult to find allergy friendly foods in hospital cafeterias. I baked these at the beginning of the week, so I’d have something to munch on. They will easily last at least a week in an airtight container.

gluten, dairy, egg, nut and soy free.

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Ingredients

1 1/4 cups of gluten free plain flour

1 cup of cornflakes (gluten and dairy free)

1/2 cup of shredded coconut

1/2 cup of rolled quinoa flakes

1 teaspoon of baking powder

1/2 cup of raisins

1/2 teaspoon of ground cinnamon

3/4 cup of nuttelex

2 tablespoons of golden syrup

Method

Preheat oven to 180 degrees

Combine dry ingredients in a large mixing bowl.

Heat nuttelex and golden syrup on the stovetop or microwave for a couple of minutes, until melted. Pour into the mixing bowl.

Stir gently until well combined. Spoon into a muffin tray, and press down lightly with your fingertips.

Bake for about 12 minutes, until golden. Be careful not to over cook, as they will burn easily.