A quick gluten, dairy and sugar free biscuit that everyone will love.
- 1½ cups Rice Flakes - I used Rice Porridge
- 1½ cups Shredded Coconut
- 1½ cups Gluten Free Plain Flour
- 1 cup Erythritol
- 2 tbsp honey
- 100 g almond meal
- 2 tsp baking powder
- 140 g Nuttelex
- 2 eggs
Preheat the oven to 180°. Line 2 baking trays with baking paper.
Combine rice flakes, coconut, flour, erythritol, almond meal and baking powder
Melt Nuttelex then add honey and mix together
Whisk the eggs in a separate bowl and then add to the butter mixture. Mix well and add to the dry ingredients. Mix again until combined.
Roll about 2 tablespoons of mixture into large balls. Flatten and then place on baking tray lined with baking paper. These cookies won't rise or 'grow' but still leave a small space between them.
Bake for 10-15 minutes. Cookies may look a little unstable when they are done but as they cool they will develop more structure.
I used Lowan Rice Porridge as my rice flakes which also contains some 'orchard fruits' which added a lovely bonus to the cookies.
Nuttelex is a dairy free margarine that can found at all supermarkets. If you are not dairy free, feel free to use butter instead.
I use gluten free plain flour however if you don't need to follow a gluten free diet - then feel free to use 'normal' plain flour.