If you can’t tolerate wheat, are vegan or lactose intolerant I have the biscuit for you.
This little gems tick all the boxes – chewy with crispy edges, sweet and nutty. Just because you have some dietary issues doesn’t mean you have to miss out.
These are not sin free – there’s sugar and chocolate and other wicked things but we all crave a treat now and then and these are so good.
Wheat has become a contentious topic. Lots of people find they cannot tolerate wheat without some nasty side effects like reduced nutrient absorption, bloating, pain, intestinal aggravation and headaches. For those living with Coeliac Disease it’s a total game changer.
About 50 years ago some serious modifications occurred to mass produced wheat making it a shorter, tougher grain. It certainly helped solve some issues of demand but left us with a grain that is much harder to digest and one that contains introduced proteins that were never originally there. Few of us have the enzymes necessary to break it down and this can lead to a situation where bloating and intestinal upset, inflammation, overactive immune responses and blood sugar spikes wreak havoc in our bodies.
If you are dealing with any autoimmune disease such as Hashimoto’s or Graves Disease, rheumatoid arthritis, multiple sclerosis, lupus or inflammatory bowel disorders you should stay well away from wheat. It is not your friend and is, in fact, feeding the immune storm driving your condition.
On a happier note – CHOC CHIP BISCUITS !!!! There are lots of options in this recipe so tweak it to suit your own situation, choices or tastes.
Makes about 40 biscuits
2 eggs or 2 tablespoons of flax seed meal mixed with 100mls of water.
125gr butter, vegan butter or coconut oil
1/2 cup nut butter – I use almond
1 cup brown sugar
1/2 cup caster or coconut sugar
2 teaspoons vanilla
1 teaspoon each of bicarb soda and baking powder
2 cups of raw or roasted almonds
2 cups gluten free oats
2 teaspoons good quality salt
1 cup chocolate chips ( you could swap this for raisins, cranberries, nuts, crystallised ginger etc)
Preheat oven to 180 degrees. Mix together flax seed meal and water if using.
In a food processor blend the almonds till they become a fine meal. Pour into large mixing bowl. Process oats in same way to make oat flour. Mix in baking powder, bicarb and salt.
In a separate bowl use electric mixer to blend together butter and and nut butter. Add in sugars and vanilla and beat for a couple of minutes. Add in flax seed mixture or eggs and mix till combined.
Mix together wet and dry ingredients then stir in chocolate chips. The mixture should be a bit sticky – if it’s too dry add a splash of milk.
Roll heaped teaspoons into balls and place on baking trays leaving plenty of room for spreading. Bake for 14-18 minutes at 180 degrees. Allow to cool on trays before moving to cooling racks.
If you don’t need 40 biscuits all at once you can roll mixture into balls and freeze. When ready to cook let them thaw for an hour or so then cook at usual.