Gluten Free Macadamia Biscuits
January 23, 2015
Gluten Free Macadamia Biscuits
School holidays drift by in our home. The pace is s l o w. We schedule very few activities, preferring to decide on the day what we feel like doing. Pajamas may stay on until 10 am, it doesn’t matter. We end up doing lots of activities, but we often start the day slowly and the activities are all directed/selected by the kids rather than a schedule of commitments that drive drive our week during school term.
One of the benefits of a relaxed school holidays schedule is that I get to do some extra cooking as the kids happily play Lego together, or enter some other imaginary world that they are happily drawn into. While the kids played one day last week I scribbled some recipe notes and delved into the depths of my pantry to see what I could create for a morning tea treat once the boys were ready to move onto a more active activity. These biscuits are the result. They are my little ode to Australia Day (minus the poem aspect of the definition of ode…) The Macadamia is native to Australia. Add the nuts to some gorgeous organic products from my friends at Pureharvest – Australia’s largest manufacturers and distributors of natural and organic food these biscuits are an Australia Day treat. BUT please do not save them just for Australian Day. They should be enjoyed all year round.
These gluten free biscuits are made from glorious macadamia meal and almond meal instead of flour. Plus I added some additional macadamia nuts and dried cranberries for good measure. The result is a biscuit reminiscent of shortbread, with a glorious buttery flavor that is attributed to the macadamia nuts and tahini, not butter.
Gluten Free Macadamia Biscuits
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Gluten free Macadamia Biscuits - dairy free, gluten free and refined sugar free biscuits. These biscuit are reminiscent of shortbread, with a glorious buttery flavor that is attributed to the macadamia nuts, not butter.
Course:
Dessert, Snack
Servings: 12
Ingredients
- 3/4 cup almond meal
- 1/2 cup macadamia meal
- 1/4 teaspoon baking powder
- 1/2 tablespoon Pureharvest Rice Malt Syrup
- 1/2 tablespoon Tahini
- 1/2 cup macadamia nuts - chopped
- 1/2 tablespoon coconut oil
- 1 small egg (60 grams)
- 2 tablespoons craisins
Instructions
-
Set the oven to heat to 160 degrees celcius
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Add all of the ingredients to a bowl and mix to combine.
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Scoop out the mixture in balls and place on a lined baking tray
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Place into the pre-heated oven and cook until the biscuits are starting to color (about 8 minutes)
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Remove and allow to cool.
These little biscuits are perfect to serve with a cup of tea. They are elegantly flavored, delicate and pretty much guilt free given that they are gluten free, dairy free and refined sugar free. As an added bonus these biscuits are very simple to make and are ready before the kids can ask “are the the biscuits ready yet mum?”
I hope that you enjoy them. Have a wonderful Australia Day weekend. I hope that you get to have a BBQ, bake some cookies and spend some time with family and friends celebrating Australia Day as you choose.
Do you bake gluten free biscuits?
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Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
They look delicious. I don’t think I’ve seen macadamia meal in the shops – I’ll have to keep an eye out for that!
Your holiday break sounds a look like ours… pajamas for dayssss. But that’s the best way to go in my opinion. I love these biscuits! They go hand-in-hand with a pajama wearing morning! 🙂
Thanks so much Jen and Emily. Lovely of you to drop by and it sounds like you have had a great holiday 🙂
Happy Australian Day. Your biscuits look wonderful — macadamias are my favourite nut by a long way. I’d love to know if you’ve found an Australian source for craisins. They are so delicious but often seem to come from the US, I think.
Hi Kate, yes you are correct. Unfortunately I have not found any that are grown here. I don’t think our climate is suitable for them based on what I have read. The ones that I used were from Canada, you could substitute with sultanas given that they are plentiful here. Happy Australia Day to you also.