These gluten free biscuits are based on an Anzac style of biscuit. I wanted to keep the sugar content low so used dried currents and maple syrup to add sweetness instead of a cup of sugar.
The changes I have had to make to my diet in the past 12 weeks have been a trial (to say the least) and to top it off my eldest son has just been diagnosed as dairy, egg and gluten intolerant so these have been removed from his diet. This has resulted in an immediate improvement in his health and well-being so I am grateful to have had it tested and be sorting it out now while he is young. I really do feel for him though, having to think about his food choices carefully when he is not at home. It is not always easy when the world is full of fast options that are poor choices for him.
To make things a little easier for me in the kitchen I have been slowly moving the whole family towards a diet without these ingredients. My youngest son can be picky about what he eats so coming up with a baked treat for their lunch boxes they would both enjoy had me on edge. Thankfully, these biscuits came up as winners. Mr Fresh also declared them fabulous. I can say they smell fabulous, unfortunately I couldn’t taste them. The smell of a baking biscuit, especially one with maple syrup, makes any home a happy one. I have made these a few times now since the first batch was created and am sure they will remain a regular lunch box addition.
This is our family’s gluten free oat biscuit recipe that is also egg free. I hope you love it.
- 1 and ½ cups oats
- ½ cup desiccated coconut
- 4 tablespoons olive oil
- ½ cup quinoa flakes
- 2 tablespoons dried currants (or use sultanas)
- 1 banana mashed
- 1 teaspoon bicarbonate soda
- 2 tablespoons boiling water
- 1 tablespoon maple syrup (extra)
- Turn the oven on to heat to 170 degrees celcius
- Prepare a baking tray by greasing with oil, or lining it with baking paper
- Add all of the dry ingredients and banana to a bowl
- Mix the bicarbonate soda, boiling water and extra tablespoon of maple syrup together and then add to the dry ingredients
- Mix well to combine
- Scoop out tablespoon sized amounts of the mixture onto the prepared baking tray
- Bake in the oven for 12 minutes until golden
- Remove from the oven and cool
- Store in an air tight container and eat within a few days.
Have a happy weekend. Hopefully we will get some sunshine and time for the garden. What ever you do I hope it is wonderful.
Get a weekly delivery of Fresh content straight to your in-box.
Join me here: